Application of atomic force microscopy in microscopic analysis of polysaccharide
J Wang, S Nie - Trends in Food Science & Technology, 2019 - Elsevier
Background Polysaccharides are one of the major group of bioactive macromolecular
derived from plants, bacteria, fungi and seaweeds. Atomic force microscopy (AFM), a type of …
derived from plants, bacteria, fungi and seaweeds. Atomic force microscopy (AFM), a type of …
High-speed atomic force microscopy for materials science
Since its inception in 1986, the field of atomic force microscopy (AFM) has enabled surface
analysis and characterisation with unparalleled resolution in a wide variety of environments …
analysis and characterisation with unparalleled resolution in a wide variety of environments …
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
LC Sow, NZY Toh, CW Wong, H Yang - Food Hydrocolloids, 2019 - Elsevier
Fish gelatin (FG) has been studied intensively as a potential replacement for mammalian
gelatin; however, modification of the physicochemical properties of FG is often required to …
gelatin; however, modification of the physicochemical properties of FG is often required to …
[图书][B] Food emulsions: principles, practices, and techniques
DJ McClements - 2004 - taylorfrancis.com
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
LC Sow, JMN Chong, QX Liao, H Yang - Journal of Food Engineering, 2018 - Elsevier
Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical
properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the …
properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the …
Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
LC Sow, YR Peh, BN Pekerti, C Fu, N Bansal… - LWT-Food Science and …, 2017 - Elsevier
Fish gelatin (FG) is more suitable for consumption by religious people than mammalian
gelatin. One common modification method of FG is mixing FG with polysaccharides …
gelatin. One common modification method of FG is mixing FG with polysaccharides …
Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians
M Lin, SH Tay, H Yang, B Yang, H Li - Food Chemistry, 2017 - Elsevier
To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean
proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific …
proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific …
Supramolecular structure and mechanical performance of κ-carrageenan–gelatin Gel
AO Makarova, SR Derkach, AI Kadyirov, SA Ziganshina… - Polymers, 2022 - mdpi.com
In this work, by means of complex physicochemical methods the structural features of a
composite κ-carrageenan–gelatin system were studied in comparison with initial protein gel …
composite κ-carrageenan–gelatin system were studied in comparison with initial protein gel …
Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins
M Lin, SH Tay, H Yang, B Yang, H Li - Food Hydrocolloids, 2017 - Elsevier
Cakes are important confectionery and are enjoyed socially within groups. Eggs are
important components of cakes, providing emulsification, flavour, colour, and many other …
important components of cakes, providing emulsification, flavour, colour, and many other …
Modulation of Molecular Structure and Mechanical Properties of κ-Carrageenan-Gelatin Hydrogel with Multi-Walled Carbon Nanotubes
AT Gubaidullin, AO Makarova, SR Derkach… - Polymers, 2022 - mdpi.com
Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having
mechanical properties inherent for solids, have attracted continuous research attention over …
mechanical properties inherent for solids, have attracted continuous research attention over …