Results 1 to 10 of about 11,801 (225)

The improvement role of peanut roasting conditioning before oil extraction on protein functional properties [PDF]

Food Chemistry: X
Effects of peanut roasting conditioning before aqueous ethanol extraction of oil on the functional properties and structure of peanut protein isolate (PPI) and peanut protein concentrate (PPC) were investigated to facilitate value-added utilization of ...
Qian Lu, Yubao Guo, Ruijie Zhao, Deyun Guo, Yihan Lei, Mengjiao Zeng   +5 more
doaj   +2 more sources

Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement [PDF]

Animal Bioscience
Objective Phosphates are traditionally employed to improve emulsification and texture in meat products. In response to growing consumer demand for healthier, non-chemical alternatives, this study explored the potential of a non-thermal processing ...
Yu-Tse Liu, Hui-Zhen Yan, Chao-Wei Huang, Thami-Wiseman Ndlandla, Fu-Yuan Cheng   +4 more
doaj   +2 more sources

Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions [PDF]

Ciência Rural, 2021
: A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI).
Fabiane Ferreira dos Santos, Karine Marques Lento de Freitas, Adejanildo da Silva Pereira, Gizele Cardoso Fontes-Sant’Ana, Maria Helena Miguez da Rocha-Leão, Priscilla Filomena Fonseca Amaral   +5 more
doaj   +1 more source

Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods

Current Research in Food Science, 2022
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE11 alkaline protein extract: APE.) may have poor emulsification properties for food applications.
Zexin Lin, Han Wei, Yufei Zhang, Pai Liu, Yongxue Liu, Zhensheng Huang, Xucong Lv, Yanyan Zhang, Chen Zhang   +8 more
doaj   +1 more source

Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins

Foods, 2022
This study aimed to investigate the effect of phosphorylation on the structure and emulsification of Coregonus peled, Esox lucius and Grass carp scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra showed that
Mei Yang, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu, Xiaobing Guo   +6 more
doaj   +1 more source

Investigation of Factors Influencing Formation of Nanoemulsion by Spontaneous Emulsification: Impact on Droplet Size, Polydispersity Index, and Stability

Bioengineering, 2022
Interest in nanoemulsion technology has increased steadily in recent years for its widespread applications in the delivery of pharmaceuticals, nutraceuticals, and cosmeceuticals. Rational selection of the composition and the preparation method is crucial for developing a stable nanoemulsion system with desired physicochemical characteristics.
Mohammed S. Algahtani, Mohammad Zaki Ahmad, Javed Ahmad   +2 more
openaire   +3 more sources

Production optimization, stability and oil emulsifying potential of biosurfactants from selected bacteria isolated from oil-contaminated sites

Royal Society Open Science, 2021
Oil pollution is of increasing concern for environmental safety and the use of microbial surfactants in oil remediation has become inevitable for their efficacy and ecofriendly nature.
Ferdausi Ali, Sharup Das, Tanim Jabid Hossain, Sumaiya Islam Chowdhury, Subrina Akter Zedny, Tuhin Das, Mohammad Nazmul Ahmed Chowdhury, Mohammad Seraj Uddin   +7 more
doaj   +1 more source

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods, 2022
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel ...
Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding, Xuxia Zhou   +5 more
doaj   +1 more source

Effects of Fat Pre-Emulsification on the Growth Performance, Serum Biochemical Index, Digestive Enzyme Activities, Nutrient Utilization, and Standardized Ileal Digestibility of Amino Acids in Pekin Ducks Fed Diets with Different Fat Sources

Animals, 2022
This experiment was conducted to evaluate the effects of fat pre-emulsification on growth performance, the serum biochemical index, intestinal digestive enzyme activities, nutrient utilization, and the standardized ileal digestibility of amino acids (SIDAA) in Pekin ducks fed diets containing different fat sources.
Xiangyi Zeng, Keying Zhang, Gang Tian, Xuemei Ding, Shiping Bai, Jianping Wang, Li Lv, Yupeng Liao, Yue Xuan, Qiufeng Zeng   +9 more
openaire   +3 more sources

ISOLATION AND SCREENING OF BIOSURFACTANT-PRODUCING MARINE BACTERIA FROM KUANTAN PORT, PAHANG, MALAYSIA [PDF]

Science Heritage Journal, 2018
Biosurfactants play an important role in bioremediation of organic pollutants such as petroleum hydrocarbon. The unique properties of biosurfactants make them possible to be used in the remediation of hydrocarbon contaminated sites.
Muhammad Isminhaziq Ismail, Nur Hafizah Azizan, Mardiana Mohd Ashaari   +2 more
doaj   +1 more source