Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati
Sign Up to like & getrecommendations! Published in 2025 at "Cereal Chemistry"
DOI: 10.1002/cche.70026
Abstract: This study investigates the synergistic effects of diacetyl tartaric acid monoglyceride esters (DATEM), sodium stearoyl‐2‐lactylate (SSL), and glycerol monostearate (GMS) on the rheological, microstructural, and qualitative properties of wheat flour dough and chapati. Surfactant addition… read more here.
Keywords: quality; synergic effect; rheological microstructural; chapati ... See more keywords
A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106486
Abstract: Abstract The aim of the study was a comprehensive, comparative study evaluating the impact of the addition level (0.125%, 0.25%, 0.5%, 1%) of highly purified β-glucans isolated from bacteria (curdlan), fungi (scleroglucan) and oats on… read more here.
Keywords: milk gel; acidification; comparative study; study ... See more keywords
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112270
Abstract: Abstract The propensity of edible fiber to structure aqueous suspensions can be tuned also by modifying the process adopted to disperse it in water. In this paper a rotor-stator homogenizer and a high pressure microfluidizer… read more here.
Keywords: microstructural properties; different dispersing; rheological microstructural; influence different ... See more keywords
Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)
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DOI: 10.1021/acsomega.2c00513
Abstract: In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline… read more here.
Keywords: butternut squash; acidified milk; rheological microstructural; pulp ... See more keywords
Rheological and Microstructural Characteristics of Canola Protein Isolate-Chitosan Complex Coacervates.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14599
Abstract: Wastage of byproducts such as canola meal is a pressing environmental concern, and canola protein isolate (CPI)-chitosan (Ch) coacervates have a good potential to utilize and convert the wastes into a high value added product.… read more here.
Keywords: complex coacervates; canola protein; cpi; rheological microstructural ... See more keywords
Covalent Pectin/Arabinoxylan Hydrogels: Rheological and Microstructural Characterization
Sign Up to like & getrecommendations! Published in 2024 at "Polymers"
DOI: 10.3390/polym16202939
Abstract: This research aimed to evaluate the gelation process of ferulated pectin (FP) and ferulated arabinoxylan (AXF) in a new mixed hydrogel and determine its microstructural characteristics. FP from sugar beet (Beta vulgaris) and arabinoxylan from… read more here.
Keywords: covalent pectin; rheological microstructural; mixed hydrogel; arabinoxylan ... See more keywords