Results 51 to 60 of about 11,038 (258)

Performance Assessment and Lab‐Scale Economic Evaluation of Alkaline Extraction and Comparative Precipitation of Cyanobacterial Proteins

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Algal proteins from cyanobacteria serve as a natural source of biopolymers. The principal challenge manifests as nonoptimization of unit operations in downstream process accounting for higher costs. This study focuses on process assessment of unit‐operations for selecting suitable recovery strategies not only based on yield, but also considers
Neha Goel, Ariz Hussain, Poonam Choudhary   +2 more
wiley   +1 more source

Use of Texturised Pea Protein By-Product in High-Protein Bread

Applied Sciences
There is increasing interest in protein-enriched foods and in the valorisation of by-products from the agri-food sector. This study investigated the incorporation of by-products derived from texturised pea protein production into high-protein bread ...
Paloma Franco, Diogo Salvati, Manuel Gómez   +2 more
doaj   +1 more source

Effect of Carboxymethyl Chitosan and Genipin on the Structural, Water Uptake, and Thermomechanical Properties of Zein‐Based Biodegradable Materials

Journal of Applied Polymer Science, EarlyView.
The effects of carboxymethyl chitosan and genipin on zein‐based biodegradable materials have been investigated. The addition of these compounds alters the material's structure, water absorption, and thermomechanical behavior, while genipin enhances mechanical performance through the formation of polymer networks.
Fahimeh Alsadat‐Seyedbokaei, Carlos Bengoechea, Manuel Felix   +2 more
wiley   +1 more source

Induction and Enhancement of Bacteriocin Production (Review)

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi‐purified preparations or crude fermentates. These bacteriocin‐containing products often exhibit unsatisfactory purity, low active‐substance content, and high production costs, limiting their commercialization and use. This review aims to analyze
Oksana Knysh, Artur Martynov
wiley   +1 more source

Properties of wholemeal spelt dough and bread enriched with plant proteins [PDF]

Journal on Processing and Energy in Agriculture, 2015
The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5% soy protein concentrate and 8 % pea protein isolates are an improvement for dough ...
Šimurina Olivera, Brkljača Jovana, Krulj Jelena, Jambrec Dubravka, Filipčev Bojana, Jevtić-Mučibabić Rada, Pestorić Mladenka   +6 more
doaj  

Perovskite Photodetectors at the Intelligence Frontier: From Tunable Materials to Adaptive Optoelectronic Systems

Carbon Energy, EarlyView.
This comprehensive review presents a progressive roadmap for perovskite vision detectors. Centered on perovskite‐based artificial perception, the graphic illustrates a systematic evolution: starting with fundamental material engineering and device architectures, advancing toward complex functional strategies such as flexible neuromorphic imaging ...
Chenglong Li, Wei Qu, Deepak Kumar, Naini Jain, Nur Wardina Syahirah binti Mohamad Fadil, Nur Najiha binti Ahmad Rasid, Emannuel Kymakis, Maria Vasilopoulou, Chunxiong Bao, Feng Gao, Peng Gao, Sanjeev Kumar Sharma, Mohammad Khaja Nazeeruddin, Abd. Rashid bin Mohd Yusoff, Haotong Wei   +14 more
wiley   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

Current Research in Food Science
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we
Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien   +5 more
doaj   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

When Two Dimensions Matter: A Critical Review of Recent Comprehensive Two‐Dimensional Gas Chromatography Applications in Food Analysis

ChemFoodChem, EarlyView.
Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano, Alba Bautista, Ana M. Ares, José Bernal   +3 more
wiley   +1 more source