Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shaghayegh Keshanidokht"'
Autor:
Shaghayegh Keshanidokht, Saket Kumar, Peter Waaben Thulstrup, Matias Alejandro Via, Mathias Porsmose Clausen, Jens Risbo
Publikováno v:
Keshanidokht, S, Kumar, S, Thulstrup, P W, Via, M A, Clausen, M P & Risbo, J 2023, ' Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein ', Food Hydrocolloids, vol. 139, 108582 . https://doi.org/10.1016/j.foodhyd.2023.108582
A series of zein-stabilized oleogels were prepared and plasticized by the addition of glycerol. The rheological and microstructural properties of oleogels were studied as a function of glycerol and zein concentration. The plasticized zein oleogel was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de265c4bdac3ac6366e7f9b3e95357c7
https://curis.ku.dk/portal/da/publications/thermoresponsive-behavior-of-glycerolplasticized-oleogels-stabilized-by-zein(41ae7ad7-331d-413f-a99f-e099dcaff1e2).html
https://curis.ku.dk/portal/da/publications/thermoresponsive-behavior-of-glycerolplasticized-oleogels-stabilized-by-zein(41ae7ad7-331d-413f-a99f-e099dcaff1e2).html
Publikováno v:
Masiá, C, Keshanidokht, S, Due Preisler, L, Risbo, J & Jensen, P E 2023, ' Plant lipid sources in fermented pea protein gels : Emulsion stability and gel microstructure ', LWT, vol. 182, 114890 . https://doi.org/10.1016/j.lwt.2023.114890
Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b203d9eba815c6aa2e6a05a83d3c2fda
https://curis.ku.dk/portal/da/publications/plant-lipid-sources-in-fermented-pea-protein-gels(ff643211-2db4-47c9-9811-f247db39a9e4).html
https://curis.ku.dk/portal/da/publications/plant-lipid-sources-in-fermented-pea-protein-gels(ff643211-2db4-47c9-9811-f247db39a9e4).html
Autor:
Shaghayegh Keshanidokht, Matias Alejandro Via, Cigdem Yucel Falco, Mathias Porsmose Clausen, Jens Risbo
Publikováno v:
Keshanidokht, S, Via, M A, Falco, C Y, Clausen, M P & Risbo, J 2022, ' Zein-stabilized emulsions by ethanol addition; stability and microstructure ', Food Hydrocolloids, vol. 133, 107973 . https://doi.org/10.1016/j.foodhyd.2022.107973
The aim of this research was to introduce a novel method to use zein protein and stabilize an ethanol-based emulsion. To study the effect of ethanol in the continuous phase of the emulsion on the stability and microstructure of the emulsions, ethanol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f65b8f900bd067e72d3435b6bd1a4ba6
https://doi.org/10.1016/j.foodhyd.2022.107973
https://doi.org/10.1016/j.foodhyd.2022.107973
