Results 111 to 120 of about 2,061 (261)
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
Future Postharvest and Food, EarlyView.Hermetic PICS bags combined with cool storage (15°C) effectively preserved soybean protein quality and functional properties ([protein solubility, emulsifying capacity, and oil absorption capacity] of soybean protein isolates) during storage. Polypropylene bags and 25°C accelerated protein deterioration lead to significant nutritional losses.
Rabia Msuya +3 more
wiley +1 more source
International Journal of Cancer, EarlyView.Schematic overview of systemic and bone marrow‐specific adiposity in Hodgkin Lymphoma (HL). Body Mass Index was associated with bone marrow (BM) involvement, relapse, and mortality (1). In contrast, increased yellow marrow density was associated with poorer prognosis (2).
Andreia Matos +22 more
wiley +1 more source
Permeability Assessment of a High-Throughput Mucosal Platform. [PDF]
Pharmaceutics, 2023 Butnarasu C +4 more
europepmc +1 more source