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...
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread [0.03%]
益生菌可食用膜作为开发功能性烘焙产品的新的策略：以烤面包为例
Christos Soukoulis,Lina Yonekura,Heng-Hui Gan et al.
Christos Soukoulis et al.
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium...
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety [0.03%]
基于酸敏感型低酰基和高酰基杂合格尔丹胶的自组装食品对饱腹感的影响
Jennifer F Bradbeer,Robin Hancocks,Fotios Spyropoulos et al.
Jennifer F Bradbeer et al.
This study investigated the in vitro acid-induced gelation of mixed systems of two biopolymers; low acyl and high acyl gellan gum. Rheological and texture analysis showed that these mixed gels displayed textures that lay between the materia...
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum [0.03%]
分子型和颗粒型黄原胶的感官和流变性质比较
Rachael Abson,Sanyasi R Gaddipati,Joanne Hort et al.
Rachael Abson et al.
A particulate form of xanthan gum was prepared by extrusion cooking. The temperature dependence of the viscosity of this form shows similarities to starch with an increase in viscosity to a maximum with increasing temperature as a result of...