Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Lara Matia-Merino"'
Publikováno v:
Foods, Vol 12, Iss 20, p 3721 (2023)
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of g
Externí odkaz:
https://doaj.org/article/f46439e9ba974e67855a86398a9ff9ce
Publikováno v:
Gels, Vol 8, Iss 7, p 399 (2022)
This study focuses on understanding the effect of ionic strength on the mechanical and microstructural properties of novel composite gels containing 13% whey protein isolate (WPI) and 4% de-structured waxy potato starch (DWPS). The DWPS is a physical
Externí odkaz:
https://doaj.org/article/99bb248a70c34735abcb083eb03adf77
Autor:
Nurhazwani Salleh, Kelvin K. T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks, Lara Matia-Merino
Publikováno v:
Molecules, Vol 27, Iss 13, p 4202 (2022)
A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin–protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15 min), and heating sequ
Externí odkaz:
https://doaj.org/article/0980f93dfcf440ffa56794f74a4fbd58
Autor:
Zawanah Yassin, Yin Li Tan, Akila SRV, John Monro, Lara Matia-Merino, Kaiyang Lim, Allan Hardacre, Suman Mishra, Kelvin Kim Tha Goh
Publikováno v:
Foods, Vol 11, Iss 10, p 1513 (2022)
White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrage
Externí odkaz:
https://doaj.org/article/e4a4a860d3cb4b7da3384104ee5cd19c
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 10, Pp 6407-6417 (2011)
The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties. The viscosity of extracted
Externí odkaz:
https://doaj.org/article/44e0b06d356c4c42b6bbd360dd703be6
Publikováno v:
International Journal of Food Science & Technology. 57:6422-6434
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8548b5f71e3b47028858eb4ba11c4aa
https://doi.org/10.1111/ijfs.15950
https://doi.org/10.1111/ijfs.15950
Publikováno v:
Food Biophysics. 17:273-287
We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabilise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab03eae99627ea9bfa5cb9fda6184d5e
https://doi.org/10.1007/s11483-022-09719-w
https://doi.org/10.1007/s11483-022-09719-w
Autor:
Nurhazwani Salleh, Kelvin K.T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks, Lara Matia-Merino
Publikováno v:
Food Hydrocolloids. 140:108672
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::585544e6ba9ea7009b2a4355ffefcaf5
https://doi.org/10.1016/j.foodhyd.2023.108672
https://doi.org/10.1016/j.foodhyd.2023.108672
Autor:
Kelvin K.T. Goh, Lee M. Huffman, Tracey J. Bell, Michael G. Weeks, Lara Matia-Merino, Ian M. Sims, Nurhazwani Salleh
Publikováno v:
ACS Food Science & Technology. 1:1130-1142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::126f7076d0814ae34c7b3f4e65352c5a
https://doi.org/10.1021/acsfoodscitech.0c00128
https://doi.org/10.1021/acsfoodscitech.0c00128
Autor:
khalid Aref Ibrahim, Mahir Es-Saheb, Steve Kirk, Shahid Azhar, Abdulhakim Almajid, Lara Matia-Merino, Fahad Almehmadi
Three novel materials have been developed based on hexachlorocyclotriphosphazene and octachlorocyclotetraphosphazene. The core phosphazene ring is substituted with varying ratios of fluorinated side groups and with 4-hydroxybenzaldehyde to allow a Sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14a9ab8a4d810c66a45510af2fcc0d62
https://doi.org/10.22541/au.165269882.21477005/v1
https://doi.org/10.22541/au.165269882.21477005/v1
