A Patrick Gunning,Victor J Morris
A Patrick Gunning
This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is p...
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor [0.03%]
小麦脂质组成对面团汁液界面及发泡性能的影响研究
Louise J Salt,Irene González-Thuillier,Gemma Chope et al.
Louise J Salt et al.
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentri...
Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate [0.03%]
乳酸菌rhamnosus gg掺入可食用薄膜中的稳定性：阴离子生物聚合物和乳清蛋白浓缩物的影响
Christos Soukoulis,Solmaz Behboudi-Jobbehdar,William Macnaughtan et al.
Christos Soukoulis et al.
The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, cho...
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness [0.03%]
优化十八碳酰亚硝基琥珀酸淀粉稳定W1/O/W2乳状液以口服去稳态化包封盐并增强咸味感
Natalie Chiu,Amparo Tarrega,Christopher Parmenter et al.
Natalie Chiu et al.
Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were mo...
Susanne Wollgarten,Ceren Yuce,Erin Koos et al.
Susanne Wollgarten et al.
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films [0.03%]
乳酸菌在基于淀粉-蛋白质的可食用膜中的组成和理化因素对其存活率的影响研究
Christos Soukoulis,Poonam Singh,William Macnaughtan et al.
Christos Soukoulis et al.
Probiotic incorporation in edible films and coatings has been shown recently to be an efficient strategy for the delivery of probiotics in foods. In the present work, the impact of the compositional, physicochemical and structural propertie...
Alan R Mackie,Adam Macierzanka,Kristi Aarak et al.
Alan R Mackie et al.
In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability ...
Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity [0.03%]
海藻酸的生物活性及其对胰脂酶抑制的影响作为潜在的肥胖治疗方法
David Houghton,Matthew D Wilcox,Peter I Chater et al.
David Houghton et al.
Alginates are classed as a dietary fibre and have been shown to inhibit digestive enzymes in vitro, and therefore could be used as an obesity treatment. The current study aims to assess whether alginate in a bread vehicle maintains its inhi...
Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release [0.03%]
基于水胶体的营养补充剂输送系统：反离子对包封和释放的影响
Patrick J Polowsky,Srinivas Janaswamy
Patrick J Polowsky
Nutraceuticals provide health benefits, especially for the prevention and treatment of chronic diseases such as diabetes, obesity, cardiovascular disease and cancer. Their incorporation in food supplements, functional foods and medicinal fo...
Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva [0.03%]
吐温80对唾液、黄原胶和羧甲基纤维素钠溶液流变行为的影响及其机理研究
Hyejung Choi,John R Mitchell,Sanyasi R Gaddipati et al.
Hyejung Choi et al.
The objective of the work reported in this paper is to determine if saliva addition has an effect on the rheology of xanthan gum solutions. The reasons for the interest was that it has been previously reported that flavour release from high...