Results 11 to 20 of about 16,323,681 (398)
Exploring the health benefits and functional properties of goat milk proteins
Food Science & Nutrition, 2023 Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a ...
Q. AlKaisy +5 more
semanticscholar +1 more source
Foods, 2022 Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins.
Ahmed Taha +5 more
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Polymers, 2021 Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties.
Mansuri M. Tosif +6 more
semanticscholar +1 more source
Functional properties of insect olfactory receptors: ionotropic receptors and odorant receptors
Cell and Tissue Research, 2021 The majority of insect olfactory receptors belong to two distinct protein families, the ionotropic receptors (IRs), which are related to the ionotropic glutamate receptor family, and the odorant receptors (ORs), which evolved from the gustatory receptor ...
D. Wicher, Fabio Miazzi
semanticscholar +1 more source
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Legume Science, 2021 Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective.
S. O. Keskin +5 more
semanticscholar +1 more source
Acta Pharmacologica Sinica, 2020 Coronavirus disease 2019 is a newly emerging infectious disease currently spreading across the world. It is caused by a novel coronavirus, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).
Yuan Huang +4 more
semanticscholar +1 more source
Polymers, 2021 Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties.
J. Malecki, S. Muszyński, B. Sołowiej
semanticscholar +1 more source
Foods, 2022 Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins.
František Lorenc +4 more
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Molecules, 2021 Modified alginates have a wide range of applications, including in the manufacture of dressings and scaffolds used for regenerative medicine, in systems for selective drug delivery, and as hydrogel materials.
P. Rosiak +4 more
semanticscholar +1 more source
Effect of polysaccharides on the functional properties of egg white protein: A review.
Journal of Food Science, 2021 Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties.
Wen He +7 more
semanticscholar +1 more source