Güncel Gönderiler: Gıda Mühendisliği
Toplam kayıt 65, listelenen: 61-65
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Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study
(ELSEVIER SCI LTD, 2017)Design and characterization of composite whey protein isolate (WPI) hydrogels are gaining interest due to their utilization as controlled delivery matrices for bioactive agents. In this study, black carrot extract (BC) ... -
High hydrostatic pressure induced changes on palm stearin emulsions
(ELSEVIER SCI LTD, 2018)Emulsions are thermodynamically unstable systems formed through blending of two immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can initiate or accelerate lipid crystallization in emulsions. ... -
NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
(ELSEVIER SCIENCE BV, 2017)Starch-water interactions during gelatinization by microwave heating was investigated by Low-field H-1 Nuclear Magnetic Resonance (LF NMR) relaxometry experiments. Effect of microwave heating time on longitudinal (T-1) and ... -
Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry
(WILEY, 2019)Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch ... -
Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions
(AMER CHEMICAL SOC, 2018)Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot (Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), ...
