Results 11 to 20 of about 7,265 (261)
Ultrasonics Sonochemistry, 2022 The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects of high-intensity ultrasound (HIU) (200, 400, and 600 W) and treatment time (10, 20, and 30 min) on the physicochemical and ...
Ruixuan Zhao +5 more
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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 +3 more
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Chemical Engineering Transactions, 2023 In this study, featherback (Chitala ornata) skin was used to generate an antioxidant protein hydrolysate with foaming and emulsifying properties. Hydrolysates were obtained by using Alcalase preparation, a skin:water ratio of 1:2 (w/v), a pH 7.5, 55 °C ...
Tam D. L. Vo +8 more
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Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein
Molecules, 2023 To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied.
Lin Li +8 more
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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 +4 more
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Foods, 2021 The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier.
Lucas Sales Queiroz +9 more
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Extraction and characterization of a pectin from sea buckthorn peel
Frontiers in Nutrition, 2022 Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored.
Yulian Zhu +6 more
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Foods, 2020 Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with
Giulia Leni +4 more
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Frontiers in Nutrition, 2023 The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP).
Yucheng Hou +10 more
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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 +2 more
openaire +2 more sources