Blar i Publikasjoner fra CRIStin - NTNU på tidsskrift "Food Hydrocolloids"
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Bioactively filled gelatin gels; challenges and opportunities
(Journal article; Peer reviewed, 2016)Soft, chewable gelatin matrices represent an excellent alternative to traditional oral administration forms (tablets, soft and hard capsules) for pharma- and nutraceuticals; especially for the pediatric and geriatric ... -
Calcium binding and calcium-induced gelation of normal low-methoxyl pectin modified by low molecular-weight polyuronate fraction
(Journal article, 2017)Functions of low molecular-weight polyuronate fractions in the calcium binding and calcium-induced gelation of normal low-methoxyl pectin (LMP) were investigated. The fractions from pectin with two different degrees of ... -
Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration
(Peer reviewed; Journal article, 2020)The applicability of cellulose nanofibrils (CNFs) as viscosifying agent in a starch-reduced low-fat mayonnaise and in an oil-reduced full-fat mayonnaise has been considered. For low-fat mayonnaise a 50 wt% reduction in the ... -
Physiochemical, microstructure and bioactive characterization of gels made from crayfish protein
(Journal article; Peer reviewed, 2017)Crayfish proteins are valuable active ingredients for food products, mainly due to its protein quality and antioxidant activity. A highly soluble crayfish protein concentrate (CF2L) obtained from crayfish surpluses was ... -
The use of hydrocolloids in physical modelling of complex biological matrices
(Journal article; Peer reviewed, 2017)Hydrated biological matrices are widely distributed in nature, and the understanding of the complexity and functionality of such systems has increased quite dramatically over the recent years. A picture evolves where such ...