Results 11 to 20 of about 14,773 (239)
Shipin gongye ke-ji, 2023 This study focused on the physicochemical properties of the common vetch albumin protein (CVAP) and globulin protein (CVGP) from CV seeds under different pH (2.0~13.0) conditions.
Yuhui WANG +4 more
doaj +1 more source
Emulsifier of Arthrobacter RAG-1: isolation and emulsifying properties [PDF]
Applied and Environmental Microbiology, 1979 The oil-degrading Arthrobacter sp. RAG-1 produced an extracellular nondialyzable emulsifying agent when grown on hexadecane, ethanol, or acetate medium. The emulsifier was prepared by two procedures: (i) heptane extraction of the cell-free culture medium and (ii) precipitation with ammonium sulfate.
E, Rosenberg +3 more
openaire +2 more sources
Chia protein hydrolysates: characterisation and emulsifying properties [PDF]
International Journal of Food Science & Technology, 2021 Summary The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin–pancreatin were applied to hydrolyse a chia protein concentrate (CPC).
Ine M. Salazar‐Vega +3 more
openaire +3 more sources
Preparation and Emulsifying Properties of Carbon-Based Pickering Emulsifier
Processes, 2023 Water is increasingly being used as a solvent in place of organic solvent in order to meet the demand for green chemical synthesis. Nevertheless, many of the reaction substrates are organic matter, which have low water solubility, resulting in a low reaction interface and limiting the development of organic-water biphasic systems.
Huihui Lv +5 more
openaire +1 more source
Emulsifying properties of quail egg white proteins in different vegetable oil emulsions
Acta Scientiarum: Technology, 2020 Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique.
José Antônio de Queiroz Lafetá Junior +5 more
doaj +1 more source
International Journal of Food Science, 2022 Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight ...
Iwona Tesarowicz +3 more
doaj +1 more source
Optimization of glycosylation process of tilapia myofibrillar protein
Shipin yu jixie, 2023 Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH values,
LIN Ze-qian +5 more
doaj +1 more source
Foods, 2020 The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors.
Marta Padial-Domínguez +4 more
doaj +1 more source
Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour
Grasas y Aceites, 2007 The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated.
J. C. Ferreyra +4 more
doaj +1 more source
Future Foods, 2022 The hemp seed protein isolate (HPI) was extracted from defatted hemp seed meal using alkaline extraction (pH = 10.0) acid precipitation (pH = 4.3) method.
Xinye Liu +3 more
doaj +1 more source