云南高校图书馆联盟文献共享服务平台- HYDROCOLLOIDS

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Effect of Gum Arabic from Acacia senegal var. kerensis and Texturized Soy Protein on Pysico-Chemical Properties of Protein-Rich Snack Stick: 《Food and Nutrition Sciences》2025年第1期28-43,共16页Edward Mukundi Njeru Mary Omwamba Symon Maina Mahungu; Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of ...; 关键词：Gum Arabic Protein SNACK HYDROCOLLOIDS NUTRITION

《Food Hydrocolloids》刊发安徽农业大学王在贵团队在食品级纳米纤维素领域研究成果: 《安徽农业大学学报》2024年第4期658-658,共1页; 6月20日,安徽农业大学生命科学学院王在贵教授团队联合武汉大学化学与分子科学学院常春雨教授团队在中科院一区TOP期刊《Food Hydrocolloids》(IF:11.504)上在线发表了题为“Enzymatically produced nanocellulose as emulsifier for Pi...; 关键词：安徽农业大学纳米纤维素团队

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough: 《Food and Nutrition Sciences》2024年第4期298-312,共15页Roseline Mwihaki Kiama Mary Omwamba George Wafula Wanjala Symon Maina Mahungu; Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to incre...; 关键词：Gum Arabic IMPROVER RHEOLOGY HYDROCOLLOIDS Wheat Dough

A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage: 《Food Science and Human Wellness》2024年第1期462-471,共10页María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran; Gobierno de Navarra(Proyectos Estratégicos para Navarra 2020);the FEDER program for the financial support of project NUTRI+。; Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value....; 关键词：MALNUTRITION Texture-modified-food HYDROCOLLOIDS Viscoelastic properties Food texture

Natural and modified food hydrocolloids as gluten replacement in baked foods:Functional benefits: 《Grain & Oil Science and Technology》2023年第4期163-171,共9页Emmanuel Anyachukwu Irondi Yunus Temitayo Imam Emmanuel Oladipo Ajani Emmanuel Oladeji Alamu; Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...; 关键词：Food hydrocolloids Baked food Functional importance Gluten-free food Nutraceutical benefits Sensory quality

Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids: 《Chinese Journal of Chemical Engineering》2023年第9期165-172,共8页Xin Wan Hui Jiang Zhen Ye Hang Zhou Yimin Ma Xuanrui Miao Xun He Kequan Chen; supported by the National Natural Science Foundation of China(U21B2097);the National Key Research and Development Program of China(2018YFA0901500);the Jiangsu Postdoctoral Research Foundation(2019K242)。; As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining ...; 关键词：BIOMASS MOLASSES Tapioca starch BLEND Starch gelatinization Polymer processing

Methods to improve the quality of low-salt meat products:a meta-analysis被引量：2: 《Food Quality and Safety》2023年第2期205-216,共12页Jiaxin Yin Pangzhen Zhang Zhongxiang Fang; Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its quality.Twenty-one studies involving meat quality improvement measures...; 关键词：Processed meat meat quality improvement ULTRASOUND high-pressure processing HYDROCOLLOIDS

Special Issue:Carbohydrate Hydrocolloids in Food Systems:from Structure to Human Health: 《Food Science and Human Wellness》2023年第2期F0004-F0004,共1页; Preface Carbohydrate hydrocolloids mainly refer to the carbohydrate polymers and oligomers that can form colloidal systems when dispersed in water.A great variety of these poly saccharides and oligosaccharides are use...; 关键词：COLLOIDS dispersed COLLOIDAL

Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage: 《Food and Nutrition Sciences》2023年第2期101-118,共18页Reda A. Aamer Ibrahim A. Attia E. S. Abd El-Wahab; With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...; 关键词：Mango Beverage Mango Flavored Beverage Chia Seeds HYDROCOLLOIDS Suspension Stability

Protective effects of two food hydrocolloids on dental erosion:Nanomechanical properties and microtribological behavior study: 《Friction》2021年第2期356-366,共11页Heng XIAO Liang ZHENG Wei HAN Rui WU Jing ZHENG Zhongrong ZHOU; This work was supported by the National Natural Science Foundation of China(Nos.51535010 and 51305366);the Fundamental Research Funds for the Central Universities(No.2682018QY01).; In this study,the protective effects of two food hydrocolloids,Xanthan gum and Arabic gum,on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid...; 关键词：dental erosion Xanthan gum Arabic gum nanomechanical properties microtribological behavior

HYDROCOLLOIDS