An experimentally based thermo-kinetic model of starch granule swelling is coupled with a fluid flow / heat transfer numerical model, allowing a tool for studying the evolution of a starch suspension in laminar flow inside a tubular heat exchanger. Both granule swelling and suspension viscosity are...
Cossu A, Wang MS, Chaudhari A, Nitin N (2015) Antifungal activity against Candida albicans of starch pickering emulsion with thymol or amphotericin B in suspension and calcium alginate films. Int J Pharm 493(1–2):233–242 Article CAS PubMed Google Scholar Low LE, Tan LT-H, Goh B-H,...
These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, ...
However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome the... Y Haraguchi,Y Imada,SI Sawamura - 《Nippon Shokuhin Kogyo Gakkaishi》 被引量: 14发表: 2003年 METHOD FOR PRODUCING PROCESSED ...
The method has been used to print potato starch gel figures at different temperatures and the samples presented optimal printability at the concentration of 15–25% starch suspension at 70 °C [28]. The extrusion process has many factors that influence the quality of the final product and has ...
Overall, 3D food printing can be an alternative approach to preparing porous beads for the delivery of bioactive compounds with high precision. Keywords: 3D food printing; starch; beads; rheology; porous structure; textural properties Graphical Abstract...
94.Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests 机译:通过振荡和蠕变及恢复测试研究短面团饼干中的抗淀粉功能 作者:Laura Laguna;María J. Hernández;Ana Salvador;Teresa Sanz 期刊名称:《Food and bioprocess technology》 | 2013年第5期 关键...
A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications Chuanjie Chen, Guantian Li, Fan Zhu Article 106899 select article Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids ...
WarrenF.MooreJ.BaierS.GidleyStokesingentaconnectFood & FunctionBoehm MW, Warren FJ, Moore JE, et al. (2014) Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food. Food Funct 5, 2775-2782....
starch granule swellingheat exchangerresidence time distributionAn experimentally based thermo-kinetic model of starch granule swelling is coupled with a fluid flow /heat transfer numerical model, allowing a tool for studying the evolution of a starch suspension in laminarflow inside a tubular heat ...