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 …
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application
Y Zhang, Y Li, Q Xia, L Liu, Z Wu… - Critical Reviews in Food …, 2023 - Taylor & Francis
Abstract β-glucan from cereals such as wheat, barley, oats and rye are a water-soluble
dietary fiber, which are composed of repeating (1→ 4)-β-bond β-D-glucopyranosyl units and …
dietary fiber, which are composed of repeating (1→ 4)-β-bond β-D-glucopyranosyl units and …
Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles
J Gong, Y Su, J Lei, S Zhu, Y He, CP Tan, Y Liu… - Food Hydrocolloids, 2024 - Elsevier
Amidst the rising demand for protein and starch, polysaccharide-based microgel particles
(MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans …
(MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans …
Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate
H Zhang, X Bian, S Luo, C Liu, X Hu - International Journal of Biological …, 2023 - Elsevier
The effect of sodium alginate (SA) on the yogurt stability and the related mechanisms were
investigated. It was found that low-concentration SA (≤ 0.2%) increased the yogurt stability …
investigated. It was found that low-concentration SA (≤ 0.2%) increased the yogurt stability …
Improving physicochemical stability of highland barley-based milk by the addition of endogenous β-glucan
R Li, H Cao, Y Wang, H Song, K Huang, Y Zhang… - Food …, 2023 - Elsevier
The present investigation was undertaken to develop highland barley milk fortified with
functional endogenous β-glucan extracted from the bran. Apparent viscosity, storage …
functional endogenous β-glucan extracted from the bran. Apparent viscosity, storage …
[HTML][HTML] The applicability of Calcofluor White (CWS) and Fluorescent Brightener (CFB) dyes for confocal laser microscopic analysis (CLSM) of various β-glucans in …
A Florczuk, M Załęcki, M Aljewicz - Food Chemistry, 2023 - Elsevier
The aim of this study was to determine the applicability of commonly used dyes (CWS and
CFB) to stain different types of β-glucans in water and selected, most popular, dairy products …
CFB) to stain different types of β-glucans in water and selected, most popular, dairy products …
Promising effects of β-glucans on gelation in protein-based products: A review
H Cao, R Li, M Shi, H Song, S Li, X Guan - International Journal of …, 2023 - Elsevier
Gel property is one of the most important abilities to endow protein-based food products with
a unique texture and higher overall acceptability. Cereal β-glucan (BG) is widely applied in …
a unique texture and higher overall acceptability. Cereal β-glucan (BG) is widely applied in …
Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: electrophoretic, FTIR, DLS and microstructure characterization
This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill
(ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable …
(ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable …
[HTML][HTML] An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads
A Florczuk, A Dąbrowska, M Aljewicz - LWT, 2022 - Elsevier
The applicability of curdlan (CU) and scleroglucan (SC) as functional additives in the
production of low-fat processed cheese spreads (PCS) was evaluated. The experimental …
production of low-fat processed cheese spreads (PCS) was evaluated. The experimental …
Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels to guarantee food security among seniors
The world's population is growing rapidly and the number of elderly people with
undernutrition and malnutrition is increasing. Common health problems among seniors are …
undernutrition and malnutrition is increasing. Common health problems among seniors are …