发布求助
文献互助 智能选刊 最新文献

Food Hydrocolloids最新文献

筛选
英文 中文
Extraction, characterization and concentration regimes of the natural gum from Triumfetta cordifolia stem bark 脐橙茎皮天然胶的提取、表征和浓缩机制
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109862
Michèle N. Fanwa, A. M. Cheumani, Bruno Gügi, N. Hucher, C. Malhiac, Maurice K. Ndikontar, M. Grisel
{"title":"Extraction, characterization and concentration regimes of the natural gum from Triumfetta cordifolia stem bark","authors":"Michèle N. Fanwa, A. M. Cheumani, Bruno Gügi, N. Hucher, C. Malhiac, Maurice K. Ndikontar, M. Grisel","doi":"10.1016/j.foodhyd.2024.109862","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109862","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"3 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139813712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation 大豆分离蛋白对新鲜米粉逆变性的抑制作用实验分析与分子动力学模拟相结合
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109877
Li Xu, Tao Wang, Yang Shan, Ren Wang, Cuiping Yi
{"title":"Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation","authors":"Li Xu, Tao Wang, Yang Shan, Ren Wang, Cuiping Yi","doi":"10.1016/j.foodhyd.2024.109877","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109877","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"54 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139817502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles 微米级和纳米级淀粉在多次冻融循环中通过分子相互作用抑制凝胶劣化和肌纤维蛋白链束化
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109890
Xuxu Li, Ruonan Huang, Dan Wu, Dapeng Li, Tao Yin, Shanbai Xiong, Qilin Huang
{"title":"Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles","authors":"Xuxu Li, Ruonan Huang, Dan Wu, Dapeng Li, Tao Yin, Shanbai Xiong, Qilin Huang","doi":"10.1016/j.foodhyd.2024.109890","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109890","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"104 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139819632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of different phosphorylation times and pH on fish gelatin: Functional properties, structural and mechanism analysis 不同磷酸化时间和 pH 值对鱼明胶的影响：功能特性、结构和机理分析
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109876
Bin Hu, Shijie Cen, Wanyi Sun, Shengnan Zhan, Ru Jia, Changrong Ou, Tao Huang
{"title":"Effects of different phosphorylation times and pH on fish gelatin: Functional properties, structural and mechanism analysis","authors":"Bin Hu, Shijie Cen, Wanyi Sun, Shengnan Zhan, Ru Jia, Changrong Ou, Tao Huang","doi":"10.1016/j.foodhyd.2024.109876","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109876","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139814313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins 亚临界水处理椰子球蛋白的理化特性和油水界面行为
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109897
Jingrong Ma, Chuang Pan, Rongrong He, Weijun Chen, Jianfei Pei, Q. Zhong, Haiming Chen, Wenxue Chen
{"title":"Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins","authors":"Jingrong Ma, Chuang Pan, Rongrong He, Weijun Chen, Jianfei Pei, Q. Zhong, Haiming Chen, Wenxue Chen","doi":"10.1016/j.foodhyd.2024.109897","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109897","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"9 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139814629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and characterization of a novel bigel system based on candelilla wax oleogel and guar gum hydrogel for heat-triggered release properties 开发和表征基于蜜饯树蜡油凝胶和瓜尔胶水凝胶的新型 bigel 系统的热触发释放特性
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109892
Gyu Ri Lee, Youjin Baek, Eun-Woo Jeong, H. Lee
{"title":"Development and characterization of a novel bigel system based on candelilla wax oleogel and guar gum hydrogel for heat-triggered release properties","authors":"Gyu Ri Lee, Youjin Baek, Eun-Woo Jeong, H. Lee","doi":"10.1016/j.foodhyd.2024.109892","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109892","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"383 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139831712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface 蛋黄成分微凝胶颗粒的发泡和结构特性及其在空气-水界面上的吸附特性
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109842
Jiahan Liu, Yuemeng Wang, Yuxin Zou, Yue Wu, Wenle Guan, Jianrong Yang, Xin Li
{"title":"Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface","authors":"Jiahan Liu, Yuemeng Wang, Yuxin Zou, Yue Wu, Wenle Guan, Jianrong Yang, Xin Li","doi":"10.1016/j.foodhyd.2024.109842","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109842","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"134 3-4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139879839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation and identification of galacto-mannooligosaccharides generated from guar gum by a recombinant β-mannanase from Bacteroides fragilis (BF0736) 脆弱拟杆菌（BF0736）重组β-甘露聚糖酶制备和鉴定瓜尔胶中产生的半乳甘露聚糖
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109893
Xiang Wang, Xuecui Yan, Yaoqi Liu, Zhicong Song, Kevin H. Mayo, Lin Sun, Liangnan Cui, Yifa Zhou
{"title":"Preparation and identification of galacto-mannooligosaccharides generated from guar gum by a recombinant β-mannanase from Bacteroides fragilis (BF0736)","authors":"Xiang Wang, Xuecui Yan, Yaoqi Liu, Zhicong Song, Kevin H. Mayo, Lin Sun, Liangnan Cui, Yifa Zhou","doi":"10.1016/j.foodhyd.2024.109893","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109893","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"29 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139879511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure 不同粒度还原技术对生物质微观结构的影响以及对果胶提取率和结构的影响
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109875
Elien De Laet, T. Bernaerts, Koen Dewettinck, M. Hendrickx, A. V. Van Loey
{"title":"The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure","authors":"Elien De Laet, T. Bernaerts, Koen Dewettinck, M. Hendrickx, A. V. Van Loey","doi":"10.1016/j.foodhyd.2024.109875","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109875","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"2 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139883887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends 利用大豆和豌豆分离蛋白混合物的凝胶特性，基于粘度计预测高水分肉类类似物的结构特性
Food Hydrocolloids Pub Date : 2024-02-01 DOI: 10.1016/j.foodhyd.2024.109870
Hyun-Woo Choi, Minji Choi, C. Ryoo, Jungwoo Hahn, Young Jin Choi
{"title":"Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends","authors":"Hyun-Woo Choi, Minji Choi, C. Ryoo, Jungwoo Hahn, Young Jin Choi","doi":"10.1016/j.foodhyd.2024.109870","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2024.109870","url":null,"abstract":"","PeriodicalId":504971,"journal":{"name":"Food Hydrocolloids","volume":"120 1-3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139877761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信
小红书