145 related articles for article (PubMed ID: 38315314)
1. Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.
Wang Q; Ouyang J; Wang L; Wu Y; Xu C
Plant Foods Hum Nutr; 2024 Mar; 79(1):189-193. PubMed ID: 38315314
[TBL] [Abstract][Full Text] [Related]
2. Effect of NaCl on physicochemical properties of xanthan gum - Water chestnut starch complexes.
Lutfi Z; Alam F; Nawab A; Haq A; Hasnain A
Int J Biol Macromol; 2019 Jun; 131():557-563. PubMed ID: 30880058
[TBL] [Abstract][Full Text] [Related]
3. Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch.
Lutfi Z; Nawab A; Alam F; Hasnain A; Haider SZ
Int J Biol Macromol; 2017 Oct; 103():220-225. PubMed ID: 28506726
[TBL] [Abstract][Full Text] [Related]
4. Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.
Yang Z; Wu Y; Ouyang J
Plant Foods Hum Nutr; 2023 Mar; 78(1):166-172. PubMed ID: 36469235
[TBL] [Abstract][Full Text] [Related]
5. Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.
Shiroodi SG; Rasco BA; Lo YM
J Food Sci; 2015 Jul; 80(7):E1498-505. PubMed ID: 26012512
[TBL] [Abstract][Full Text] [Related]
6. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
Chityala PK; Khouryieh H; Williams K; Conte E
Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
[TBL] [Abstract][Full Text] [Related]
7. Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch.
Liu J; Liu Q; Yang Y; Zhao S; Jin Z; Zhu K; Xu L; Jiao A
Int J Biol Macromol; 2021 Dec; 193(Pt B):1744-1751. PubMed ID: 34748784
[TBL] [Abstract][Full Text] [Related]
8. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
[TBL] [Abstract][Full Text] [Related]
9. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
Khouryieh H; Puli G; Williams K; Aramouni F
Food Chem; 2015 Jan; 167():340-8. PubMed ID: 25148996
[TBL] [Abstract][Full Text] [Related]
10. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate.
Liu X; Zhao X; Ma C; Wu M; Fan Q; Fu Y; Zhang G; Bian X; Zhang N
Foods; 2024 Mar; 13(5):. PubMed ID: 38472878
[TBL] [Abstract][Full Text] [Related]
11. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH.
Owens C; Griffin K; Khouryieh H; Williams K
Food Chem; 2018 Jan; 239():314-322. PubMed ID: 28873574
[TBL] [Abstract][Full Text] [Related]
12. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
Nawab A; Alam F; Haq MA; Hasnain A
Int J Biol Macromol; 2016 Dec; 93(Pt A):630-635. PubMed ID: 27608547
[TBL] [Abstract][Full Text] [Related]
13. Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel.
Han ZT; Long WM; Zhang TH; Dong ZY; Yan JX
Int J Biol Macromol; 2022 Dec; 222(Pt B):2709-2718. PubMed ID: 36228809
[TBL] [Abstract][Full Text] [Related]
14. Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin.
Pu C; Luo Y; Sun Y; Zhang J; Cui H; Li M; Sun Q; Tang W
Int J Biol Macromol; 2024 Mar; 262(Pt 2):130036. PubMed ID: 38354924
[TBL] [Abstract][Full Text] [Related]
15. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.
Zhang S; Zhang Z; Vardhanabhuti B
Food Funct; 2014 Aug; 5(8):1829-38. PubMed ID: 24920131
[TBL] [Abstract][Full Text] [Related]
16. Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives.
Chhabra N; Kaur A; Kaur A
J Food Sci Technol; 2018 Oct; 55(10):4111-4118. PubMed ID: 30228409
[TBL] [Abstract][Full Text] [Related]
17. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility.
Zhang C; Zhang LZ; Wan KX; Wu CY; Wang ZJ; Wang SY; Liu QQ; Qian JY
Int J Biol Macromol; 2023 Jun; 241():124646. PubMed ID: 37119897
[TBL] [Abstract][Full Text] [Related]
18. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
da Silva Costa RA; Bonomo RCF; Rodrigues LB; Santos LS; Veloso CM
J Sci Food Agric; 2020 May; 100(7):3204-3211. PubMed ID: 32105338
[TBL] [Abstract][Full Text] [Related]
19. Impact of supplement of Qingke flours on physiochemical properties, sensory and
Lin S; Huang B; Liu S; Liu Y; Zhang Q; Qin W
Food Chem X; 2023 Oct; 19():100855. PubMed ID: 37780254
[TBL] [Abstract][Full Text] [Related]
20. Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing.
Zhang Y; Li G; Wu Y; Yang Z; Ouyang J
Food Chem; 2019 Oct; 294():378-383. PubMed ID: 31126477
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]