Oat starch-How physical and chemical modifications affect the physicochemical attributes and digestibility?
Oat is a promising grain well-incorporated into human diet due to the presence of multiple
nutrients in composition and its unique health-enhancing attributes. Similar to other cereals …
nutrients in composition and its unique health-enhancing attributes. Similar to other cereals …
Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
X Ran, H Yang - Food Hydrocolloids, 2022 - Elsevier
Protein-polysaccharide composite plays a substantial part in manufacturing plant-based
meat and seafood alternatives. This research examined the impact of konjac glucomannan …
meat and seafood alternatives. This research examined the impact of konjac glucomannan …
Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism
Z Liu, X Xing, D Xu, B Chitrakar, L Hu, S Hati, H Mo… - Food …, 2022 - Elsevier
Accurate 3D printing of thermo-responsive gel inks is a great challenge as the sol-gel
transition and rheological properties change during extrusion are not easy to precisely …
transition and rheological properties change during extrusion are not easy to precisely …
Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
Z Pang, I Bourouis, M Sun, J Cao, P Liu, R Sun… - International Journal of …, 2022 - Elsevier
Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical,
rheological and tribological properties of the resulted pastes were analyzed. Microscopy and …
rheological and tribological properties of the resulted pastes were analyzed. Microscopy and …
A lternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
E Thomas, NR Panjagari, AK Singh, L Sabikhi… - Journal of Food Science …, 2023 - Springer
Thermal processing remains the key processing technology for food products. However,
there are some limitations for thermal processing such as loss of sensory and nutritional …
there are some limitations for thermal processing such as loss of sensory and nutritional …
Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature
J Bai, L Zhang, X Jia, Q Ye, J Pei, Q Song, J Ge, X Liu… - Food …, 2024 - Elsevier
The effect and mechanism of four common proteins (egg white powder (EWP), soy protein
isolate (SPI), whey protein isolate (WPI) and wheat gluten (WG)) on the short-term …
isolate (SPI), whey protein isolate (WPI) and wheat gluten (WG)) on the short-term …
Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein
Soft composite gels were prepared with ultrasound-treated rice protein (URP, 4%) and rice
starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the …
starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the …
[HTML][HTML] Characterization of biodegradable films based on guar gum and calcium caseinate incorporated with clary sage oil: Rheological, physicochemical, antioxidant …
S Bhatia, YA Shah, A Al-Harrasi, AS Alhadhrami… - Journal of Agriculture …, 2024 - Elsevier
Clary sage essential oil (CSEO) has been reported for its wide food and pharmaceutical
applications. This work aimed to produce biodegradable active guar gum-calcium caseinate …
applications. This work aimed to produce biodegradable active guar gum-calcium caseinate …
Multi-spectroscopic, molecular docking and molecular dynamic simulation evaluation of hydroxychloroquine sulfate interaction with caseins and whey proteins
H Wang, L Ke, J Zhou, G Li, T Xu, P Rao - Journal of Molecular Liquids, 2022 - Elsevier
This study investigated the interaction between hydroxychloroquine sulfate (HCQ) and
caseins (CAS) or whey proteins (WP) by the means of various spectroscopic, molecular …
caseins (CAS) or whey proteins (WP) by the means of various spectroscopic, molecular …
Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends
B Song, X Xu, J Hou, M Liu, N Yi, C Zhao… - International Journal of …, 2024 - Elsevier
The interaction between starch and protein during food processing is crucial for controlling
food quality. This study aims to understand the interactions between corn starch and black …
food quality. This study aims to understand the interactions between corn starch and black …