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 …
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
X Zhang, Q Wang, Z Liu, L Zhi, B Jiao, H Hu, X Ma… - Food …, 2023 - Elsevier
The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …
emulsions are one of the most important properties of plant proteins. The food emulsification …
Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide
D Roy, KJ Kumar - International Journal of Biological Macromolecules, 2023 - Elsevier
The current work investigated the impact of different pressure processing times (5, 10, and
15 min) at 120 psi on the rheological behavior of a mixture of dry-heated Alocasia …
15 min) at 120 psi on the rheological behavior of a mixture of dry-heated Alocasia …
New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces
Hypothesis To analyze protein stabilized emulsions, SAXS and SANS are emerging
techniques capturing oil droplet radius, interfacial coverage and structure. Protein shape …
techniques capturing oil droplet radius, interfacial coverage and structure. Protein shape …
Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment
D Roy, KJ Kumar - International Journal of Biological Macromolecules, 2023 - Elsevier
High viscous products made with starch are of great scientific interest in the food,
pharmaceutical, and cosmetic industries because they can be used to make creams and …
pharmaceutical, and cosmetic industries because they can be used to make creams and …
Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
T Heiden-Hecht, ML Taboada… - International dairy …, 2021 - Elsevier
In spray-dried emulsions a wide range of emulsifying constituents including proteins and low
molecular weight emulsifiers are used. Due to their different behaviour, combinations of …
molecular weight emulsifiers are used. Due to their different behaviour, combinations of …