Results 21 to 30 of about 14,773 (239)

Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry [PDF]

Shipin Kexue
Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk ...
HU Gan, DONG Shijian, LI Shugang
doaj   +1 more source

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Future Foods, 2022
Buckwheat albumin is a promising functional food material that can suppress postprandial blood glucose elevation. Here, we studied the physicochemical and functional properties of buckwheat albumin such as thermal resistance, solubility, and emulsifying ...
Kazumi Ninomiya, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai   +3 more
doaj   +1 more source

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Molecules, 2018
The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated.
Tong Li, Chunyan Wang, Tianqi Li, Ling Ma, Dongxue Sun, Juncai Hou, Zhanmei Jiang   +6 more
doaj   +1 more source

Functional and Rheological Properties of Vicia faba L. Protein Isolates

Biomolecules, 2021
A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa).
Daniel Żmudziński, Urszula Goik, Paweł Ptaszek   +2 more
doaj   +1 more source

Fractionation and Emulsifying Properties of Plasma Proteins [PDF]

Agricultural and Biological Chemistry, 1988
Plasma proteins were separated into five fractions by ion-exchange chromatography, and then the emulsifying properties and heat denaturation of the fractions were investigated. Serum albumin-rich and γ-globulin-rich fractions were obtained, respectively. A solution of each fraction (1% w/v, pH 7.0) was heated at 80°C for 30min.
Masayoshi SAITO, Nobuo ICHQCAWA, Harue TAIRA   +2 more
openaire   +2 more sources

Effects of the dark blue pigment from Vaccinium bracteatum Thunb leaves on the physicochemical properties of rice protein

Shipin yu jixie, 2022
Objective: This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves.
ZHAO Jia-jia, WANG Meng, LI Yan, QIAN Hai-feng, FAN Ming-cong, WANG Li   +5 more
doaj   +1 more source

Improvement of Foaming and Emulsifying Properties of Gluten by Conjugation with Fructose through Maillard Reaction

Grain & Oil Science and Technology, 2018
Gluten has poor emulsifying and foaming ability due to its amino acid composition. In this study, Maillard reaction was used to improve the emulsifying and foaming properties of gluten.
SONG Yongling, QIN Ruiqi, YANG Shaoming, LI Jianghe, WANG Ruolan   +4 more
doaj   +1 more source

Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration

Journal of Bioenergy and Food Science, 2020
Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique.
Gisele Cristina Rabelo Silva
doaj   +1 more source

Comprehensive physical and chemical characterization highlights the uniqueness of enzymatic gelatin in terms of surface properties

Green Processing and Synthesis, 2022
To shorten the long process of conventional alkaline extraction of gelatin, an enzyme-aided method was demonstrated, which was simpler, more effective, and environmental friendly. The main properties of enzymatic gelatin and conventional alkaline gelatin
Zhang Weijie, Zhang Bing, Wang Ying, Lu Weipeng, Wang Jianing, Wang Yihu, Guo Yanchuan   +6 more
doaj   +1 more source

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods, 2021
Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding.
Yejun Zhong, Jincheng Zhao, Taotao Dai, Jiangping Ye, Jianyong Wu, Tingting Chen, Chengmei Liu   +6 more
doaj   +1 more source