Search Results

Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant‐based stabilizer in set yoghurt production?

• Authors : Wijekoon, Wimukthika¹ (AUTHOR); Kumarasinghe, Udayagee² (AUTHOR); Alahakoon, Amali² (AUTHOR)

Subjects: *YOGURT; *FOOD emulsifiers; *FOOD preservation

• Source: Food Science & Nutrition. Mar2024, Vol. 12 Issue 3, p2195-2201. 7p.

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Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort.

• Authors : Sellem, Laury^1,2 (AUTHOR); Srour, Bernard^1,2 (AUTHOR) ; Javaux, Guillaume¹ (AUTHOR)

• Source: PLoS Medicine. 2/13/2024, Vol. 21 Issue 2, p1-22. 22p.

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A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions.

• Authors : Tang, Yan Ran¹ (AUTHOR) ; Ghosh, Supratim¹ (AUTHOR)

Subjects: *FOOD emulsifiers; *CANOLA; *FOOD emulsions

• Source: Molecules. Dec2023, Vol. 28 Issue 24, p8086. 16p.

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Carob (Ceratonia siliqua L.) Seed Constituents: A Comprehensive Review of Composition, Chemical Profile, and Diverse Applications.

• Authors : Laaraj, Salah^1,2 (AUTHOR); Salmaoui, Souad² (AUTHOR); Addi, Mohamed³ (AUTHOR)

Subjects: *CAROB; *LOCUST bean gum; *GUAR gum

• Source: Journal of Food Quality. 11/21/2023, p1-14. 14p.

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Carboxymethyl Cellulose as a Food Emulsifier: Are Its Days Numbered?

• Authors : Costa, Eduardo M.¹ (AUTHOR) ; Silva, Sara¹ (AUTHOR); Pereira, Carla F.¹ (AUTHOR)

Subjects: *CARBOXYMETHYLCELLULOSE; *FOOD emulsifiers; *GASTROINTESTINAL system

• Source: Polymers (20734360). May2023, Vol. 15 Issue 10, p2408. 15p.

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Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection.

• Authors : Schuster, Katharina¹ (AUTHOR); Blankart, Max² (AUTHOR); Wagner, Melanie¹ (AUTHOR)

Subjects: *FOOD emulsifiers; *LACTIC acid; *STANDARD deviations

• Source: European Food Research & Technology. Apr2023, Vol. 249 Issue 4, p993-1006. 14p.

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ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ.

• Authors : Yılmaz, Hilal¹

Subjects: *PLANT proteins; *FOOD emulsifiers; *EMULSIONS

• Source: GIDA: The Journal of Food. 2023, Vol. 48 Issue 2, p435-444. 10p.

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A new food stabilizer in technological properties of low-fat processed cheese.

• Authors : Anjo, Fernando Antônio¹ (AUTHOR); Saraiva, Bianka Rocha¹ (AUTHOR); da Silva, Jessica Bassi² (AUTHOR)

Subjects: *FOOD emulsifiers; *CHEESE; *MOLECULAR interactions

• Source: European Food Research & Technology. Mar2023, Vol. 249 Issue 3, p597-606. 10p.

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The Effect of Dietary Phospholipids on the Ultrastructure and Function of Intestinal Epithelial Cells.

• Authors : Saydakova, Snezhanna¹ (AUTHOR); Morozova, Ksenia^2,3 (AUTHOR); Snytnikova, Olga⁴ (AUTHOR)

Subjects: *EPITHELIAL cells; *RESPIRATION; *PHOSPHOLIPIDS

• Source: International Journal of Molecular Sciences. Jan2023, Vol. 24 Issue 2, p1788. 15p.

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Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline.

• Authors : Liu, Lu¹ (AUTHOR); Zhang, Jijun^2,3 (AUTHOR); Wang, Pengjie¹ (AUTHOR)

Subjects: *FOOD emulsifiers; *STABILIZING agents; *TERTIARY structure

• Source: Molecules. Jan2023, Vol. 28 Issue 2, p665. 16p.

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