Results 31 to 40 of about 9,677,695 (341)
Shipin gongye ke-ji, 2023 In this study, silver carp scale antifreeze peptides (ScAFPs) were prepared by enzymatic hydrolysis. Taking the freeze-thawing survival rate of Streptococcus thermophilus as the main index and the degree of hydrolysis as the auxiliary index, the optimal ...
Xiaozhen LI +6 more
doaj +1 more source
Foods, 2022 This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi.
Panumas Somjid +3 more
semanticscholar +1 more source
Agricultural and Biological Chemistry, 1979 The properties of curdlan gel were investigated by determining the rheological behavior, the melting temperature, and the syneresis of gel. The modulus of elasticity of curdlan gel was found to be affected by the average molecular weight, pH, and the measuring temperature.
Akira Konno +2 more
openaire +2 more sources
Foods, 2022 The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined.
N. Jia +6 more
semanticscholar +1 more source
Gels, 2022 Passive smoking is extensively studied because of its harmfulness to human health. In this study, the effects of fermented green tea waste extract gels (GTEG) on oxidative damage in mice exposed to short-term cigarette smoke (CS) were investigated.
Jiangwen Liu +6 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In this study, the squid surimi gel was prepared by sodium citrate (SC) and sodium tartrate (ST) which substituted of sodium chloride (NaCl) in different proportions and the effect of organic salts on the properties changes of squid surimi gel was ...
Ming'ao LI +6 more
doaj +1 more source
Functional properties of dairy phospholipid gels
Journal of Dairy Science, 2021 In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the ...
Zachary Cooper +3 more
openaire +2 more sources
Foods, 2022 Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their “backbone” and property changes.
Fengqiujie Wang +6 more
semanticscholar +1 more source
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Foods, 2021 One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained ...
Juan Fernández-Peláez +3 more
doaj +1 more source
Molecules, 2022 This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of ...
Zhaojun Wang +7 more
doaj +1 more source