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An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products [0.03%] 水胶体在食品基质中的应用研究进展综述——基于水果、烘焙品、肉制品和乳制品的最新见解
Masud Alam,Ishrat Majid,Sawinder Kaur et al. Masud Alam et al.
This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and hig...
How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments? [0.03%] 吞咽障碍住院患者食用厚状匀浆汁的安全性和有效性如何？
Kovan Ismael-Mohammed,Mireia Bolivar-Prados,Laura Laguna et al. Kovan Ismael-Mohammed et al.
Background: The therapeutic effect and optimal rheological properties of thick purees for hospitalized patients with oropharyngeal dysphagia (OD) have not yet been settled. ...
Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System [0.03%] 鱼明胶和茶皂素复合体系乳化性质及稳定性研究
Kaixuan Wang,Shengnan Zhan,Jianyuan Yang et al. Kaixuan Wang et al.
In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS sign...
Baran Teoman,Andrei Potanin Baran Teoman
In this work, we investigated the mouthfeel attributes of toothpaste, specifically particle perception in the mouth that is the root cause of the "grittiness" feeling. Employing panel evaluation, rheology, tribology, and surface characteriz...
Development of Meat-Based Formulations for 3D Printed Products Oriented to Dysphagia Diet [0.03%] 面向吞咽困难饮食的肉基三维打印食品配方开发研究
Aušrinė Kurapkienė,Rimantė Vinauskienė,Viktorija Eisinaitė et al. Aušrinė Kurapkienė et al.
Textural modification and nutritional customization of food is considered an effective strategy to ensure safe swallowing and prevent malnutrition in people with dysphagia, while improving quality of life and physical health. The aim of the...
Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources [0.03%] 渗透脱水对来自不同奶源的paneer的物理、机械和质地特性的影响
K Kamaleeswari,N Karpoora Sundara Pandian,B Murugan et al. K Kamaleeswari et al.
This study evaluates the effects of osmotic dehydration (OD) on the physical, mechanical, and textural properties of paneer made from buffalo, cow, and full-cream milk. Paneer slices were pre-treated at 4°C with four different concentratio...
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese [0.03%] 一种新型的用于揭示奶酪延展性的稳健方法的发展
Pietro Andrigo,Sara Spilimbergo,Belinda P C Dewi Pietro Andrigo
This study proposed a method for objectively measuring the stretchiness of cheese using a texture analyzer equipped with a double-sided fork probe. The method measures the force required to stretch melted cheese samples at a constant speed....
Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified Beverages [0.03%] 唾液流速、粒径和浓度对纤维强化饮料感官和喜好影响的效果研究
Kai Kai Ma,Nicole M Etter,John E Hayes Kai Kai Ma
Xerostomia (perceived oral dryness) is a common problem in older adults, often due to hyposalivation, which can cause difficulty in eating and swallowing, resulting in insufficient dietary fiber intake. Recent work shows salivary flow rate,...
Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture [0.03%] 蛋清很重要：研究遗传系谱和鸡蛋冷藏存储对支撑蛋白酥皮质地的浓稠蛋清流变性的影响
Beatriz Herranz,Susana Chamorro,Victor G Almendro-Vedia et al. Beatriz Herranz et al.
The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. ...
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments [0.03%] 通过原料和工艺策略调整提高干黄碱面条的质构、烹饪及香气特性
Cong Xiang,Qian Zhang,Yaojia Li et al. Cong Xiang et al.
To address the issue of soup turbidity in yellow alkaline dried noodles after cooking, this study examined the mechanisms of quality formation and control strategies from two perspectives: materials (flour, salt, and alkali) and processes (...