Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Marco Ulbrich"'
Autor:
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, Jianshe Chen, Adeleh Mohammadi, Peyman Asghartabar Kashi, Marco Ulbrich
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100686- (2024)
Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. Th
Externí odkaz:
https://doaj.org/article/960c83975b924872859839fd406a79db
Publikováno v:
Biomacromolecules. 24:69-85
Extrusion-based 3D printing has emerged as the most versatile additive manufacturing technique for the printing of practically any material. However, 3D printing of functional materials often activates thermo-mechanical degradation, which affects the
Autor:
Bruna M. Miranda, Viviane O. Almeida, Tim Terstegen, Christoph Hundschell, Eckhard Flöter, Flávio A. Silva, Kátia F. Fernandes, Anja Wagemans, Marco Ulbrich
Publikováno v:
Food Chemistry. 423:136145
Autor:
Tim Terstegen, Sandra Grebenteuch, Sascha Rohn, Karl‐Josef Müller, Eckhard Flöter, Marco Ulbrich
The comparatively high amylose (AM) content in native pea starch leads to a good functionality in food and non‐food products. Nevertheless, it has also been reported that pea starch tends to cause manufacturing problems more often than other starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21858ea777d79a55f39b7718e4767d9b
Publikováno v:
Lebensmittelchemie. 76
Publikováno v:
Food Biophysics. 16:169-180
In spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by comm
Two high amylose corn starches (HACS; HYLON V and HYLON VII) are dissolved completely and subjected to specific enzymatic degradation by means of different amylases (AMY). The starches are digested using α‐, β‐, and γ‐AMY (single) as well as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b21a07a1bd5994829bb5f708f9975ebd
The relationship between microstructural features and mechanical strength of aqueous starch gels is investigated. The gels are prepared by systematic variation of the factors starch type (high amylose [AM] corn starches [HACS] having about 50 and 70%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97cda2f2fd223f1cdeeafe7baf335d16
Publikováno v:
Journal of food biochemistryREFERENCES. 46(2)
This study aimed to investigate the effect of pre-swelling at 55°C for 1 hr followed by freezing-thawing cycles (PFTCs), and freezing-thawing cycles (FTCs) in the starch granules to improve the freeze-thaw stability and evaluate its impact on the mo
Publikováno v:
Starch - Stärke. 75:2200138
Aqueous gels based on two high amylose corn starch (HACS) genotypes with different amylose (AM) contents (HYLON V [HACS‐50] and HYLON VII [HACS‐70]) are prepared by gradation of the polymer concentration (6 and 9% w/w) and storage duration (1 and