Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol [0.03%]
植物糖原改善白藜芦醇溶解度及体外渗透性能的研究
Jingfan Chen,Yuan Yao
Jingfan Chen
This study investigated the capability of phytoglycogen (PG) to improve the water-soluble amount and bioavailability of resveratrol (RES). RES and PG were incorporated through co-solvent mixing and spray-drying to form PG-RES solid dispersi...
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters [0.03%]
聚甘油脂肪酸酯稳定纳米乳液中乳化剂结构及浓度对姜黄素生物可及性和脂解动力学的影响
Shangwei Zhang,Xiaofei Xu,Jiguo Yang et al.
Shangwei Zhang et al.
Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-b...
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity [0.03%]
下颌黏液对酸性饮料香气释放的影响及香味化合物对其大分子结构影响的新见解
Vlad Dinu,Richard B Gillis,Thomas MacCalman et al.
Vlad Dinu et al.
Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In th...
Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems [0.03%]
山梨醇和蔗糖在冷冻干燥凝胶系统中与结香胶的相互作用
Mattia Cassanelli,Ian Norton,Tom Mills
Mattia Cassanelli
The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the m...
Sonia Holland,Chris Tuck,Tim Foster
Sonia Holland
Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling - thus the term 'fluid ge...
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels [0.03%]
凝胶微观结构对蛋白质凝胶模拟胃消化的影响
Mauricio Opazo-Navarrete,Marte D Altenburg,Remko M Boom et al.
Mauricio Opazo-Navarrete et al.
The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, alb...
F M Kpodo,J K Agbenorhevi,K Alba et al.
F M Kpodo et al.
The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (p...
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH [0.03%]
不同提取pH值下热处理藜蛋白分离物的变性及体外模拟胃消化研究
Geraldine Avila Ruiz,Mauricio Opazo-Navarrete,Marlon Meurs et al.
Geraldine Avila Ruiz et al.
The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11)...
Evaluation of Structure and Assembly of Xyloglucan from Tamarind Seed (Tamarindus indica L.) with Atomic Force Microscopy [0.03%]
原子力显微镜评估印度扁桃仁种子半乳甘露聚糖的结构和组装过程
Arkadiusz Kozioł,Justyna Cybulska,Piotr M Pieczywek et al.
Arkadiusz Kozioł et al.
The role of xyloglucan (XG) in the cell wall of plants and its technological usability depends on several factors, pertaining to molecular structure. Therefore, the goal of this study was to evaluate the nano-structure and self-assembly of ...
Marta Tomczyńska-Mleko,Konrad Terpiłowski,Stanisław Mleko et al.
Marta Tomczyńska-Mleko et al.
Aerated whey protein gels were formed using calcium chloride, magnesium chloride or iron (II) chloride induced gelation of pre-denatured protein dispersions. The structure of the obtained gel surface depends on the type and concentration of...