Results 61 to 70 of about 25,381 (264)

Harnessing Phase Separation for the Development of High‐Performance Hydrogels

Advanced Science, EarlyView.
ABSTRACT Hydrogels are indispensable for the development of next‐generation bioelectronics, soft robotics, and biomedical devices, where their mechanical properties determine performance and reliability. Among strategies to enhance hydrogel mechanics, phase separation enables controlled heterogeneity resulting in gel networks that are reinforced by ...
Yue Shao, Yiming Ma, Baihao Shao, Molly M. Stevens   +3 more
wiley   +1 more source

Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market

Current Research in Food Science
There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the
Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Tatiana de Lima Azevedo, Rosemar Antoniassi, Melicia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Grassi Mellinger   +7 more
doaj   +1 more source

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, EarlyView.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

CyTA - Journal of Food, 2018
Pea protein isolate (PPI) prepared through isoelectric protein precipitation was heat-treated between 50°C and 100°C. The effect of heat treatment on the structural and functional properties of proteins was evaluated.
Dongfang Chao, Rotimi E. Aluko
doaj   +1 more source

Riociguat inhibits ultra‐large VWF string formation on pulmonary artery endothelial cells from chronic thromboembolic pulmonary hypertension patients

Pulmonary Circulation, 2022
Chronic thromboembolic pulmonary hypertension (CTEPH) is characterized by elevated pulmonary arterial pressure and organized thrombi within pulmonary arteries.
Takayuki Jujo Sanada, Xue D. Manz, Petr Symersky, Xiaoke Pan, Keimei Yoshida, Jurjan Aman, Harm Jan Bogaard   +6 more
doaj   +1 more source

The Identification of Main Proteins Fractions from Pea Protein Isolates

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Pea’s proteins represent a valuable source of edible proteins which are well tolerating by human body, and contain all essential amino acids. Mature pea’s seeds are very rich in proteins that can be extracted in order to be used to improve the nutritional value of other foods. Pea’s proteins contain several fractions of albumins and globulins. We
Raul IANCHICI, Rodica SEGAL, Simona CRISAN, Monica ZDREMTAN   +3 more
openaire   +2 more sources

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Plastocyanin Transit Peptide Interacts with Potato virus X Coat Protein, While Silencing of Plastocyanin Reduces Coat Protein Accumulation in Chloroplasts and Symptom Severity in Host Plants

Molecular Plant-Microbe Interactions, 2009
Potato virus X coat protein (PVXCP) is, through communication with host proteins, involved in processes such as virus movement and symptom development.
Y. Qiao, H. F. Li, S. M. Wong, Z. F. Fan
doaj   +1 more source

An Overview of Polyphenols and Color Chemistry in Cocoa

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Cocoa polyphenols have been traditionally known for their beneficial properties in human health. However, less is known about their other impacts on cocoa processing. This review highlights current discoveries in the role of polyphenols in the formation of color in cocoa.
Jasmeet Kaur Khanijou, Mario Wibowo
wiley   +1 more source

Origin of de Novo Synthesized Proteins in the Different Compartments of Pea-Rhizobium sp. Symbiosomes

Molecular Plant-Microbe Interactions, 1999
The origin of de novo synthesized proteins in the interface between pea and a Rhizobium sp. in root nodules has been determined. The symbiotic interface is defined as the peribacteroid space including proteins associated with either the symbiosome ...
Anna Carina Wiborg Simonsen, Lis Rosendahl   +1 more
doaj   +1 more source