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Gums and stabilisers for the food industry 14 /
A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2008.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 316. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Giving nature a helping hand
- Mixing hydrocolloids and water : polymers versus particles
- Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether
- Swelling behaviour of calcium pectin gel beads
- Processing-structure-property relationships in biopolymer gel particles
- Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin
- Performance of a resistant starch type 3 in non pre-fried battered food
- Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch
- Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations
- Hydration study of soy protein in the "dry state"
- 2s soy protein : a misnomer hence forgotten but functional nevertheless
- Adhesive interactions between gelatinised starch granules
- Physically modified xanthan gum prepared by extrusion processing
- Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions
- Pectin is an alkali scavenger : potential usage in skin care
- Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase : effect of pH on block size and number, enzyme mode of action and resulting functionality
- Gelling temperature determination in pectin-based systems
- Characterisation of pectin-calcium-gels : influence of pectin methoxylation properties
- High pressure-induced rheological transitions in egg protein dispersions
- Effect of texture on flavour release in fruit spread applications
- Impact of the microstructure on flavour diffusion and release in fruit preparations
- Sensory and rheological properties of a flaxseed gum-fortified dairy beverage
- Controlling emulsion stability : microstructural and microrheological origins of flocculating systems
- Emulsification and stabilisation with protein-polysaccharide complexes
- Dynamic rheological properties of gelatine films at the air/water interface
- Kinetics of adsorption of gelatine at the air/water interface : effect of concentration and ionic strength
- Hydroxypropyl cellulose as a stabilizing agent of emulsions
- Mannans and xylans as stabilisers of a model oil-in-water beverage system
- Emulsification properties of sugar beet pectin
- Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins
- Stability of emulsions containing sodium caseinate and anionic polysaccharides
- Characterisation of gum ghatti and comparison with gum arabic
- The role of hydrocolloids in the formulation of healthy foods
- Hydrocolloids in health
- The effect of hydrocolloids on satiety, and weight loss : a review
- Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems : relationship to the retention and controlled release of phospholipids in the simulated digestion conditions
- Real-time cslm observations on alpha-amylase digestion of starch in isolated form and within cellular integrity
- Biopolymer structures for novel gastro-intestinal functionality : in vitro characterisation and behaviour in vivo using MRI
- Calcium alginate as a gastro-activated dietary fibre
- Pectin : health benefits as a dietary fibre and beyond
- Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds
- Structuring of low calorie food with fruit fibres
- Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content
- The role of hydrocolloids in the management of dysphagia
- Antioxidant activity of soy protein hydrolysate and peptides
- Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature
- Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase
- Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan
- Viscoelasticity of starch-milk systems with inulin added : influence of inulin chain length and concentration
- Interaction of different gelling carrageenans with milk proteins
- AFM and DSC studies on gelation of methylcellulose mixed with sodium cellulose sulfate
- The effect of filler orientation on the mechanical properties of gelatin-MCC composites
- Characterisation of rheological properties of mixtures of whey protein isolate and inulin
- Effects of shearing on the phase diagram and rheolpgical behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixture
- Pectin-protien complexes-new roles for pectin extracts
- Microalgae biomass as a novel functional ingredient in mixed gel systems
- Cellulose gum as protective colloid in the stabilization of acidified protein drinks
- Protein stabilization and particle suspension in acidified protien drinks using a dual-function hydrocolloid system
- Nanostructures and nanofoods
- High-pressure-induced yuzu marmalade
- Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems : gellan gum with various acyl contents in the presence or absence of potassium
- Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics
- Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights
- A cutting edge technology in rheological studies of thermal processing of polymers : measuring response to high temperature treatment using a high pressure cell
- AFM, microstructure and function
- Physicochemical characterisation of psyllium fibre.