${session.getAttribute("locale")} 5 Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers Wed 31 Jul 2019 17:08:38 AEST ]]> Effect of temperature and plasticizer molecular size on moisture diffusion of plasticized-starch biopolymer 1, D2) and interestingly, the coefficients were an order of significance apart. Peleg model was investigated for predicting the drying behaviour and it is shown that the Peleg constants k1 and k 2 increase with temperature. k2, a material structure parameter, showed variation by addition of plasticizers, indicating that plasticizers were able to modify fundamental structure; and xylitol showed greater average k2 values than glycerol. Further, k1, a moisture diffusivity parameter, was affected by temperature and Arrhenius relationship was used for activation energy values for k1 of plasticized starch. It is shown that compared to starch and water, presence of plasticizer had many order of significance higher k1 and confirm the hypothesis that plasticizers can 'lock' in water within the new structure. Xylitol showed better stability in controlling moisture diffusivities and migration fluxes as compared to glycerol. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA.]]> Wed 31 Jul 2019 16:23:13 AEST ]]> Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength Wed 27 May 2020 11:45:00 AEST ]]> Suspensions of vacuum-freeze dried starch nanoparticles : Influence of NaCl on their rheological properties 0.05) while at 20% (w/v) it significantly (p < 0.05) increased viscosity. The presence of NaCl enhanced heat stability and weakened gelling capacity of suspensions. NaCl concentration below 15% (w/v) marginally (p > 0.05) increased the storage and loss moduli of suspensions. At 20% (w/v), NaCl increased both moduli significantly (p < 0.05) within frequency range tested (0.1-10 rad/s). Creep-recovery behavior was affected by NaCl and recovery rate was the highest (98.6%) at 20% (w/v) NaCl. The Cross, Power Law and Burgers' models followed experimental shear viscosity, storage and loss moduli and creep-recovery data reasonably well ((R]]> Wed 24 Jul 2019 17:02:00 AEST ]]> Survival, fermentation activity and storage stability of spray dried Lactococcus lactis produced via different atomization regimes Wed 24 Jul 2019 16:23:36 AEST ]]> The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments Wed 24 Jul 2019 15:11:02 AEST ]]> Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films 90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface.]]> Wed 19 Jun 2019 16:03:23 AEST ]]> Effect of moisture content and heating rates on the thermal properties of rice embryos measured by differential scanning calorimetry 0.96).]]> Wed 19 Apr 2017 14:09:46 AEST ]]> Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels Wed 13 Nov 2019 15:15:52 AEDT ]]> Water activity in food processing and preservation Wed 12 Apr 2017 12:06:19 AEST ]]> The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying Wed 10 Jul 2019 12:25:59 AEST ]]> Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria Wed 08 Jan 2020 16:03:13 AEDT ]]> Denaturation and physical characteristics of spray-dried whey protein isolate powders produced in the presence and absence of Lactose, Trehalose, and Polysorbate-80 0.05). However, a significant (p<0.05) alteration of the secondary structural elements was observed. Due to spray drying of WPI without protectants, the -sheet and -turn were decreased by 4.4 and 14.5%, respectively, and the random coil increased by 20.7%. The -helix of WPI remained unaltered during the spray-drying process. The presence of Tween-80 effectively protected the -helix and -sheet but the -turn remained vulnerable and was decreased. No significant (p>0.05) change in the solubility of WPI was observed due to spray drying. Spray drying of WPI+sugar produced essentially amorphous particles. The dried powder particles were spherical with wrinkled or folded surface.]]> Wed 08 Jan 2020 16:02:49 AEDT ]]> Improving the foaming properties of soy protein isolate through partial enzymatic hydrolysis Wed 08 Jan 2020 16:02:24 AEDT ]]> Guest Editorial: Special Thematic Issue on Drying of Proteins and Enzymes Wed 08 Jan 2020 16:01:57 AEDT ]]> A Multicomponent distributed parameter model for spray drying: Model development and validation with experiments Wed 08 Jan 2020 16:01:34 AEDT ]]> Effects of emulsification of fat on the surface tension of protein solutions and surface properties of the resultant spray-dried particles Wed 08 Jan 2020 16:01:11 AEDT ]]> Drying and denaturation kinetics of whey protein isolate (WPI) during convective air drying process Wed 08 Jan 2020 16:00:46 AEDT ]]> The survival of lactococcus lactis in a convective-air-drying environment: The role of protectant solids, oxygen injury, and mechanism of protection Wed 08 Jan 2020 16:00:16 AEDT ]]> Microencapsulation of alpha-Amylase by carrying out complex coacervation and drying in a single step using a novel three-fluid nozzle spray drying Wed 08 Jan 2020 15:59:16 AEDT ]]> The effect of dryer inlet and outlet air temperatures and protectant solids on the survival of Lactococcus lactis during spray drying Wed 08 Jan 2020 15:58:47 AEDT ]]> Investigation of relationship between surface tension of feed solution containing various proteins and surface composition and morphology of powder particles Wed 08 Jan 2020 15:57:41 AEDT ]]> Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil Wed 08 Jan 2020 14:29:10 AEDT ]]> Surface modification of spray dried food and emulsion powders with surface-active proteins : A review Wed 06 Mar 2019 15:36:08 AEDT ]]> The impact of various drying kinetics models on the prediction of sample temperature-time and moisture content-time profiles during moisture removal from stratum corneum Wed 06 Mar 2019 15:27:31 AEDT ]]> Effects of drying methods on the functional properties of flaxseed gum powders Wed 01 May 2019 16:59:03 AEST ]]> The effect of food-grade low-molecular-weight surfactants and sodium caseinate on spray drying of sugar-rich foods Wed 01 May 2019 16:47:47 AEST ]]> Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions Wed 01 May 2019 12:33:36 AEST ]]> Water uptake and its impact on the texture of lentils (Lens culinaris) 0.99,]]> Wed 01 May 2019 12:31:58 AEST ]]> A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures Tue 27 Nov 2018 16:12:28 AEDT ]]> Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films 90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.]]> Tue 27 Mar 2018 15:13:00 AEDT ]]> Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying : A laboratory and pilot scale study Tue 26 Mar 2019 10:20:42 AEDT ]]> Physicochemical and functional properties of lentil protein isolates prepared by different drying methods Tue 26 Mar 2019 10:12:00 AEDT ]]> Spray drying of skim milk mixed with milk permeate : Effect on drying behavior, physicochemical properties, and storage stability of powder = 0.328 for SMP: MPP of 3: 7 and 0: 1 compared to a(w) >= 0.0.432 for SMP: MPP of 1: 0 and 3: 7). Addition of MP in SMP lowered the Tg values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical aw and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.]]> Tue 26 Feb 2019 16:17:52 AEDT ]]> Yield and characteristics of pyrolysis products obtained from Schizochytrium limacinum under different temperature regimes Tue 19 May 2020 12:27:24 AEST ]]> Preparation, characterization and functional properties of flax seed protein isolate Tue 13 Aug 2019 15:53:57 AEST ]]> Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein Tue 11 Apr 2017 10:20:54 AEST ]]> Drying and denaturation characteristics of α-LACTALBUMIN, β-lactoglobulin, and bovine serum albumin in a convective drying process 0.05) denatured in these drying conditions. The formation and strength of skin and the associated morphological features were found to be linked with the degree of denaturation of these proteins. The secondary structure of these proteins was significantly (p < 0.05) affected and altered by the drying stresses. The β-sheet and random coil contents were increased in α-lac by 6.5 and 4.0%, respectively, whereas the α-helix and β-turn contents decreased by 5.5 and 5.0%, respectively. The β-sheet and random coil contents in β-lg were increased by 7.5 and 2.0%, respectively, whereas the α-helix and β-turn contents decreased by 3.5 and 6.0%, respectively. In the case of BSA the β-sheet, α-helix, and random coil contents were found to increase, whereas the β-turn content decreased. © 2014 American Chemical Society.]]> Tue 03 Jul 2018 11:28:03 AEST ]]> Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability Tue 02 May 2017 14:30:03 AEST ]]> Optimization of production yield and functional properties of pectin extracted from sugar beet pulp Thu 25 Jul 2019 10:13:27 AEST ]]> Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology Thu 25 Jul 2019 10:06:35 AEST ]]> Complex coacervation between flaxseed protein isolate and flaxseed gum Φ1) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.]]> Thu 22 Mar 2018 10:21:35 AEDT ]]> Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment Thu 21 Nov 2019 14:48:48 AEDT ]]> Spray drying and encapsulation of omega-3 oils Thu 19 Jul 2018 11:19:33 AEST ]]> The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) Thu 16 Aug 2018 12:59:19 AEST ]]> Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) Thu 05 Dec 2019 15:23:29 AEDT ]]> Preparation and characterization of glycerol plasticized (high-amylose) starch-chitosan films Thu 05 Dec 2019 15:22:57 AEDT ]]> Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage Thu 05 Dec 2019 15:22:29 AEDT ]]> Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates Thu 05 Dec 2019 15:21:58 AEDT ]]> Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables : A review Thu 05 Dec 2019 15:11:14 AEDT ]]> Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems Thu 05 Dec 2019 11:58:36 AEDT ]]> Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples. Thu 05 Dec 2019 11:58:03 AEDT ]]> In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates Thu 05 Dec 2019 11:57:31 AEDT ]]> Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose Thu 05 Dec 2019 11:56:41 AEDT ]]> Understanding the distribution of natural wax in starch-wax films using synchrotron-based FTIR (S-FTIR) Thu 05 Dec 2019 11:33:49 AEDT ]]> The effect of partial gelatinization of corn starch on its retrogradation 0.95). © 2013 Elsevier Ltd. All rights reserved.]]> Thu 05 Dec 2019 11:33:22 AEDT ]]> Characterization of starch films containing starch nanoparticles Part 1: Physical and mechanical properties Thu 05 Dec 2019 11:32:51 AEDT ]]> Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties 0.79) and creep data (R2 > 0.96), respectively. © 2012 Elsevier Ltd. All rights reserved.]]> Thu 05 Dec 2019 11:32:24 AEDT ]]> Physicochemical and functional characteristics of lentil starch 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.]]> Thu 05 Dec 2019 11:31:57 AEDT ]]> Glass-transition behaviour of plasticized starch biopolymer system - A modified Gordon-Taylor approach Thu 02 May 2019 16:47:40 AEST ]]> Interfacial and emulsifying properties of lentil protein isolate LPI > WPI > BSA > Lys, while their surface hydrophobicity was in the following order: BSA > LPI > NaCas > WPI > Lys. The EAI of emulsions stabilised by the above proteins ranged from 90.3 to 123.3 m 2/g and it was 93.3 ± 0.2 m 2/g in LPI-stabilised emulsion. However, the stability of LPI-stabilised emulsions was slightly lower compared to that of WPI and NaCas-stabilised emulsions at the same protein concentration at pH 7.0. The ESI of LPI emulsions improved substantially with decrease in droplet size when protein concentration was increased (20-30 mg/ml). Reduction of disulphide bonds enhanced both the EAI and ESI compared to untreated samples. Heat treatment of LPI dispersions resulted in poor emulsion stability due to molecular aggregation. The stability of LPI-stabilised emulsions was found to decrease in the presence of NaCl. This study showed that LPI can be as effective emulsifiers of oil-in-water emulsions as are WPI and NaCas at ≥20 mg/ml concentrations both at low and neutral pH. The emulsifying property of LPI can be improved by reducing the intra and inter-disulphide bond by using appropriate reducing agents. © 2012 Elsevier Ltd. All rights reserved.]]> Mon 25 Mar 2019 17:16:58 AEDT ]]> The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels Mon 25 Mar 2019 14:51:26 AEDT ]]> Prediction of storage quality of fresh-cut green peppers using artificial neural network Mon 25 Mar 2019 14:35:25 AEDT ]]> Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying Mon 25 Mar 2019 12:26:18 AEDT ]]> The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanoparticles Mon 25 Mar 2019 11:52:55 AEDT ]]> Glass-transition based approach in drying of foods Mon 16 Jan 2017 21:05:16 AEDT ]]> Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates Mon 16 Jan 2017 18:29:36 AEDT ]]> The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation Mon 16 Jan 2017 18:24:03 AEDT ]]> The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit Mon 16 Jan 2017 17:37:49 AEDT ]]> Sticky and collapse temperature : Measurements, data and predictions Mon 16 Jan 2017 14:45:07 AEDT ]]> Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment Mon 16 Jan 2017 13:40:43 AEDT ]]> Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique Mon 16 Jan 2017 12:43:39 AEDT ]]> Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films Mon 16 Jan 2017 11:37:28 AEDT ]]> Effect of addition of proteins on the production of amorphous sucrose powder through spray drying Mon 10 Dec 2018 11:41:38 AEDT ]]> Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation : A review Mon 07 May 2018 13:55:35 AEST ]]> Extending shelf-life of fresh-cut green peppers using pressurized argon treatment Mon 01 Jun 2020 11:22:57 AEST ]]> Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch Mon 01 Jun 2020 11:09:10 AEST ]]> Structural behaviour in condensed bovine serum albumin systems following application of high pressure Mon 01 Jun 2020 10:58:22 AEST ]]> Optimization of twin-screw extrusion process to produce okara-maize snack foods using response surface methodology Mon 01 Apr 2019 11:38:02 AEDT ]]> Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation Mon 01 Apr 2019 11:11:33 AEDT ]]> The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods Fri 26 Jul 2019 16:47:54 AEST ]]> Application of various drying methods to produce enzymatically hydrolyzed porous starch granules Fri 26 Jul 2019 14:06:12 AEST ]]> The adsorption and release characteristics of CPFX in porous starch produced through different drying methods 0.995). © 2013 Copyright Taylor and Francis Group, LLC.]]> Fri 26 Jul 2019 14:01:05 AEST ]]> Effect of flaxseed meal on the dynamic mechanical properties of starch-based films Fri 26 Jul 2019 13:54:23 AEST ]]> Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes Fri 26 Jul 2019 13:50:02 AEST ]]> The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes Fri 26 Jul 2019 12:16:39 AEST ]]> Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage Fri 22 Mar 2019 14:25:03 AEDT ]]> Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method Fri 22 Mar 2019 14:22:33 AEDT ]]> The rheological behavior of native and high-pressure homogenized waxy maize starch pastes Fri 22 Mar 2019 14:21:15 AEDT ]]> Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying Fri 22 Mar 2019 14:20:29 AEDT ]]> The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles 0.97. © 2012 Elsevier Ltd. All rights reserved.]]> Fri 22 Mar 2019 12:31:00 AEDT ]]> Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods Fri 22 Mar 2019 11:45:14 AEDT ]]> Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking Fri 22 Mar 2019 11:41:12 AEDT ]]> Unexpected high pressure effects on the structural properties of condensed whey protein systems Fri 22 Mar 2019 11:36:16 AEDT ]]> Microencapsulation of omega-3 fatty acids : A review of microencapsulation and characterization methods Fri 08 Mar 2019 16:54:14 AEDT ]]> Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT) Fri 08 Mar 2019 14:51:54 AEDT ]]> Estimation of concentration-dependent diffusion coefficient in drying process from the space-averaged concentration versus time with experimental data Fri 08 Mar 2019 14:37:51 AEDT ]]> Understanding polymeric amylose retrogradation in presence of additives Fri 05 Apr 2019 12:51:22 AEDT ]]> Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (Solanum Tuberosum L.) Fri 05 Apr 2019 12:08:00 AEDT ]]> Effect of plasticizers on the moisture migration behavior of low-amylose starch films during drying Fri 05 Apr 2019 11:08:12 AEDT ]]>