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Skip to Search Results- 4Rheology
- 2Starch nanoparticles
- 1Acid hydrolysis
- 1Alkaline Isolated Poultry Proteins
- 1Characterisation
- 1Chicken dark meat
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Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts
DownloadSpring 2013
Greek yogurt (GY) is known as strained or concentrated form with total solids (TS) of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by “draining off” whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were...
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Modification of pulse starch properties by nanoparticulation and phosphorylation techniques
DownloadFall 2021
The global demand for plant-based protein is fast growing. This has resulted in significant expansion of pulse grain fractionation and value-added processing operations that primarily focus on protein refining. Pulse starches, as the major by-product of those operations, remain underutilized...
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Spring 2010
Chicken dark meat has been considered as a major underutilized commodity due to the increasing demand for further processed breast meat products. Alkali aided protein extraction is an option to increase the utilization of chicken dark meat. First, the effect of pH (10.5-12.0) on alkaline...
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Spring 2017
Starch nanoparticles (SNP) were isolated by acid hydrolysis from starches varying in amylose content and crystalline type, and physicochemically characterized in terms of their morphology, particle size, crystallinity, molecular size distribution, chain length distribution, amylase resistance and...