Zobrazeno 1 - 10
of 199
pro vyhledávání: '"Timothy A. G. Langrish"'
Autor:
Ziqi Li, Valeria Messina, Daniel J. Skylas, Peter Valtchev, Chris Whiteway, Shu Cheng, Timothy A. G. Langrish, Ken J. Quail, Fariba Dehghani
Publikováno v:
Legume Science, Vol 6, Iss 2, Pp n/a-n/a (2024)
ABSTRACT Plant‐based proteins continue to gain popularity as a sustainable alternative to animal proteins due to their nutritional, functional and health benefits. Dry and wet fractionation methods are increasingly being used for the production of
Externí odkaz:
https://doaj.org/article/05e1ad73385e4391b3d853576d912c89
Publikováno v:
Foods, Vol 13, Iss 18, p 2881 (2024)
This paper introduces an enzymatic approach to estimate internal mass-transfer resistances during food digestion studies. Cellulase has been used to degrade starch cell walls (where cellulose is a significant component) and reduce the internal mass-t
Externí odkaz:
https://doaj.org/article/9a74f48dfe4c406f8d8c6eed07a44a66
Publikováno v:
Fluids, Vol 8, Iss 11, p 298 (2023)
Transport and mixing in the gastric duct occur via peristaltic flow. In vivo data are hard to collect and require strict ethical approval. In contrast, both in vitro and in silico studies allow detailed investigation and can be constructed to answer
Externí odkaz:
https://doaj.org/article/b2cc88e2c1394dafbee2af94a7214ee6
Publikováno v:
Food and Bioproducts Processing. 119:195-205
In this work, we have examined the effect of drying conditions on the viability of yeast cells in order to understand and model viability losses during the drying process. An extensive range of experimental data including bed temperatures from 10 to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67f47c4a41b90d40e7562d6c6123d415
https://doi.org/10.1016/j.fbp.2019.11.005
https://doi.org/10.1016/j.fbp.2019.11.005
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 505
Volume 11
Issue 2
Pages: 505
The study of mass transfer is essential in the food digestion process, especially when gastric acid interacts with food and nutrients dissolve in the gastric system. In this study, a computational fluid dynamics (CFD) model was built based on an in v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c3def9f24bc0e88d084b65b8f7af261
https://doi.org/10.3390/pr11020505
https://doi.org/10.3390/pr11020505
Publikováno v:
Journal of Food Engineering. 263:147-154
The microencapsulation and controlled release of pepsin have been achieved by spray drying with the original, hydrolysed and gelled whey protein isolates (WPI, HWPI, GWPI). The pepsin is in an amorphous state in the spray-dried particles. The surviva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e708ae0fb7340e21cf7d3a5dd4db6d3a
https://doi.org/10.1016/j.jfoodeng.2019.06.005
https://doi.org/10.1016/j.jfoodeng.2019.06.005
Publikováno v:
Processes; Volume 11; Issue 1; Pages: 40
The performances of four different designs for a pilot-scale spray dryer have been evaluated and compared based on experimentally measured particle residence time distributions (RTD), recovery rates and physical properties of spray-dried fresh skim m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3d6231dd5d6414877d3fca775e2794a
https://doi.org/10.3390/pr11010040
https://doi.org/10.3390/pr11010040
Autor:
Timothy A. G. Langrish, Zelin Zhou
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68b9e9505684278edd4d430c746154e8
https://doi.org/10.1111/jfpe.13936
https://doi.org/10.1111/jfpe.13936
Publikováno v:
Food Hydrocolloids. 88:13-20
The controlled release of caffeine from the casein gel tablets has been achieved over release periods lasting from a few minutes to over a few days. A novel casein gel has been acidified at pH of 1.0 as the insoluble controlled-release matrix and spr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6167e37863cce0b0017d4cbed7e4bb86
https://doi.org/10.1016/j.foodhyd.2018.09.038
https://doi.org/10.1016/j.foodhyd.2018.09.038
Publikováno v:
Journal of Food Engineering. 244:11-20
Obvious redness generation has been observed in storage and processing for spray-dried WPI-ascorbic acid powders. The lower limit of detection by human observation is 0.001 g/mL for the concentration of ascorbic acid (AA:WPI ratio of 1:100). The redn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::683d64e0edafb4cda55f5ece13281e90
https://doi.org/10.1016/j.jfoodeng.2018.09.020
https://doi.org/10.1016/j.jfoodeng.2018.09.020