Food proteins: processing solutions and challenges

Autor: Trine Kastrup Dalsgaard, Niall W. G. Young, Milena Corredig

Publikováno v: Corredig, M, Young, N W G & Dalsgaard, T K 2020, ' Food proteins: processing solutions and challenges ', Current Opinion in Food Science, vol. 35, pp. 49-53 . https://doi.org/10.1016/j.cofs.2019.12.010

Proteins play a major role as structural building blocks in foods. Their functionalities are modulated by processing conditions, and they create desirable structures at multiple length scales. In recent years, the research community has increased foc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::698eb77f1ebd07321cc9326d25346cf4
https://pure.au.dk/portal/da/publications/food-proteins-processing-solutions-and-challenges(58316e56-3fe2-4c9a-9fe1-2e9098f1f3f1).html

Synchrotron Radiation Macrobeam and Microbeam X-ray Diffraction Studies of Interfacial Crystallization of Fats in Water-in-Oil Emulsions

Autor: Graham A. Bonwick, Airi Okamura, Paul Wassell, Christopher A. Smith, Niall W. G. Young, Satoru Ueno, Kiyotaka Sato

Publikováno v: Langmuir. 28:5539-5547

Using macrobeam and microbeam techniques, we performed synchrotron radiation X-ray diffraction (SR-XRD) analyses of fat crystallization in water-in-oil (W/O) emulsion, in combination with DSC and polarized optical microscopic observation. Particular

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d54632e73d8d3e4759e010fb8ba8d1d
https://doi.org/10.1021/la204501t

Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends

Autor: Graham A. Bonwick, Paul Wassell, Niall W. G. Young, Johan Wiklund, Eva Almiron-Roig, Christopher J. Smith, Mats Stading

Publikováno v: International Journal of Food Science & Technology. 45:877-883

Summary This study reports the use of upgraded ultrasonic velocity profiling with pressure difference methodology; extended from previous work demonstrating true in-line rheological and solid fat content (SFC) characterisation of complex opaque fat b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8b181964d1396826ec546ed79e8f87d
https://doi.org/10.1111/j.1365-2621.2010.02204.x

Oxygen Diffusion in Cross-Linked, Ethanol-Swollen Poly(vinyl alcohol) Gels: Counter-Intuitive Results Reflect Microscopic Heterogeneities

Autor: Nickolass Bitsch Schack, Niall W G Young, Jan Skov Pedersen, Peter R. Ogilby, Cristiano L. P. Oliveira

Publikováno v: Schack, N B, Oliveira, C L P D, Young, N W G, Pedersen, J S & Ogilby, P R 2009, ' Oxygen Diffusion in Cross-Linked, Ethanol-Swollen Poly(vinyl alcohol) Gels: Counter-Intuitive Results Reflect Microscopic Heterogeneities. ', Langmuir, vol. 25, pp. 1148-1153 .

Oxygen diffusion coefficients have been determined in ethanol-swollen poly(vinyl alcohol), PVA, gels using a technique wherein oxygen sorption is optically monitored using singlet oxygen phosphorescence. Data were recorded as a function of the extent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dfb6042beb4c2841ea13495a90c2a30
https://doi.org/10.1021/la803024h

The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design

Autor: Niall W. G. Young, Svetlana Rodgers

Publikováno v: Journal of Culinary Science & Technology. 6:170-187

The multidisciplinary futuristic concept of a functional meal (FM), a meal with added health-improving ingredients served in a restaurant setting, represents a high level of complexity in product development. The two main preoccupations in FM design

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9437cf08356ea3f2d43303396fe8cb2
https://doi.org/10.1080/15428050802338977