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A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]

Appl Microbiol Biotechnol
Absharina D, Veres C, Kedves A, Kónya Z, Szabó BP, Vágvölgyi C.   +5 more
europepmc   +1 more source

Influence of Filler in the Form of Waste Wood Flour and Microcellulose on the Mechanical, Thermal, and Morphological Characteristics of Hierarchical Epoxy Composites. [PDF]

Molecules
Sienkiewicz A, Czub P.
europepmc   +1 more source

Poly(vinyl chloride) Plastisol Composites with Surface-Modified Wood Flour as Potential Coating and Insulating Materials for Modern Energy-Efficient Constructions. [PDF]

Materials (Basel)
Siekierka P, Makarewicz E, Wilczewski S, Skórczewska K, Lewandowski K, Mirowski J, Osial M.   +6 more
europepmc   +1 more source