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Liu S, Sun H, Nagassa M, He X, Pei H, Gao L, Li X, He S. Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status. Food Chem 2024; 455:139760. [PMID: 38824734 DOI: 10.1016/j.foodchem.2024.139760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 05/17/2024] [Accepted: 05/19/2024] [Indexed: 06/04/2024]
Abstract
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.
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Affiliation(s)
- Shuyun Liu
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
| | - Merga Nagassa
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xinzhou He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hui Pei
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Lingyan Gao
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xiao Li
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Shudong He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
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2
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Sapuan SM, Harussani MM, Ismail AH, Zularifin Soh NS, Mohamad Azwardi MI, Siddiqui VU. Development of nanocellulose fiber reinforced starch biopolymer composites: a review. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Abstract
Abstract
In the last few years, there are rising numbers for environmental waste due to factors such as plastic based food packaging that really need to get enough attention in order to prevent the issue from becoming worse and bringing disaster to society. Thus, the uses of plastic composite materials need to be reduced and need to be replaced with materials that are natural and have low degradation to preserve nature. Based on the statistics for the global, the production of plastic has been roughly calculated for passing 400 million metric tons every year and has a high probability of approaching the value of 500 million metric tons at the year of 2025 and this issue needs to be counteracted as soon as possible. Due to that, the increasing number for recent development of natural biopolymer, as an example starch, has been investigated as the substitution for the non-biodegradable biopolymer. Besides, among all biodegradable polymers, starch has been considered as promising substitution polymer due to its renewability, easy availability, and biodegradability. Apart from that, by the reinforcement from the nanocellulose, starch fiber has an increasing in terms of mechanical, barrier and thermal properties. In this review paper, we will be discussing the up-to-date development of nanocellulose fiber reinforced starch biopolymer composites throughout this century.
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Affiliation(s)
- Salit Mohd Sapuan
- Department of Mechanical and Manufacturing Engineering , Advanced Engineering Materials and Composites (AEMC) Research Centre, Universiti Putra Malaysia (UPM) , Serdang , Selangor 43400 , Malaysia
| | - Moklis Muhammad Harussani
- Energy Science and Engineering, Department of Transdisciplinary Science and Engineering , School of Environment and Society, Tokyo Institute of Technology , Meguro 152-8552 , Tokyo , Japan
| | - Aleif Hakimi Ismail
- Department of Mechanical and Manufacturing Engineering , Advanced Engineering Materials and Composites (AEMC) Research Centre, Universiti Putra Malaysia (UPM) , Serdang , Selangor 43400 , Malaysia
| | - Noorashikin Soh Zularifin Soh
- Department of Mechanical and Manufacturing Engineering , Advanced Engineering Materials and Composites (AEMC) Research Centre, Universiti Putra Malaysia (UPM) , Serdang , Selangor 43400 , Malaysia
| | - Mohamad Irsyad Mohamad Azwardi
- Department of Mechanical and Manufacturing Engineering , Advanced Engineering Materials and Composites (AEMC) Research Centre, Universiti Putra Malaysia (UPM) , Serdang , Selangor 43400 , Malaysia
| | - Vasi Uddin Siddiqui
- Department of Mechanical and Manufacturing Engineering , Advanced Engineering Materials and Composites (AEMC) Research Centre, Universiti Putra Malaysia (UPM) , Serdang , Selangor 43400 , Malaysia
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3
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Nieto-Calvache J, Lorenzo G, Califano A, Gerschenson L, de Escalada Pla M. Papaya dietary fiber concentrates for providing functionality to muffin formulations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1326-1333. [PMID: 36153638 DOI: 10.1002/jsfa.12226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/14/2022] [Accepted: 09/24/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Papaya leftovers are a good source of dietary fiber (DF) and antioxidants. They can be transformed in dietary fiber concentrates (DFCs) to be used as ingredients in food formulation, improving consumers' health status. RESULTS Using the peel or the pulp of papaya, DFCs were produced. These DFCs were used in muffin production. Muffins produced with 7.7% DFCs and 47.6 g water had the same specific volume (2.0 cm3 g-1 ) but softer crumb than those obtained with a reference formulation without DF addition, showing average hardness of 15 N. In general, the addition of DFCs of pulp or peel slightly affected other textural profile parameters. Also, non-significant differences were observed for muffins containing pulp or peel DFCs, which showed average values of 10.9 N for chewiness, 0.95 for springiness, 0.76 for cohesiveness and 0.42 for resilience. Regarding the crumb structure, muffins with pulp DFCs showed the lowest value for d3.2 (1.3 ± 0.3 mm). Meanwhile, the highest anti-radical and reducing capacity, 240 ± 2 and 1050 ± 6 mgeq Trolox g-1 muffin (dry basis), respectively, were observed in the muffins with peel DFC. Finally, the addition of DFCs allowed us to maintain lower hardness values than those of the reference formulation during the whole storage period studied (22 days). Muffins with peel DFCs tended to have a lower rate of crumb hardening (0.08 ± 0.02) d-1 . CONCLUSION The addition of papaya DFCs to muffin formulations confers interesting properties for industry and consumers, providing functionality, extending the shelf life as well as transforming papaya leftovers in new functional ingredients, contributing to a circular economy. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jhon Nieto-Calvache
- Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). CONICET-UBA, Buenos Aires, Argentina
- Facultad de Ciencias Agrarias, Departamento de Agroindustria, Universidad del Cauca, Popayán, Colombia
| | - Gabriel Lorenzo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
- Facultad de Ingeniería, Departamento de Ingeniería Química, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Alicia Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Lía Gerschenson
- Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). CONICET-UBA, Buenos Aires, Argentina
| | - Marina de Escalada Pla
- Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). CONICET-UBA, Buenos Aires, Argentina
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Xie X, Zhu H, Zhang B, Xu C, Zhang B, Qi L. Effect of high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Delaying rice starch (RS) retrogradation can improve the quality parameters of rice-based starchy foods during storage. Modification of insoluble dietary fibre has always been used in the starchy food industry. Compared with vegetal insoluble dietary fibre, bacterial cellulose (BC) has many advantages such as high purity, smaller particle size, and elevated water absorption capacity. In the present work, BC was modified by high-pressure homogenisation (MBC) with different pressure levels (0, 50, 80, 120, and 160 MPa) to investigate the effect of MBC on RS retrogradation. Results showed that high-pressure homogenisation could decrease the particle size of BC. MBC addition to RS decreased paste breakdown and setback, thus suggesting that MBC might be a good candidate for increasing the stability of RS paste, and inhibiting its short-term retrogradation. The thermal properties and X-ray diffraction patterns of RS indicated that supplementing MBC could decrease the gelatinised enthalpy and relative crystallinity of RS paste during storage. Results also indicated that MBC could provide an opportunity to restrain RS retrogradation, and might be suitable for designing fibre-enriched products.
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Conformational and thermal properties of gluten in wheat dough as affected by bacterial cellulose. Int J Biol Macromol 2022; 220:175-182. [PMID: 35981670 DOI: 10.1016/j.ijbiomac.2022.08.080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/21/2022]
Abstract
Bacterial cellulose (BC), an important category of polysaccharides, was investigated as a texture improver in bakery products. This study focused on the changes in the conformational and thermal properties of gluten in the wheat dough system as affected by BC. Significant reductions in the free-SH content, fluorescence intensity, and surface hydrophobicity index (H0) were observed as a result of the increased BC addition. The electrophoresis profile (SDS-PAGE) and size exclusion (SE-HPLC) revealed the variation in molecular weight distribution, and the increase in the content of the 40-91 kDa molecular weight was at the expense of a decrease in the amount of the corresponding 10-40 kDa. When 0.1 % BC was added, both the α-helix and β-sheet contents increased as a result of enhanced chemical interactions, thereby contributing to the gluten matrix with higher thermal stability. Further supplementation interfered with the current ordered gluten structure, which could be supported by the lower α-helix/β-sheet content ratio and the decreased degradation temperature (Td) of gluten with 0.2 % BC. However, the observed decrease in the ratio of β-turns to β-sheets and weight loss at 600 °C indicated that a reconstructed gluten matrix induced by extra BC addition was formed to maintain the structural stability.
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Perumal AB, Nambiar RB, Moses J, Anandharamakrishnan C. Nanocellulose: Recent trends and applications in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107484] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Recent advancement in isolation, processing, characterization and applications of emerging nanocellulose: A review. Int J Biol Macromol 2022; 206:954-976. [PMID: 35304199 DOI: 10.1016/j.ijbiomac.2022.03.064] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 02/08/2023]
Abstract
The emergence of nanocellulose from various natural resources as a promising nanomaterial has been gaining interest for a wide range application. Nanocellulose serves as an excellent candidate since it contributes numerous superior properties and functionalities. In this review, details of the three main nanocellulose categorised: cellulose nanocrystal (CNC), cellulose nanofibril (CNF), and bacterial nanocellulose (BNC) have been described. We focused on the preparation and isolation techniques to produce nanocellulose including alkaline pre-treatment, acid hydrolysis, TEMPO-mediated oxidation, and enzymatic hydrolysis. The surface modification of nanocellulose through esterification, silylation, amidation, phosphorylation, and carboxymethylation to improve the diverse applications has also been reviewed. Some invigorating perspectives on the applications, challenges, and future directions on the relevant issues regarding nanocellulose are also presented.
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8
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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9
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Li Z, Fan S, Hong Y, Li N. Improved Physicochemical and Fermentation Properties of Frozen Dough with Bacterial Cellulose. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhenni Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang Jiangsu 212100 China
| | - Shuyuan Fan
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang Jiangsu 212100 China
| | - Yixin Hong
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang Jiangsu 212100 China
| | - Ning Li
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Wuxi Jiangsu 214122 China
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10
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Rybchyn MS, Biazik JM, Charlesworth J, le Coutre J. Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat. ACS OMEGA 2021; 6:33923-33931. [PMID: 34926939 PMCID: PMC8675045 DOI: 10.1021/acsomega.1c05235] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Accepted: 11/18/2021] [Indexed: 06/14/2023]
Abstract
The three-dimensional formation of bio-engineered tissue for applications such as cell-based meat requires critical interaction between the bioscaffold and cellular biomass. To explore the features underlying this interaction, we have assessed the commercially available bacterial nanocellulose (BNC) product from Cass Materials for its suitability to serve as a bioscaffold for murine myoblast attachment, proliferation, and differentiation. Rigorous application of both scanning electron microscopy and transmission electron microscopy reveals cellular details of this interaction. While the retention rate of myoblast cells appears low, BNC is able to provide effective surface parameters for the formation of anchor points to form mature myotubes. Understanding the principles that govern this interaction is important for the successful scaling of these materials into edible, commercially viable, and nutritious biomass.
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Affiliation(s)
- Mark S. Rybchyn
- School
of Chemical Engineering, University of New
South Wales, Sydney, New South Wales 2033, Australia
| | - Joanna M. Biazik
- Electron
Microscope Unit, Mark Wainwright Analytical Centre, University of New South Wales, Sydney, New South Wales 2033, Australia
| | - James Charlesworth
- School
of Chemical Engineering, University of New
South Wales, Sydney, New South Wales 2033, Australia
| | - Johannes le Coutre
- School
of Chemical Engineering, University of New
South Wales, Sydney, New South Wales 2033, Australia
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Barhoum A, Jeevanandam J, Rastogi A, Samyn P, Boluk Y, Dufresne A, Danquah MK, Bechelany M. Plant celluloses, hemicelluloses, lignins, and volatile oils for the synthesis of nanoparticles and nanostructured materials. NANOSCALE 2020; 12:22845-22890. [PMID: 33185217 DOI: 10.1039/d0nr04795c] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
A huge variety of plants are harvested worldwide and their different constituents can be converted into a broad range of bionanomaterials. In parallel, much research effort in materials science and engineering is focused on the formation of nanoparticles and nanostructured materials originating from agricultural residues. Cellulose (40-50%), hemicellulose (20-40%), and lignin (20-30%) represent major plant ingredients and many techniques have been described that separate the main plant components for the synthesis of nanocelluloses, nano-hemicelluloses, and nanolignins with divergent and controllable properties. The minor components, such as essential oils, could also be used to produce non-toxic metal and metal oxide nanoparticles with high bioavailability, biocompatibility, and/or bioactivity. This review describes the chemical structure, the physical and chemical properties of plant cell constituents, different techniques for the synthesis of nanocelluloses, nanohemicelluloses, and nanolignins from various lignocellulose sources and agricultural residues, and the extraction of volatile oils from plants as well as their use in metal and metal oxide nanoparticle production and emulsion preparation. Furthermore, details about the formation of activated carbon nanomaterials by thermal treatment of lignocellulose materials, a few examples of mineral extraction from agriculture waste for nanoparticle fabrication, and the emerging applications of plant-based nanomaterials in different fields, such as biotechnology and medicine, environment protection, environmental remediation, or energy production and storage, are also included. This review also briefly discusses the recent developments and challenges of obtaining nanomaterials from plant residues, and the issues surrounding toxicity and regulation.
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Affiliation(s)
- Ahmed Barhoum
- Chemistry Department, Faculty of Science, Helwan University, 11795 Cairo, Egypt.
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12
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Ma T, Hu X, Lu S, Liao X, Song Y, Hu X. Nanocellulose: a promising green treasure from food wastes to available food materials. Crit Rev Food Sci Nutr 2020; 62:989-1002. [DOI: 10.1080/10408398.2020.1832440] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
| | - Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China
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Thomas P, Duolikun T, Rumjit NP, Moosavi S, Lai CW, Bin Johan MR, Fen LB. Comprehensive review on nanocellulose: Recent developments, challenges and future prospects. J Mech Behav Biomed Mater 2020; 110:103884. [DOI: 10.1016/j.jmbbm.2020.103884] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 04/23/2020] [Accepted: 05/25/2020] [Indexed: 01/26/2023]
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14
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Effect of bacterial nanocellulose post-synthetic processing on powders and rehydrated suspensions characteristics. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105315] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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Nogueira D, Martins VG. Biodegradable bilayer films prepared from individual films of different proteins. J Appl Polym Sci 2018. [DOI: 10.1002/app.46721] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Daiane Nogueira
- School of Chemistry and Food; Federal University of Rio Grande; 96203-900 Rio Grande RS Brazil
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17
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Marchetti L, Califano A, Andrés S. Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Soriano ML, Dueñas-Mas MJ. Promising Sensing Platforms Based on Nanocellulose. SPRINGER SERIES ON CHEMICAL SENSORS AND BIOSENSORS 2018. [DOI: 10.1007/5346_2018_26] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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