Zobrazeno 1 - 10 of 81 pro vyhledávání: '"Shoichi Gohtani"'
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Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility
Autor: Shoichi Gohtani, Sunsanee Udomrati, Kunihiko Uemura, Thidarat Pantoa, Isao Kobayashi, Mitsutoshi Nakajima
Publikováno v: Journal of the Science of Food and Agriculture. 100:2473-2481
Background Polysaccharides may enhance/inhibit lipid digestibility of oil-in-water (O/W) emulsions because of their emulsifying and/or stabilizing ability and can also affect the formation, stability, and viscosity of emulsions. Tamarind seed gum (TS
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57e5b7d9946f259bfb283f7df8c7943a
https://doi.org/10.1002/jsfa.10268
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7
Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions
Autor: Shoichi Gohtani, Sunsanee Udomrati, Vipa Surojanametakul, Supakchon Klongdee, Nopparat Cheetangdee
Publikováno v: Food Sci Biotechnol
Esterified maltodextrins (EMs) were prepared using enzyme-catalyzed reaction of maltodextrin (DE of 16 and 9) and palmitic acid. The emulsion stabilization mechanism was investigated of a combination of Tween 80 and EM in oil-in-water emulsion to det
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb579f10840d7d25438abdbb9b2576af
https://doi.org/10.1007/s10068-019-00681-x
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8
Dispersion characteristics of pregelatinized waxy rice starch and its performance as an emulsifier for oil-in-water emulsions: Effect of gelatinization temperature and starch concentration
Autor: Rini Yulianingsih, Shoichi Gohtani
Publikováno v: Food Hydrocolloids. 95:476-486
The dispersion characteristics and the emulsifier performance of pregelatinized waxy rice starch gelatinized at different temperatures (65, 75, and 85 °C abbreviated as PWRS 65, 75, and 85, respectively) and various concentrations (3, 5, 7, and 9 wt
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6c718fc19b1cef25924ae884cea9465
https://doi.org/10.1016/j.foodhyd.2018.12.013
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10
Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I - Filmogenic solution behavior and mechanical properties
Autor: Shoichi Gohtani, Thongkorn Ploypetchara
Publikováno v: Journal of food scienceREFERENCES. 85(10)
The concentrations effects of sugars (trehalose and allose) and oils (canola and coconut oil) on the characteristics of rice starch suspension and mechanical properties of rice starch film were studied. The samples were prepared using 3% (w/w) rice s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec3b7c2d589a4fbf60eed44887506568
https://pubmed.ncbi.nlm.nih.gov/32949033
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