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RISAntigenicity and functional properties of خ² lactoglobulin conjugated with fructo oligosaccharides in relation to conformational changes
Functional properties of Balangu seed gum over multiple freeze–thaw cycles
In this study, the effect of freeze/thaw cycles (FTCs), up to 3 cycles, two freezing temperatures (-18 and -30 ºC) and different gum concentrations on some functional properties of Balangu seed gum (BSG), including the time...
Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study
Foods are generally subjected to thermal treatments during processing operations, which affect on the functional properties of hydrocolloid solutions. In this paper, the effect of different thermal conditions (60ºC-30min, 80ºC-23min, 100ºC-18min...
pH treatment as an effective tool to select the functional and structural properties of yak milk caseins
Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates
Morphological, physicochemical, and viscoelastic properties of sonicated corn starch
In the present work, different parameters of ultrasound treatment were studied for physical modification of corn starch. The results revealed that the influence of sonication strongly depends on temperature (25-65 °C) and ...
Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties
Cress seed gum (CSG) was fractionated using stepwise extraction with water, yielding three fractions (F1, F2, F3) whose average molecular weights ranged from 863 to 1080 kDa. The chemical composition (monosaccharide, ash, ...
Comparing the effects of sucrose and glucose on functional propertiesof pregelatinized maize starch
Pregelatinized (PG) starches are extensively used in food products which are processed at low temper-ature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can beinfluenced by other constituents used...
Effect of sieve size on chemical composition and functional properties of canola meal (Brasscia napus) protein fractions as fishmeal replacement
Canola meal (CM) use in animal nutrition is limited due to the inclusion of various antinutritional factors (ANF). This study aimed to evaluate the effect of sieving on nutrient and ANF contents of CM. Five sieves with ...
Application and Functions of Stabilizers in Ice cream
Ice cream as a complex food consists of small air cells dispersed in a partially frozen continuous aqueous phase. Its desired quality is achieved by both proper processing and formulation. Stabilizers are substances that, ...