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Article
Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film
The anthocyanin extracts (AE) from different sources were commonly used in preparing an indicator film to reflect food freshness, as AE contained rich anthocyanins which acted as the pH-sensitive ingredient. T...
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Article
The optimization of thermal insulation-related properties of polysaccharide-based aerogel by the multi-layer combination method
The development of polysaccharide-based biodegradable thermal insulation aerogels benefited environmental protection. The thermal conductivity of polysaccharide-based aerogels prepared by the freeze-drying met...
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Chapter
Microwave Treatment
Microwave technology has been widely used in food processing and consumption industries for various purposes and can also be used for physical modification of starch. Unlike conventional heating methods, micro...
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Article
A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins
A novel method (dynamic water transfer–based water activity analyzer (DWT) method) based on Fick’s law of diffusion for the accurate measurement of moisture sorption isotherm (MSI) has been developed and was c...
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Chapter
Microwave Treatment
Microwave technology has been widely used in food processing and consumption industries for various purposes and can also be used for physical modification of starch. Unlike conventional heating methods, micro...
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Article
Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches
Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starc...
