FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W118226739> ?p ?o ?g. }

• W118226739 endingPage "48" @default.
• W118226739 startingPage "1" @default.
• W118226739 abstract "All natural food systems contain biopolymers, often in the form of complex multicomponent mixtures, which play a fundamental role in their structure and function. Similarly, in processed foodstuffs, biopolymers are used widely to create a structured body, and in the case of high solid products (confectioneries) to maintain the rubbery (jelly babies, gummy bears, etc.,) or glassy (boiled down sweets) texture required by the consumer. Developments in the area of fat replacers centre on the use of carbohydrates, particularly maltodextrins (hydrolysed starch) and proteins (gelatin, milk proteins, etc.,) to bind water within the product and to generate acceptable fat-like rheology (spreading behavior) and “mouthfeel.” Although fibre diffraction provides valuable (and indeed essential) information for detailed interpretation of the physical properties of polysaccharides, the existence of an ordered structure in the solid state does not necessarily imply that the same structure persists under hydrated conditions. The advent of micro-computing in recent years has allowed the rapid development of rheological techniques, with computer driven rheometers becoming commonplace in the laboratory. These are at present established as the most productive line of attack for the development of function-structure-texture relationships in food products. Rheological measurements are performed therefore: (i) to detect consequences of possible conformational order in solution, (ii) to characterize changes in chain geometry and packing under hydrated conditions, and (iii) to monitor any order-disorder transition behavior.Findings from such studies in vitro also provide significant insights into the probable in vivo behavior of polysaccharides and proteins in complex natural systems (e.g. living plant cells). This chapter describe the rheological techniques used in food biopolymer research for the investigation of dilute and concentrated solutions, aqueous gels and high-solids systems, biphasic systems, and to indicate the principles on which they are based." @default.
• W118226739 created "2016-06-24" @default.
• W118226739 creator A5024273188 @default.
• W118226739 creator A5063710088 @default.
• W118226739 date "1998-01-01" @default.
• W118226739 modified "2023-10-16" @default.
• W118226739 title "Rheological methods in the characterisation of food biopolymers" @default.
• W118226739 cites W1243809138 @default.
• W118226739 cites W1534670405 @default.
• W118226739 cites W1834418879 @default.
• W118226739 cites W1966086983 @default.
• W118226739 cites W1972483946 @default.
• W118226739 cites W1975539288 @default.
• W118226739 cites W1977967437 @default.
• W118226739 cites W1982311616 @default.
• W118226739 cites W1994821830 @default.
• W118226739 cites W1995062017 @default.
• W118226739 cites W1995359500 @default.
• W118226739 cites W1996224306 @default.
• W118226739 cites W1997750464 @default.
• W118226739 cites W1998885469 @default.
• W118226739 cites W2001551838 @default.
• W118226739 cites W2002923081 @default.
• W118226739 cites W2024608637 @default.
• W118226739 cites W2026190033 @default.
• W118226739 cites W2026677725 @default.
• W118226739 cites W2036676180 @default.
• W118226739 cites W2048540480 @default.
• W118226739 cites W2051488919 @default.
• W118226739 cites W2053872799 @default.
• W118226739 cites W2054726864 @default.
• W118226739 cites W2055009642 @default.
• W118226739 cites W2059941008 @default.
• W118226739 cites W2069150417 @default.
• W118226739 cites W2079500780 @default.
• W118226739 cites W2092073639 @default.
• W118226739 cites W2092777320 @default.
• W118226739 cites W2093469540 @default.
• W118226739 cites W2095937823 @default.
• W118226739 cites W2123167484 @default.
• W118226739 cites W2146533968 @default.
• W118226739 cites W2156370397 @default.
• W118226739 doi "https://doi.org/10.1016/s0167-4501(98)80006-x" @default.
• W118226739 hasPublicationYear "1998" @default.
• W118226739 type Work @default.
• W118226739 sameAs 118226739 @default.
• W118226739 citedByCount "34" @default.
• W118226739 countsByYear W1182267392013 @default.
• W118226739 countsByYear W1182267392015 @default.
• W118226739 countsByYear W1182267392016 @default.
• W118226739 countsByYear W1182267392018 @default.
• W118226739 countsByYear W1182267392019 @default.
• W118226739 countsByYear W1182267392020 @default.
• W118226739 countsByYear W1182267392021 @default.
• W118226739 countsByYear W1182267392022 @default.
• W118226739 countsByYear W1182267392023 @default.
• W118226739 crossrefType "book-chapter" @default.
• W118226739 hasAuthorship W118226739A5024273188 @default.
• W118226739 hasAuthorship W118226739A5063710088 @default.
• W118226739 hasConcept C100817775 @default.
• W118226739 hasConcept C115961682 @default.
• W118226739 hasConcept C126348684 @default.
• W118226739 hasConcept C127413603 @default.
• W118226739 hasConcept C154945302 @default.
• W118226739 hasConcept C159985019 @default.
• W118226739 hasConcept C178790620 @default.
• W118226739 hasConcept C183696295 @default.
• W118226739 hasConcept C185592680 @default.
• W118226739 hasConcept C192562407 @default.
• W118226739 hasConcept C196445361 @default.
• W118226739 hasConcept C200215109 @default.
• W118226739 hasConcept C200990466 @default.
• W118226739 hasConcept C206139338 @default.
• W118226739 hasConcept C2778636629 @default.
• W118226739 hasConcept C2778823387 @default.
• W118226739 hasConcept C2781195486 @default.
• W118226739 hasConcept C31903555 @default.
• W118226739 hasConcept C41008148 @default.
• W118226739 hasConcept C521977710 @default.
• W118226739 hasConcept C529335014 @default.
• W118226739 hasConceptScore W118226739C100817775 @default.
• W118226739 hasConceptScore W118226739C115961682 @default.
• W118226739 hasConceptScore W118226739C126348684 @default.
• W118226739 hasConceptScore W118226739C127413603 @default.
• W118226739 hasConceptScore W118226739C154945302 @default.
• W118226739 hasConceptScore W118226739C159985019 @default.
• W118226739 hasConceptScore W118226739C178790620 @default.
• W118226739 hasConceptScore W118226739C183696295 @default.
• W118226739 hasConceptScore W118226739C185592680 @default.
• W118226739 hasConceptScore W118226739C192562407 @default.
• W118226739 hasConceptScore W118226739C196445361 @default.
• W118226739 hasConceptScore W118226739C200215109 @default.
• W118226739 hasConceptScore W118226739C200990466 @default.
• W118226739 hasConceptScore W118226739C206139338 @default.
• W118226739 hasConceptScore W118226739C2778636629 @default.
• W118226739 hasConceptScore W118226739C2778823387 @default.
• W118226739 hasConceptScore W118226739C2781195486 @default.
• W118226739 hasConceptScore W118226739C31903555 @default.

• next