Dietary fiber from underutilized plant resources—A positive approach for valorization of fruit and vegetable wastes
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes,
which opens up an important research area aimed towards minimizing and managing them …
which opens up an important research area aimed towards minimizing and managing them …
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
Y Zhou, S Dhital, C Zhao, F Ye, J Chen, G Zhao - Food Hydrocolloids, 2021 - Elsevier
Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality
of gluten. The effect is more pronounced while preparing fiber-enriched cereal products …
of gluten. The effect is more pronounced while preparing fiber-enriched cereal products …
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
Freeze-thaw (FT) stability of frozen foods has been a hot topic and focus in recent years. The
FT cycles caused by the fluctuations of temperature during storage and transportation have …
FT cycles caused by the fluctuations of temperature during storage and transportation have …
[HTML][HTML] Impact of combined ultrasound-microwave treatment on structural and functional properties of golden threadfin bream (Nemipterus virgatus) myofibrillar …
Z Li, J Wang, B Zheng, Z Guo - Ultrasonics sonochemistry, 2020 - Elsevier
The effects of microwave, ultrasound and combined ultrasound-microwave (UM) treatment
with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) …
with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) …
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
M Fan, T Hu, S Zhao, S **ong, J **e, Q Huang - Food Chemistry, 2017 - Elsevier
The changes in fish myofibrillar protein/cassava starch composites in the starch fraction
range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms …
range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms …
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins–A study on gluten dough with application of FT-Raman spectroscopy, TGA …
A Nawrocka, M Szymańska-Chargot, A Miś… - Food …, 2017 - Elsevier
The effect of four dietary fibre polysaccharides (microcrystalline cellulose (MCC), inulin (IN),
apple pectin (AP) and citrus pectin (CP)) on structure and thermal properties of gluten …
apple pectin (AP) and citrus pectin (CP)) on structure and thermal properties of gluten …
Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and …
Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
A Nawrocka, M Szymańska-Chargot, A Miś… - Food Chemistry, 2017 - Elsevier
FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used
to study changes in structure of gluten proteins and their thermal properties influenced by …
to study changes in structure of gluten proteins and their thermal properties influenced by …
Effect of the controlled high-intensity ultrasound on improving functionality and structural changes of egg white proteins
AB Stefanović, JR Jovanović, MB Dojčinović… - Food and Bioprocess …, 2017 - Springer
The objective of this research was to investigate the impact of high-intensity ultrasound (HIU)
generated by a probe-type sonicator (frequency 20±0.2 kHz and an amplitude of 40%) for 2 …
generated by a probe-type sonicator (frequency 20±0.2 kHz and an amplitude of 40%) for 2 …
Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods
K Kłosok, R Welc, E Fornal, A Nawrocka - Molecules, 2021 - mdpi.com
This review presents applications of spectroscopic methods, infrared and Raman
spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins …
spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins …