2 documents found, page 1 of 1
Effect of bacterial cellulose on the foaming properties of egg white and soy pr...
Martins, Daniela Sofia Rodrigues; Khodamoradi, Niloofar; Carvalho, Ricardo Emanuel Silva; Gama, F. M.; Moradi, Mehran; Dourado, FernandoFood foams are highly industrially relevant systems, responsible for the visual appearance and organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade additives. This study investigates the influence of bacterial cellulose (BC) on the foaming capacity (FC) and foam stability (FS) of egg white protein (EWP) and soy protein isolate (SPI), important food foaming ...
Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparat...
Mirmoeini, Seyedeh Sahar; Moradi, Mehran; Tajik, Hossein; Almasi, Hadi; Gama, F. M.The purpose of this study was to prepare a porous intelligent aerogel for food packaging applications, in particular for monitoring minced beef freshness, using cellulose extracted from grape stalk, Salep as a copolymer, and red grape anthocyanins as a pH-sensitive pigment. Aerogels based on cellulose 1% (w/v) and Salep 1% (w/v) at ratios of 1:3, 3:1, and 1:1 were prepared by lyophilization. Aerogel with high p...