http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Misra, N.N.,Yong, Hae In,Phalak, Rohit,Jo, Cheorun Elsevier 2018 Food hydrocolloids Vol.82 No.-
<P><B>Abstract</B></P> <P>In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Effect of cold plasma on properties of xanthan gum is evaluated. </LI> <LI> Plasma treatment of xanthan powder increases low-shear rate viscosity. </LI> <LI> The resulting xanthan has improved emulsion stabilizing capacity. </LI> <LI> The polysaccharide structure remains intact after plasma treatment. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>