An alternative way to encapsulate probiotics within electrospun alginate nanofibers as monitored under simulated gastrointestinal conditions and in kefir
In this study, Lactobacillus paracasei KS-199 was encapsulated within alginate-based
electrospun nanofiber mats possessing uniform, well-defined, smooth and bead-free …
electrospun nanofiber mats possessing uniform, well-defined, smooth and bead-free …
Extraction of natural gum from cold-pressed chia seed, flaxseed, and rocket seed oil by-product and application in low fat vegan mayonnaise
T Hijazi, S Karasu, ZH Tekin-Çakmak, F Bozkurt - Foods, 2022 - mdpi.com
This study involves the modeling of rheological behavior of the gum solution obtained from
cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and …
cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and …
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
The effect of high pressure homogenization (HPH) on microstructure and rheological
properties of hazelnut milks was investigated. Hazelnut milk samples were produced from …
properties of hazelnut milks was investigated. Hazelnut milk samples were produced from …
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by
EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular …
EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular …
Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems
The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10,
15 and 20% w/w) on rheological properties of wheat starch/fiber systems was evaluated …
15 and 20% w/w) on rheological properties of wheat starch/fiber systems was evaluated …
[HTML][HTML] Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an …
Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of
fermented milk products to improve rheological and technological properties. However, no …
fermented milk products to improve rheological and technological properties. However, no …
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID …
In this study, natural honey was adulterated with the addition of adulterants, namely
saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight …
saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight …
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
H Genccelep, FT Saricaoglu, M Anil, B Agar… - Food Hydrocolloids, 2015 - Elsevier
In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified
starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its …
starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its …
Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum
Abstract Different xanthan gum concentrations (0–0.8%) were tested, and the rheological
properties of ice cream mixes were characterized as linear viscoelastic solids. Ostwald de …
properties of ice cream mixes were characterized as linear viscoelastic solids. Ostwald de …
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials …
The nonlinear rheological behavior of high and low-fat cheese spreads was investigated at
strains between 0 and 1000% using 4 different methods. The first method consisted of …
strains between 0 and 1000% using 4 different methods. The first method consisted of …