Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review
Z Fan, P Cheng, P Zhang, G Zhang, J Han - International Journal of …, 2022 - Elsevier
The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …
offers favorable biological characteristics and tunable physical properties making them ideal …
Food rheology applications of large amplitude oscillation shear (LAOS)
Y Wang, C Selomulya - Trends in Food Science & Technology, 2022 - Elsevier
Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …
the emerging needs of food research in practical scenarios to provide food texture …
Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw
stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar …
stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar …
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
This article focused on the freeze-thaw stability and rheological properties of soy protein
isolate (SPI) emulsion gels induced by NaCl. The freeze-thaw stability was characterized by …
isolate (SPI) emulsion gels induced by NaCl. The freeze-thaw stability was characterized by …
Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking
C Cao, Z Zhu, X Liang, B Kong, Z Xu, P Shi, Y Li… - International journal of …, 2023 - Elsevier
The present study was aimed to investigate the intermolecular interaction between
myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1 …
myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1 …
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
MC Cortez-Trejo, M Gaytán-Martínez… - Trends in Food Science …, 2021 - Elsevier
Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …
Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation
Y Zhang, Y Lu, R Zhang, Y Gao, L Mao - Food Hydrocolloids, 2021 - Elsevier
Novel high internal phase emulsions (HIPEs, O/W) with gelled oil phase were fabricated via
a facile approach using all-natural ingredients. Oil phase of HIPEs was oleogelated with …
a facile approach using all-natural ingredients. Oil phase of HIPEs was oleogelated with …
Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels
The current study concentrated on designing soy protein (SP)-based natural hydrogels in
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
S Feng, JJ Xing, XN Guo, KX Zhu - Food Hydrocolloids, 2023 - Elsevier
The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was
revealed by linear and nonlinear rheological characterization of wheat starch gel systems …
revealed by linear and nonlinear rheological characterization of wheat starch gel systems …