Zobrazeno 1 - 10
of 226
pro vyhledávání: '"Matt Golding"'
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:
Food Biophysics. 18:218-227
This study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono–$$\delt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b6bc96fbb4b3530087ae9bdc77605a
https://doi.org/10.1007/s11483-022-09763-6
https://doi.org/10.1007/s11483-022-09763-6
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:
Foods, Vol 10, Iss 1, p 154 (2021)
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism—acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)—affected the physical properties of the gels a
Externí odkaz:
https://doaj.org/article/f8a613831d93430a825c1c9b2db2c6fb
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
The milk fat globule membrane (MFGM) has undergone a renaissance in nutritional sciences. Recent understanding of how heterogenous, lateral milk polar lipids assemblies, enriched with sphingomyelin and cholesterol, form a liquid-ordered (Lo) phase, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eefe13d73f7e0f2b86fb69fe55523ff0
Publikováno v:
British Journal of Health Psychology
Objectives A successful response to the COVID-19 pandemic requires achieving high levels of vaccine uptake. We tested whether directly contrasting the high efficacy of COVID-19 vaccines with the lower efficacy of the annual flu vaccine would increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a118a8b5c3d321ff99fd10f9fc634deb
https://doi.org/10.1111/bjhp.12546
https://doi.org/10.1111/bjhp.12546
Autor:
Ben J. Boyd, Damien A. Sebben, James K. Ferri, Marta Krasowska, Graeme Gillies, Matt Golding, Andrew J. Clulow, David A. Beattie, Stephanie V. MacWilliams
Publikováno v:
Journal of colloid and interface science. 608(Pt 3)
3Dairy emulsions contain an intrinsically heterogeneous lipid phase, whose components undergo crystallisation in a manner that is critical to dairy product formulation, storage, and sensory perception. Further complexity is engendered by the diverse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b3f922b041b5c48828818557a2f633a
https://pubmed.ncbi.nlm.nih.gov/34801239
https://pubmed.ncbi.nlm.nih.gov/34801239
Autor:
Peter Zhu, Manohar L. Garg, Ajmol Ali, Matt Golding, Anant Dave, Harjinder Singh, Noha Ahmed Nasef
Publikováno v:
Foodfunction. 12(14)
The natural structure of whole food plays an important role in the physiological impact of bioactive compounds present within the food, also known as the "matrix effect". Long-chain omega-3 polyunsaturated fatty acids (LCn-3PUFAs) are one example of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c1aeffdea66531b2fe6290223a1d0f
https://pubmed.ncbi.nlm.nih.gov/34100498
https://pubmed.ncbi.nlm.nih.gov/34100498
Publikováno v:
Food Hydrocolloids. 93:111-119
The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds, currently non-existing in the literature. Compositional analysis along with surface tension measurements were carried out on the garlic aqueous ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::679b2de48ff0fc427585249a8a4a2770
https://doi.org/10.1016/j.foodhyd.2019.02.029
https://doi.org/10.1016/j.foodhyd.2019.02.029