Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour

Authors: YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He

Source: Shipin Kexue, Vol 45, Iss 23, Pp 54-61 (2024)

Subject Terms: dynamic high pressure microfluidization, whole soybean flour gel, fermented soybean whey, encapsulation treatment, dynamic rheology, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-007.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/a1fc69b44e02415bad604c7537d9ba7b

Effect of Northwest Fermentation Agents on the Quality of Mung Bean Bread by Fermenting Mung Bean Powder

Authors: Weichao GUAN, Weijia ZHANG, Lijun DONG, Man LI, Xiling ZHANG, Chenqi GU, Xiufa HU, Xiaoming WANG, Xiaoliang HAO, Chanmin ZHENG, Yuguang ZHANG, Qingyu YANG

Source: Shipin gongye ke-ji, Vol 45, Iss 22, Pp 141-149 (2024)

Subject Terms: mung bean, sourdough, dynamic rheology, protein secondary structure, oxidation resistance, bread, quality, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/75da004a33524687be321f87dcac4e75

Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties

Authors: Zhang, Chang ^{a, 1}, Chen, Lei ^{a, b, 1}, Teng, Hui ^{a, ⁎}

Source: In Food Chemistry 30 March 2024 437 Part 2

Influences of Xanthan Gum and Guar Gum on Gelation Properties of Chicken Blood

Authors: Huilin ZHANG, Jie LIN, Hua ZHENG, Shaozong WU, Wenbo LIU, Jiawei HU, Zeqi LIU, Yin HUANG

Source: Shipin gongye ke-ji, Vol 44, Iss 18, Pp 106-114 (2023)

Subject Terms: chicken blood, xanthan gum, guar gum, gelling properties, dynamic rheology, intermolecular force, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/fda0c50698e7488283abcb9d096fb679

Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties

Authors: Wenliang Wang, Shuang Yang, Lihong Wang, Furong Hou, Shasha Song, Yansheng Wang, Zhiqing Gong, Fengjuan Jia

Source: Foods, Vol 13, Iss 17, p 2764 (2024)

Subject Terms: soluble dietary fiber, micro-fermented dried noodles, farinograph properties, dynamic rheology properties, nutrition, flavor, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/17/2764; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/1322ea95d92641a290fc2d54a2282b56

Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts

Authors: Arash Koocheki, Mohammad Ali Hesarinejad, M. R. Mozafari

Source: Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-14 (2022)

Subject Terms: Dynamic rheology, Intrinsic viscosity, Hydrocolloid, Salt, Agriculture

File Description: electronic resource

Relation: https://doaj.org/toc/2196-5641

Access URL: https://doaj.org/article/b18c7ab7c51244f7b770c5f3f3f998df

Study on the Construction and Gel Properties of Plant Simulated Egg Liquid System

Authors: Wei NIU, Jiao YU, Changhu XUE, Yong XUE

Source: Shipin gongye ke-ji, Vol 43, Iss 11, Pp 65-73 (2022)

Subject Terms: simulated egg liquid, mung bean proteins, κ-carrageenan, high acyl gellan gum, gel properties, dynamic rheology, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/51c3a0513991448ea34d1e72d53e64b6

Gelled Liquid Crystal Nanocarriers for Improved Antioxidant Activity of Resveratrol

Authors: Antonia Mancuso, Martine Tarsitano, Rosy Cavaliere, Massimo Fresta, Maria Chiara Cristiano, Donatella Paolino

Source: Gels, Vol 9, Iss 11, p 872 (2023)

Subject Terms: resveratrol, liquid crystals nanocarriers, skin application, antioxidant activity, microrheology, dynamic rheology, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65

File Description: electronic resource

Relation: https://www.mdpi.com/2310-2861/9/11/872; https://doaj.org/toc/2310-2861

Access URL: https://doaj.org/article/484bcb87ee694023bd14508d4a5b75ca

Assessing the Features of Tomato Pomace Powder in Suspensions

Authors: Victoria Begliţa, Mădălina Ungureanu-Iuga, Silvia Mironeasa

Source: Applied Sciences, Vol 13, Iss 4, p 2235 (2023)

Subject Terms: by-product valorization, tomato pomace, physico-chemical characteristics, tomato pomace suspensions, functional properties, dynamic rheology, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/13/4/2235; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/67a2b34022514e44ac07f2e87f5adedc

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate

Authors: Zhong-Wei Wu, Xiao-Li Zou, Peng-Lei Yao, Zhuang-Li Kang, Han-Jun Ma

Source: Molecules, Vol 27, Iss 24, p 8853 (2022)

Subject Terms: sodium bicarbonate, myofibrillar protein, texture, dynamic rheology, low-field nuclear magnetic resonance, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/27/24/8853; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/b5df9750085c45fcadf16678cf6ddd45

Rheological, structural and thermal characteristics of protein isolates obtained from album (Chenopodium album) and quinoa (Chenopodium quinoa) seeds

Authors: Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh

Source: Food Hydrocolloids for Health, Vol 1, Iss , Pp 100019- (2021)

Subject Terms: Protein isolate, Dynamic rheology, Thermal properties, Secondary structure, XRD, FTIR, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S266702592100011X; https://doaj.org/toc/2667-0259

Access URL: https://doaj.org/article/422aec2aeb6347849d43dcc1966ca1c6

A new insight into the effect of starch nanocrystals in the retrogradation properties of starch

Authors: Johnsy George, Sruthy G. Nair, R. Kumar, A.D. Semwal, Cherakkathodi Sudheesh, Aaliya Basheer, Kappat Valiyapeediyekkal Sunooj

Source: Food Hydrocolloids for Health, Vol 1, Iss , Pp 100009- (2021)

Subject Terms: Nanocrystals, Morphology, Crystalline property, Starch-nanocrystal mixture, Dynamic rheology, Retrogradation, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2667025921000029; https://doaj.org/toc/2667-0259

Access URL: https://doaj.org/article/4a840d0ba84a463aa3d23fdf75b66779

CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS

Authors: Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia

Source: Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)

Subject Terms: millets, dough rheology, water absorption, dough stability, dynamic rheology, Agriculture, Technology

File Description: electronic resource

Relation: https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894; https://doaj.org/toc/2073-8684; https://doaj.org/toc/2409-7004

Access URL: https://doaj.org/article/e0020e25c9eb48a8adba43e2a6192e11

Investigating a Stirred Bioreactor: Impact of Evolving Fermentation Broth Pseudoplastic Rheology on Mixing Mechanisms

Authors: M. Constanza Sadino-Riquelme, José Rivas, David Jeison, Andrés Donoso-Bravo, Robert E. Hayes

Source: Fermentation, Vol 8, Iss 3, p 102 (2022)

Subject Terms: non-Newtonian fluid, dynamic rheology, mixing mechanisms, fluid dynamics, vortical structures, computational fluid dynamics, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/8/3/102; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/1fa5b137f5914b7495e48a4476ca73f6

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

Authors: Francesca Froiio, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone, Donatella Paolino

Source: Applied Sciences, Vol 10, Iss 19, p 6963 (2020)

Subject Terms: carob seed flour, gluten-free flour, milk fermentation, passive microrheology, dynamic rheology, functional food, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/10/19/6963; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/a44204ef0ae44f4ba4c582965873f968

Rheology of Polyacrylonitrile/Lignin Blends in Ionic Liquids under Melt Spinning Conditions

Authors: Jinxue Jiang, Keerthi Srinivas, Alper Kiziltas, Andrew Geda, Birgitte K. Ahring

Source: Molecules, Vol 24, Iss 14, p 2650 (2019)

Subject Terms: biorefinery lignin, carbon fiber, dynamic rheology, ionic liquid, polyacrylonitrile, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/24/14/2650; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/32d3f790c34c4aa09d2388a1cefb9fbe

Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree

Authors: Hosahalli S. Ramaswamy, Anuradha Gundurao

Source: Foods, Vol 8, Iss 1, p 39 (2019)

Subject Terms: mango puree, whey protein, high pressure, dynamic rheology, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/8/1/39; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/4d7d3123f2664a9eaeb3ed16742198ef

Dynamic Rheological Properties of Concentrated Chitosan Soltions

Authors: Martínez-Ruvalcaba A., Chornet E., Rodrigue D.

Source: Applied Rheology, Vol 14, Iss 3, Pp 140-147 (2004)

Subject Terms: chitosan, cox-merz and laun rules, dynamic rheology, maxwell model, Materials of engineering and construction. Mechanics of materials, TA401-492

File Description: electronic resource

Relation: https://doaj.org/toc/1617-8106

Access URL: https://doaj.org/article/034a67a66442451cafa06f01a25a9ef2

Dynamic Viscoelastic Properties of Organic / Inorganic Fibres Reinforced lldpe Composites in Molten State

Authors: Kitano Takeschi, Hashmi S.A.R., Chand Navin

Source: Applied Rheology, Vol 11, Iss 5, Pp 258-263 (2001)

Subject Terms: kevlar fibre, glass fibre, lldpe, dynamic rheology, hybrid composites, orientation, Materials of engineering and construction. Mechanics of materials, TA401-492

File Description: electronic resource

Relation: https://doaj.org/toc/1617-8106

Access URL: https://doaj.org/article/c2f991ef037e47ec88b88b488d3e8670

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