Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Komla Ako"'
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-15 (2023)
Abstract Background In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, and xanthan gum (XG) at various blending ratios of 10
Externí odkaz:
https://doaj.org/article/6c592cdffafd42aaaef4ae988231e902
Autor:
Said, Elmarhoum, Komla, Ako
Publikováno v:
International Journal of Biological Macromolecules. 223:1138-1144
The viscosity of carrageenan solutions in the coil state was greater for α-carrageenan (α-Car) compared with that for κ-carrageenan (κ-Car); thus, the impact of one sulfate group on 3,6-anhydro-D-galactose was compared with the impact of one sulf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::836633f500adc358cac58acc31ddb525
https://doi.org/10.1016/j.ijbiomac.2022.11.128
https://doi.org/10.1016/j.ijbiomac.2022.11.128
Publikováno v:
International Journal of Food Science & Technology. 57:3098-3105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd2c9d8a685cd6465fe4c97b259d538
https://doi.org/10.1111/ijfs.15640
https://doi.org/10.1111/ijfs.15640
Background In this work, viscoelasticity, flow behaviour, thixotropy and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG), as an emerging food gum, and xanthan gum (XG) at various blending ratios of 100:0, 75:2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::398e45b10c8048d53f5e4f54d1dfafd8
https://doi.org/10.21203/rs.3.rs-2242124/v1
https://doi.org/10.21203/rs.3.rs-2242124/v1
Publikováno v:
Carbohydrate Polymers. 314:120952
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5157797b4f79d5e9db5c0dbc7dd7590e
https://doi.org/10.1016/j.carbpol.2023.120952
https://doi.org/10.1016/j.carbpol.2023.120952
Autor:
Alireza, Yousefi, Said, Elmarhoum, Shahla, Khodabakhshaghdam, Komla, Ako, Ghader, Hosseinzadeh
Publikováno v:
Food sciencenutrition. 10(11)
The functional properties of food gums are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this work, for the first time, the chemical characterizations and dilute solution properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9b4901afca14f0e942411d4aedf1c874
https://pubmed.ncbi.nlm.nih.gov/36348799
https://pubmed.ncbi.nlm.nih.gov/36348799
Publikováno v:
Carbohydrate Polymers. 299:120166
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e532f5bcafb373310d6ec2a68732ccee
https://doi.org/10.1016/j.carbpol.2022.120166
https://doi.org/10.1016/j.carbpol.2022.120166
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2021, 292, pp.110368-. ⟨10.1016/j.jfoodeng.2020.110368⟩
Journal of Food Engineering, Elsevier, 2021, 292, pp.110368-. ⟨10.1016/j.jfoodeng.2020.110368⟩
Mechanical tests can allow for the mimicking of the textural attributes of foods as perceived by humans. Here we report on the use of the mechanical compression test to study the reactions underlying the cooking of the cowpea seeds (beans) until done
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4baa7642dc6efb053afdc280ed56538a
https://hal.archives-ouvertes.fr/hal-03492866
https://hal.archives-ouvertes.fr/hal-03492866
Publikováno v:
Food Hydrocolloids. 124:107346
This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ddb662c64ec4a936397e195c2c09aa5
https://doi.org/10.1016/j.foodhyd.2021.107346
https://doi.org/10.1016/j.foodhyd.2021.107346
Autor:
Said Elmarhoum, Komla Ako
Publikováno v:
Carbohydrate Polymers. 267:118191
Polysaccharide ubiquity is trimmed for applications of low syneresis impact. This syneresis may be crucial for specific applications that are very sensitive to gel dimension stability, namely, 3D scaffolds for cell culture for disease diagnosis and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e92deb8ffad45027db51f55a47905de5
https://doi.org/10.1016/j.carbpol.2021.118191
https://doi.org/10.1016/j.carbpol.2021.118191