Marine algae sulfated polysaccharides for tissue engineering and drug delivery approaches
Biomedical field is constantly requesting for new biomaterials, with innovative properties.
Natural polymers appear as materials of election for this goal due to their biocompatibility …
Natural polymers appear as materials of election for this goal due to their biocompatibility …
Carrageenan as a functional additive in the production of cheese and cheese-like products
B Błaszak, G Gozdecka, A Shyichuk - Acta Scientiarum Polonorum …, 2018 - food.actapol.net
Carrageenan is a well-known gelling agent used in the food industry. The present review of
patent and scien-tific literature shows that carrageenan is a useful additive in the cheese …
patent and scien-tific literature shows that carrageenan is a useful additive in the cheese …
Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
H Chen, J Gan, A Ji, S Song, L Yin - Food Chemistry, 2019 - Elsevier
Soy protein isolate (SPI) and sugar beet pectin (SBP) were adopted to fabricate double
network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP …
network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP …
Casein/pectin nanocomplexes as potential oral delivery vehicles
Delivery systems prepared with natural biopolymers are of particular interests for
applications in food, pharmaceutics and biomedicine. In this study, nanocomplex particles of …
applications in food, pharmaceutics and biomedicine. In this study, nanocomplex particles of …
Quality evaluation of pineapple fruit during drying process
LA Ramallo, RH Mascheroni - Food and bioproducts processing, 2012 - Elsevier
Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at
fixed temperature (45, 60 and 75° C) and constant air velocity of 1.5 m/s. The effect of drying …
fixed temperature (45, 60 and 75° C) and constant air velocity of 1.5 m/s. The effect of drying …
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
Y Zhao, D Wang, J Xu, D Tu, W Zhuang… - International Journal of …, 2024 - Elsevier
The formation of a single soybean protein isolate (SPI) gel is limited by the processing
conditions, and has the disadvantages of poor gel property, and it is usually necessary to …
conditions, and has the disadvantages of poor gel property, and it is usually necessary to …
Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle
C Sun, Y Gao, Q Zhong - Food Hydrocolloids, 2018 - Elsevier
Zein is a hydrophobic protein and is conventionally prepared as dispersible nanoparticles
with the anti-solvent precipitation method. The dispersion stability of zein nanoparticles can …
with the anti-solvent precipitation method. The dispersion stability of zein nanoparticles can …
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
S Wang, Z Wu, L Jia, X Wang, T He, L Wang… - International Journal of …, 2024 - Elsevier
Soybean protein isolate (SPI) is widely used in the food industry. However, SPI-based
emulsion gels tend to aggregate and undergo oiling-off during freeze-thawing. In this study …
emulsion gels tend to aggregate and undergo oiling-off during freeze-thawing. In this study …
Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment
C Deng, Y Liu, J Li, MP Yadav, L Yin - Food Hydrocolloids, 2018 - Elsevier
Two types of corn fiber gums (CFGs) were extracted from corn fibers (CFs) obtained from wet
or dry corn milling processing. Both CFGs could form hydrogels induced via laccase, but …
or dry corn milling processing. Both CFGs could form hydrogels induced via laccase, but …
Effect of carrageenan type on viscoelastic properties of processed cheese
M Černíková, F Buňka, V Pavlínek, P Březina, J Hrabě… - Food hydrocolloids, 2008 - Elsevier
The effect of κ-carrageenan and ι-carrageenan addition on viscoelastic properties of model
processed cheeses with 45% and 50% w/w fat in dry matter after 14 days of storage at the …
processed cheeses with 45% and 50% w/w fat in dry matter after 14 days of storage at the …