Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.07.110
Abstract: The present work investigated effects of high-pressure homogenization (HPH) pressure (0, 40, 80 and 120 MPa) on physicochemical, functional and rheological properties of clam myofibrillar protein (CMP). Results showed that HPH changed the CMP secondary and… read more here.
Keywords: functional rheological; rheological properties; pressure homogenization; physicochemical functional ... See more keywords
Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111180
Abstract: Abstract In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron… read more here.
Keywords: features tigernut; functional rheological; rheological features; chinese quince ... See more keywords
Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science"
DOI: 10.26656/fr.2017.5(1).356
Abstract: Amin, M.N.G., Pebruwantoro, D. Pralebda, S.A., Hasan, M.N. Zakariya, Subekti, S., Pramono, H. and Alamsjah, M.A. Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Mulyorejo, Surabaya, East Java 60115 Indonesia Undergraduate Program of… read more here.
Keywords: mangrove fruit; functional rheological; flour mangrove; rheological properties ... See more keywords