Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Analucia Mata"'
Autor:
Saeed M. Ghazani, Jason Hargreaves, Burcu Guldiken, Analucia Mata, Erica Pensini, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100682- (2024)
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products req
Externí odkaz:
https://doaj.org/article/289f2ffc7e1c45ffa58bdee593e9491d
Autor:
Saeed M. Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100465- (2023)
This article has been removed: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/policies/article-withdrawal).This article has been removed at the request of the authors due to unauthorized use of confidential data. Apo
Externí odkaz:
https://doaj.org/article/3a59fa3b157044ceaebd5fee77a26f4a
Autor:
Saeed M. Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100498- (2023)
Externí odkaz:
https://doaj.org/article/1b9e27b9afcb4cba9349c7b8f0b98a7c
Publikováno v:
Trends in Food Science & Technology. 116:342-356
Background Polymer hydrogels have attracted considerable attention as functional materials. The conventional single network hydrogels (SNs) are mechanically either too soft or brittle to be used as load-bearing substances. Therefore, the interpenetra
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:1120-1149
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because o
Publikováno v:
International journal of biological macromolecules. 177
Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca2+-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-b
Publikováno v:
Journal of agricultural and food chemistry. 68(42)
Antisolvent precipitation is a widely used method to fabricate prolamin-based composites. In the present study, composite structures of lysozyme amyloid fibrils with zein proteins were fabricated using the antisolvent precipitation method by applying
Publikováno v:
Carbohydrate polymers. 255
Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between th
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 19(6)
Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development, decreasing the incidence of cardiovascular diseases, and reducing inflammation. However, PUFAs are inherently unstable and susceptible to oxidative deteriorati
Publikováno v:
Food Hydrocolloids. 112:106288
Mung bean (MPI), black bean (BPI), adzuki bean (API), rice bean (RPI), black kidney bean (BKPI), speckled kidney bean (SKPI), chickpea (CPI) and cowpea (CPPI) protein isolates were assessed for their surface (charge, hydrophobicity: H0 and tension) a