Results 231 to 240 of about 35,027 (292)

Fractionation of Milligram Quantities of Gadolinium and Terbium Ions by Annular Free‐Flow Isotachophoresis

ELECTROPHORESIS, Volume 47, Issue 6, Page 441-449, June 2026.
ABSTRACT The fractionation of milligram quantities of gadolinium (Gd) and terbium (Tb) ions is demonstrated using annular free‐flow isotachophoresis (ITP) with ammonium as the leading ion and hydronium as the terminating ion, and α‐hydroxyisobutyric acid (HIBA) and acetate as lanthanide complexing ligands.
Hannah Hallikainen, Xiaofeng Guo, Cornelius Ivory   +2 more
wiley   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, Volume 3, Issue 2, Page 281-292, June 2026.
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, Volume 3, Issue 2, Page 406-417, June 2026.
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

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, Volume 3, Issue 2, Page 394-405, June 2026.
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, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source

Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy, Abinaya Arunachalam, Jan Krijgsheld, Gert‐Jan W. Euverink   +3 more
wiley   +1 more source

Integrated Enzyme‐ and Ultrasound‐Assisted Extraction of Fennel Seed Proteins: Process Optimization, Structure, and Functionality

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This graphical abstract presents an integrated enzyme‐ (Viscozyme L) and ultrasound‐assisted extraction strategy that successfully boosts fennel seed protein yield from 61% to 93%. Following process optimization, the resulting protein isolate exhibits significantly enhanced solubility, emulsifying, foaming, and water/oil‐holding properties.
Izzet Turker, Hilal Isleroglu
wiley   +1 more source

Characterization, Identification, and Antioxidant Mechanism of Antioxidant Peptides From Schisandra chinensis Based on Peptidome and Molecular Docking/Dynamics

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Schisandra chinensis peptides (SCP) exhibited potent in vitro antioxidant activity and repaired UVB‐induced oxidative damage in HaCaT cells, while demonstrating excellent stability and biosafety. SCP also activated the Keap1/Nrf2 pathway, with IFSPWL identified as the key bioactive peptide that forms the most stable Keap1 complex via integrated ...
Shuo Zheng, Xingyu Xiao, Yi Li, Tong Su, Qinchuan Lv, Jiayuan Fang, Linlin Hao, Huayi Lu   +7 more
wiley   +1 more source

Validation of an alternative algorithm to oligoclonal bands. Free Light Chains in Cerebrospinal Fluid: Quantitative and Qualitative method. [PDF]

Mult Scler J Exp Transl Clin
Facio ML, Garcia M, Baraκian B, Viniegra J, Madalena L, Bresciani P, Alejandre M.   +6 more
europepmc   +1 more source

Isoelectric focusing

Journal of Chromatography A, 1976
Isoelectric focusing, J.P. Arbuthnott, J.A.
Everaerts, FM Frans, Everaerts, F.M.
core   +8 more sources