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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
(2019-01-01)
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout ...
O/W emulsions stabilized by interactions between proteins and polysaccharides
(2018-01-01)
Amphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be ...
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
(2021-10-01)
A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in ...
STRUCTURAL DETERMINATION AND CHEMICAL MODIFICATIONS OF THE POLYSACCHARIDE FROM SEEDS OF Prosopis chilensis Mol. (Stuntz)
(Sociedad Chilena de Química, 2006)
Overview of anticoagulant activity of sulfated polysaccharides from seaweeds in relation to their structures, focusing on those of green seaweeds
(Bentham Science Publishers, 2010-05)
The anticoagulant behavior of sulfated polysaccharides from seaweeds is reviewed based on their chemical structures. Analysis of the literature suggested that the driving force for the formation of the sulfated polysaccharide/ ...
The chemical composition of 'canjica', a polymeric material found in Brazilian cane sugar industry
(Kluwer Academic PublDordrechtHolanda, 2003)
Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
(Science PostPrint, 2014-04)
One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used ...
Structure of highly substituted agarans from the red seaweedsLaurencia obtusa and Laurencia filiformis
(Carbohydrate Polymers, 2015)