Publications by authors named "Abdolkhalegh Golkar"

Nowadays, the need to use natural pigments instead of artificial colorants in food has increased due to health risks. Chlorophyll is a natural colorant with antioxidant properties. Chlorophyll is a natural pigment with superior antioxidant properties.

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This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 °C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05).

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Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time.

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Cow's milk-based infant formulas have a long tradition in infant nutrition, although some infants are unable to use them due to presence of several known allergens. Various processing methods have been identified capable of reducing cow's milk protein allergenicity including thermal and non-thermal methods and their combinations. Heat treatment and enzymatic hydrolysis have been in production of hypoallergenic infant formulas.

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Protein aggregates can be formed by heating globular proteins above the thermal denaturation of the proteins. These aggregates can be used as delivery systems or to modulate the physicochemical and sensory properties of food products. In this study, the effects of heat treatment (15 min at 80 °C), pH adjustment (between 4 and 9), aging at different temperatures (between 10 and 60 °C) and the rate of acidification (pH decreased from 6.

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Background: The present study aims to investigate the advantageous effects of wet heating, BLG (β-lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pH > pH > pH ) on the emulsifying properties of wet-heated β-lactoglobulin-wild almond gum exudate (Amygdalus scoparia Spach) mixture over those of electrostatic counterparts.

Results: Covalent linkage of BLG-Ang conjugates was confirmed by SDS-PAGE and FTIR analysis. Emulsion activity (EA), emulsion stability (ES), and droplet size characteristics of emulsions were significantly (P < 0.

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