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The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule
microcapsule wall materials rheological properties morphology particle size spray-drying
2014/2/27
The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelati...
Relationship between Rheology, Particle Size and Texture of Mayonnaise
mayonnaise rheology texture
2009/5/20
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
Signal Recognition Particle 54 kD Protein（SRP54）from the Marine Sponge Geodia cydonium
Porifera Metazoa molecular evolution
2009/3/20
In the systematic search for phylogenetically conserved proteins in the simplest and most ancient extant metazoan phylum - Porifera, we have identified and analyzed a cDNA encoding the signal recognit...
Effect of Cellulases, Solvent Type and Particle Size Distribution on the Extraction of Chlorogenic Acid and Other Phenols from Spent Coffee Grounds
Chlorogenic Acid Other Phenols
2008/11/26
Spent coffee grounds, wastes resulting from the industrial preparation of instant coffee, were subjected to solid-liquid extractions to study the influence of some critical variables on the phenol con...
Dietary Fiber Quantity and Particle Morphology of An (Bean Paste) Prepared from Starchy Pulses
dietary fiber Adzuki bean kidney bean an (bean paste) intact particlesdietary fiber Adzuki bean kidney bean an (bean paste) intact particles
2008/4/20
The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney ...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...