Food Hydrocolloids, Год журнала: 2024, Номер 156, С. 110291 - 110291
Опубликована: Июнь 12, 2024
Язык: Английский
Food Hydrocolloids, Год журнала: 2024, Номер 156, С. 110291 - 110291
Опубликована: Июнь 12, 2024
Язык: Английский
Carbohydrate Polymers, Год журнала: 2024, Номер 347, С. 122759 - 122759
Опубликована: Сен. 19, 2024
Язык: Английский
Процитировано
9International Journal of Biological Macromolecules, Год журнала: 2024, Номер 281, С. 136562 - 136562
Опубликована: Окт. 16, 2024
Язык: Английский
Процитировано
9Case Studies in Construction Materials, Год журнала: 2024, Номер 21, С. e03523 - e03523
Опубликована: Июль 13, 2024
Язык: Английский
Процитировано
7Food Chemistry X, Год журнала: 2024, Номер 23, С. 101562 - 101562
Опубликована: Июнь 18, 2024
The prevalence of gel foods in the food industry has grown significantly due to their high water content, low calorie and ability enhance satiety. This review focuses on jelly powder, earliest form current industry. Jelly is gel-food, dating back Northern Song dynasty China, it relies gelatinizing aging starch a gel. With development technology, gradually evolved rely additives. divided into non-starch according different formation. status two kinds also summarized. Additionally, research these materials summarized broaden understanding offer valuable insights for future this field.
Язык: Английский
Процитировано
3Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 361 - 390
Опубликована: Янв. 1, 2025
Процитировано
0Carbohydrate Polymers, Год журнала: 2025, Номер unknown, С. 123579 - 123579
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Process Biochemistry, Год журнала: 2025, Номер unknown
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 24(1)
Опубликована: Дек. 14, 2024
Recent advancements in plant-based egg analogs (PBEAs) and egg-mimicking products (PEMP) are driven by growing consumer demand the need for alternatives to animal-derived products. This movement is being encouraged several factors, including a drive toward specifically sustainability, increased allergenicity, preferences flexitarian diets. We comprehensively overviewed current research on formulation characterization of PBEAs PEMP that vital diverse food applications. also highlighted techno-functional features these ingredients their impact PBEA PEMP-based formulas evaluated up-to-date outcomes display availability economically viable substitutes. However, efficiently mimic sensorial textural eggs, further innovation intensive work still needed. For instance, challenges persist achieving desired quality attributes, controlling costs, scaling-up production, which limit broader market adoption PEMP. Addressing obstacles through persistent development can improve functionality acceptance industry, aligning with evolving protein alternative options.
Язык: Английский
Процитировано
3BIO Web of Conferences, Год журнала: 2024, Номер 121, С. 01005 - 01005
Опубликована: Янв. 1, 2024
The production of xanthan gum using Xanthomonas campestris B6720 was investigated. fermentation process, encompassing substrate consumption, bacteria growth, yield, explored and compared the produced with a commercially FTIR. study also application in fermented soymilk. Investigating addition to soymilk aims assess its impact on sensory attributes, microbial stability, overall stability product during storage. About 8.837 ±0.199 g/L obtained 7.093 ±0.267 reducing sugars residuals at end period. FTIR results revealed similarities between commercial gum. inclusion 0.020% could have positive effect physicochemical storage hence increasing consumer acceptability. findings from this research hold promise for optimizing X. offer insights into potential enhancing attributes This significant implications food industry, providing valuable avenue utilization as functional ingredient dairy alternative products.
Язык: Английский
Процитировано
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