Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions on its gels.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10652
Abstract: BACKGROUND Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after… read more here.
Keywords: water; heating; egg white; gel ... See more keywords
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00577-w
Abstract: Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were… read more here.
Keywords: presence inulin; inulin; whey protein; dry heating ... See more keywords
Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106212
Abstract: Abstract As a polyhydroxy carboxylic polymer, pectin is prone to physicochemical reactions under dehydration stress. This study investigated the molecular polymerization, structures and emulsifying properties of sugar beet pectin (SBP) after dry-heating at 45, 60,… read more here.
Keywords: polymerization; properties sugar; cross linked; heating ... See more keywords
Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.05.147
Abstract: In order to investigate the impact of continuous dry heating treatment (CDHT) and repeated dry heating treatment (RDHT) on the structural and physicochemical properties of the waxy corn starch, the starch was prepared at 140 °C… read more here.
Keywords: properties waxy; repeated dry; impact continuous; dry heating ... See more keywords
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.08.029
Abstract: In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage. To this aim, whey protein isolate solutions were prepared at various pH (3.5, 5.0, 6.5),… read more here.
Keywords: stability drainage; dry heating; foam stability; stability ... See more keywords
Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
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DOI: 10.3390/foods11111554
Abstract: Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was… read more here.
Keywords: cowpea flour; dry heating; climate resilient; cpf ... See more keywords
Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8110528
Abstract: Glycation of proteins by polysaccharides via the Maillard reaction improves the functional properties of proteins in foods, such as solubility, heat stability, emulsification, foaming, and gelation. Glycation is achieved by either the dry heating or… read more here.
Keywords: heating method; dry heating; gmp; glycation ... See more keywords