Results 111 to 120 of about 182,393 (338)
European Journal of Lipid Science and Technology, EarlyView.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source
Bonding of Hydrogel to Biometal Surfaces: Principles, Methods and Applications
Exploration, EarlyView.This article reviews the research progress of hydrogel coatings on biometal surfaces, focusing on biometal surface pretreatment methods, hydrogel‐biometal bonding methods, and applications of hydrogel coatings on biometal surfaces. The article also discusses potential future applications of hydrogel coatings on biometal surfaces to provide a broader ...
Yujie Zhou +10 more
wiley +1 more source
Journal of Functional Foods, 2018 Lutein was encapsulated in glycosylated micelles and the controlled delivery property was investigated. The particle size at different pH and CaCl2 concentration showed that the stability of micelles based on glycosylated casein was significantly ...
Bertrand Muhoza +5 more
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Journal of Dairy Science, 2022 : A quantitative proteomic technique based on data-independent acquisition (DIA) was used to analyze differentially expressed caseins of Saanen goat milk samples collected from 3 regions in China (Guangdong, GD; Inner Mongolia, IM; Shaanxi, SX).
Zixuan Zhao +5 more
doaj
Food Chemistry International, EarlyView.Adjusting micellar calcium phosphate (MCP) levels in camel milk significantly influences rennet‐induced gelation, digestibility, and bioactive compound release. Lower MCP content enhances protein hydrolysis, antioxidant activity, and biological functions while reducing gel strength, offering insights for optimizing camel milk‐based nutritional products
Mutamed M. Ayyash +4 more
wiley +1 more source
Food Chemistry International, EarlyView.The importance of the plant proteins, their interaction with polyphenols, and the significance of functional properties and digestibility. ABSTRACT The interaction between plant proteins and dietary polyphenols has garnered significant interest due to its impact on the structural, functional, and digestibility properties of proteins.
Harthika Mylvaganam +2 more
wiley +1 more source
THE ANTIGENIC PROPERTIES OF SPLIT PRODUCTS OF CASEIN [PDF]
, 1912 Frédérick Gay, T. Brailsford Robertson
openalex +1 more source
The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Food Chemistry International, EarlyView.Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source
THE ANTIGENIC PROPERTIES OF A PROTEIN COMPOUNDED WITH CASEIN [PDF]
, 1912 Frédérick Gay, T. Brailsford Robertson
openalex +1 more source
Food Frontiers, EarlyView.2 types of goat milk extracellular vesicles (GMEVs‐1 and GMEVs‐2) were investigated for their migration and skin permeation abilities in vitro and in vivo. Using an H2O2‐induced model in human skin fibroblasts cells, we demonstrated their protective effects of against oxidative stress, highlighting their potential for skin health applications ...
Chunping Chen +8 more
wiley +1 more source