Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3215-x
Abstract: The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found… read more here.
Keywords: protein; arrowroot maranta; protein concentrate; rheological textural ... See more keywords
The rheological and textural characterization of Soluplus®/Vitamin E composites
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Pharmaceutics"
DOI: 10.1016/j.ijpharm.2018.05.049
Abstract: Graphical abstract Figure. No Caption available. &NA; Soluplus® is a graft amphiphilic copolymer that is frequently used as an excipient in solid dosage forms as a dissolution and a solubility enhancer. We discovered that Soluplus®… read more here.
Keywords: textural characterization; soluplus; rheological textural; soluplus vitamin ... See more keywords
Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Biomaterials Applications"
DOI: 10.1177/08853282211052755
Abstract: Purpose. In the performed study, the rheological and textural parameters of gellan-based hydrogels were investigated and their dependence on three factors was taken into consideration: (i) The presence of the model drug, (ii) The presence… read more here.
Keywords: rheological textural; polymer; low acyl; polymer polymer ... See more keywords
Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour
Sign Up to like & getrecommendations! Published in 2017 at "Czech Journal of Food Sciences"
DOI: 10.17221/2/2017-cjfs
Abstract: Krivorotova T., Sereikaite J., Glibowski P. (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci., 35: 432–439. Rheological and textural properties of whole milk yogurt enriched with the… read more here.
Keywords: jerusalem artichoke; rheological textural; textural properties; yogurts enriched ... See more keywords
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
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DOI: 10.3390/foods12051099
Abstract: Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of… read more here.
Keywords: addition; rheological textural; marjoram leaf; effect ... See more keywords
Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
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DOI: 10.3390/foods8120687
Abstract: The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums… read more here.
Keywords: seed; chickpea starch; effect; rheological textural ... See more keywords
Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch
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DOI: 10.3390/polym14153012
Abstract: It is critical to understand the starch–protein interactions in food systems to obtain products with desired functional properties. This study aimed to investigate the influence of mung bean protein isolate (MBPI) on the rheological, textural,… read more here.
Keywords: rheological textural; protein isolate; starch; mung bean ... See more keywords