Characterization of rheological and structural properties of a gum from Balangu seeds.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.05.033
Abstract: With the growing interest in all-natural foods, there has been increased study of sustainable natural sources of polysaccharides with suitable functional properties. Lallemantia royleana seed polysaccharide is one such material. Water-soluble polysaccharides were isolated from… read more here.
Keywords: seed; gum balangu; structural properties; properties gum ... See more keywords
Rheological and structural characteristics of whey protein-pectin complex coacervates
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.02.007
Abstract: Abstract Complex coacervation of protein/polysaccharide has found much interest for the encapsulation of bioactive materials. The rheological properties of the coacervates of whey protein/high methoxyl pectin (WPI/HMP) at different pH including 3.0, 3.5 and 4.0… read more here.
Keywords: characteristics whey; structural characteristics; rheological structural; pectin ... See more keywords
Physicochemical, rheological and structural characterisation of Bene gum exudates from Pistacia eurycarpa Yalt.
Sign Up to like & getrecommendations! Published in 2022 at "Natural product research"
DOI: 10.1080/14786419.2022.2087651
Abstract: Bene gum was investigated for its physicochemical and structural properties in comparison to gum arabic and gum tragacanth. Elemental analysis of the Bene gum sample revealed sodium and potassium content to be 57.21 and 0.95 ppm,… read more here.
Keywords: physicochemical rheological; structural characterisation; bene gum; rheological structural ... See more keywords
Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13299
Abstract: The effects of the pulsed electric field (PEF) on the rheological, structural, and physicochemical properties of almond milk were evaluated. Results indicated that there was a significant increase in electrical conductivity, cloud value, and cloud… read more here.
Keywords: milk; pulsed electric; physicochemical properties; rheological structural ... See more keywords