Acetylation degree, a key parameter modulating chitosan rheological, thermal and film-forming properties
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.07.027
Abstract: Abstract The effect of blue crab chitosan acetylation degree (AD) on its rheological, thermal and film-forming properties was investigated. Determination of the dynamic viscoelastic properties (elastic modulus G’ and viscous modulus G”) of chitosan solutions… read more here.
Keywords: acetylation degree; film forming; thermal film; forming properties ... See more keywords
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.03.149
Abstract: Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was… read more here.
Keywords: bran sourdough; thermal microstructural; wheat bran; effect microbial ... See more keywords
Fucoidan hydrogels induced by κ-carrageenan: Rheological, thermal and structural characterization.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.09.111
Abstract: Fucoidan (FUC) is a non-gelling polysaccharide but could interact with κ-carrageenan (KC) to form a stable gel blend. However, their interaction mechanism is unclear. Herein, FUC and KC blended gels are prepared by mixing FUC… read more here.
Keywords: thermal structural; induced carrageenan; hydrogels induced; carrageenan rheological ... See more keywords
Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2021.1953525
Abstract: ABSTRACT Honey has medicinal benefits due to its substantial nutritional profile, wholesome, sweet, and active ingredient that is used for interdisciplinary purposes in the food industry. Honey quality can be characterized by its engineering properties… read more here.
Keywords: review; honey; rheological thermal; engineering properties ... See more keywords