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Understanding the effects of ultrasound processng on texture and rheological properties of food
The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …
increasing. Consequently, the industry is looking for novel technologies in food processing …
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
Abstract Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced
design route for oil structuring that shows promising applications in the pharmaceutical …
design route for oil structuring that shows promising applications in the pharmaceutical …
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution
This work aimed to examine the impacts of ultrasonic treatments (40 kHz) at different
intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the rheological …
intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the rheological …
[HTML][HTML] Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound
Today sonication process is used as a new green tool with unique impacts on foods
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …
Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums
This research aimed to analyze the impacts of sonication on the rheological properties and
color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG) …
color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG) …
Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics
The effect of low frequency (20 kHz) ultrasonication at varying amplitude (20%, 30%, 40%
for 30 min) on the morphological, functional, rheological, and thermal characteristics of rice …
for 30 min) on the morphological, functional, rheological, and thermal characteristics of rice …
[HTML][HTML] Influence of organic acids on the viscosity and rheological behavior of guar gum solution
The present study aims to determine the influence of four edible organic acids (ascorbic,
citric, malic, and tartaric) at two concentrations (0.5, and 1%) on the viscosity and rheological …
citric, malic, and tartaric) at two concentrations (0.5, and 1%) on the viscosity and rheological …
Investigation of guar gum and xanthan gum influence on essential thyme oil emulsion properties and encapsulation release using modeling tools
This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and
Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions …
Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions …
[HTML][HTML] Physicochemical properties, stability and texture of soybean-oil-body-substituted low-fat mayonnaise: effects of thickeners and storage temperatures
W Wang, C Hu, H Sun, J Zhao, C Xu, Y Ma, J Ma… - Foods, 2022 - mdpi.com
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat
mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great …
mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great …
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
Modifying food texture is a valuable approach to enhancing the quality of life for patients with
dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet …
dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet …