Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-02-01
DOI
10.1007/s11947-023-03004-5
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches
- (2022) Shahzad Hussain et al. MOLECULES
- Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour
- (2021) Panagiotis Chaloulos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of age on molecular characteristics and rheological behavior of nopal mucilage
- (2021) Francisco Rodríguez‐González et al. Food Science & Nutrition
- Viscosity of Aqueous Polysaccharide Solutions and Selected Homogeneous Binary Mixtures
- (2020) Mathieu Potier et al. MACROMOLECULES
- Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica
- (2019) Luis R. Camelo Caballero et al. MOLECULES
- Preparation, study and characterization of complex coacervates formed between gelatin and cactus mucilage extracted from cladodes of Opuntia ficus-indica
- (2019) María Carolina Otálora et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans
- (2018) Wonjun Jo et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches
- (2017) Hooman Molavi et al. STARCH-STARKE
- Physicochemical and rheological properties of mucilage extracted from Opuntia ficus indica (L. Miller). Comparative study with guar gum and xanthan gum
- (2017) Claudia Quinzio et al. Journal of Food Measurement and Characterization
- Physicochemical and rheological characterization of Opuntia ficus mucilage at three different maturity stages of cladode
- (2016) Margarita Contreras-Padilla et al. EUROPEAN POLYMER JOURNAL
- Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes
- (2016) Nadia Bayar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Viscosity and Scaling of Semiflexible Polyelectrolyte NaCMC in Aqueous Salt Solutions
- (2016) Carlos G. Lopez et al. MACROMOLECULES
- Rheological Flow Behavior of Structural Polysaccharides from Edible Tender Cladodes of Wild, Semidomesticated and Cultivated ‘Nopal’ (Opuntia) of Mexican Highlands
- (2016) C. López-Palacios et al. PLANT FOODS FOR HUMAN NUTRITION
- Physicochemical characterization of cactus pads from Opuntia dillenii and Opuntia ficus indica
- (2015) Lorena Pérez Méndez et al. FOOD CHEMISTRY
- Thermal, structural and rheological properties of sorghum starch with cactus mucilage addition
- (2014) Jose Luis Rivera-Corona et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Effect of Nopal (Opuntia Ficus Indica) on Postprandial Blood Glucose, Incretins, and Antioxidant Activity in Mexican Patients with Type 2 Diabetes after Consumption of Two Different Composition Breakfasts
- (2014) Patricia López-Romero et al. Journal of the Academy of Nutrition and Dietetics
- Table_of_Contents
- (2013) TOXICOLOGICAL SCIENCES
- Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)
- (2012) Esther Ramírez-Moreno et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Study of the antioxidant properties of extracts obtained from nopal cactus (Opuntia ficus-indica) cladodes after convective drying
- (2011) Luis Medina-Torres et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of Drying Process on the Physicochemical Properties of Nopal Cladodes at Different Maturity Stages
- (2011) Margarita Contreras-Padilla et al. PLANT FOODS FOR HUMAN NUTRITION
- Comparative investigation of the molecular interactions in konjac gum/hydrocolloid blends: Concentration addition method (CAM) versus viscosity addition method (VAM)
- (2010) S. Liang et al. CARBOHYDRATE POLYMERS
- Effects of drying conditions on the rheological properties of reconstituted mucilage solutions (Opuntia ficus-indica)
- (2010) F.M. León-Martínez et al. CARBOHYDRATE POLYMERS
- Development and Characterization of Edible Films Based on Mucilage of Opuntia ficus-indica (L.)
- (2010) Miguel Espino-Díaz et al. JOURNAL OF FOOD SCIENCE
- Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions
- (2010) Ilse Fraeye et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems
- (2008) G. Ravindran et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started