Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233866
Abstract: Emulgels are biphasic emulsified systems in which the continuous phase is structured with a specific gelling agent. In this work, a rheological and microscopic investigation of O/W emulgels prepared by structuring the aqueous (continuous) phase… read more here.
Keywords: rheological model; process conditions; fiber; model ... See more keywords
Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses
Sign Up to like & getrecommendations! Published in 2023 at "Plants"
DOI: 10.3390/plants12101965
Abstract: Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran,… read more here.
Keywords: chemical composition; buckwheat; tartary buckwheat; buckwheat bran ... See more keywords