Results 81 to 90 of about 35,287 (224)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Soy protein enzymatic hydrolysis and polysaccharides interactions: differential performance on kinetic adsorption at air-water interface [PDF]
, 2016 The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to the air-water interface and the effect of polysaccharides addition. Was used soy protein (SP) and theirs hydrolysates of 2% (H1) and 5.4% (H2) degree of
Carrera Sánchez, Cecilio +2 more
core
Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study. [PDF]
, 2012 The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses.
Fairclough, Andrew +3 more
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood” [PDF]
, 2019 For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition.
Alexandrov, A. (Alexandr) +5 more
core +3 more sources
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein +3 more
wiley +1 more source
A review of extractions of seaweed hydrocolloids: Properties and applications
eXPRESS Polymer Letters, 2018 The term hydrocolloid generally refers to substances that form gels or provide viscous dispersion in the presence of water. Alginate, agar, and carrageenan are three commercially valuable hydrocolloids derived from certain brown and red seaweed and each ...
H. P. S. Abdul Khalil +8 more
doaj +1 more source
Foaming properties of protein/pectin electrostatic complexes and foam structure at the nanoscale [PDF]
, 2010 The foaming properties, foaming capacity and foam stability, of soluble complexes of pectin and a globular protein, napin, have been investigated with a "Foamscan" apparatus.
Axelos, Monique A. V. +3 more
core +4 more sources
International Journal of Nursing Practice, Volume 32, Issue 3, June 2026.ABSTRACT Introduction Chronic leg ulcers (CLUs) are complex wounds that often fail to heal within a reasonable timeframe, leading to prolonged morbidity, reduced quality of life and significant healthcare costs. The severity and exudate level of these wounds influence treatment choice and patient outcomes.
Vladica Veličković +3 more
wiley +1 more source
Revue Nature et TechnologieThe present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique +7 more
doaj +8 more sources