Structures, properties and applications of alginates
R Abka-Khajouei, L Tounsi, N Shahabi, AK Patel… - Marine drugs, 2022 - mdpi.com
Alginate is a hydrocolloid from algae, specifically brown algae, which is a group that
includes many of the seaweeds, like kelps and an extracellular polymer of some bacteria …
includes many of the seaweeds, like kelps and an extracellular polymer of some bacteria …
[HTML][HTML] Application of ultrasound in combination with other technologies in food processing: A review
The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …
increasing demand for highest quality convenient foods containing the natural taste & flavor …
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
The structure and physicochemical properties of a protein have significant effects on its
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …
[HTML][HTML] Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …
is drying. In recent years, there has been an increased demand to improve product quality …
Advances on alginate use for spherification to encapsulate biomolecules
Spherification methods to produce particles of millimetric size are detailed in this review,
especially for encapsulation purpose and using alginate. Therefore, alginate properties and …
especially for encapsulation purpose and using alginate. Therefore, alginate properties and …
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …
Multiphase chemistry under nanoconfinement: An electrochemical perspective
Most relevant systems of interest to modern chemists rarely consist of a single phase. Real-
world problems that require a rigorous understanding of chemical reactivity in multiple …
world problems that require a rigorous understanding of chemical reactivity in multiple …
Application of high-intensity ultrasound to improve food processing efficiency: A review
The use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are …
increasing demand for high-quality, convenient meals with natural taste and flavour that are …
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
J Li, Z Dai, Z Chen, Y Hao, S Wang, X Mao - Food Hydrocolloids, 2023 - Elsevier
The deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …
recently attracted wide attention due to its adverse effects on shrimp quality. The high …
Pulsed electric field: Fundamentals and effects on the structural and techno-functional properties of dairy and plant proteins
Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …
techniques have been employed to improve the techno-functional properties of these …