Results 11 to 20 of about 28,193 (265)
Foods, 2023 Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions.
Miaomiao Shi +5 more
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Ultrasonics Sonochemistry, 2023 The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were ...
Xuehua Zhang, Quanyou Guo, Wenzheng Shi
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Foaming Properties of Soy Protein Isolate Hydrolysates [PDF]
Journal of Food and Nutrition Sciences, 2015 Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree.
Panizzolo, Luis Alberto +1 more
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Study of the Thermal Protection Mechanism of Animal Proteins and Plant Proteins on Betanin
Shipin gongye ke-ji, 2023 In order to explore the thermal protective effects of different proteins on betanin and clarify its protective mechanism, two animal proteins-lactoferrin and β-lactoglobulin, and two plant proteins-rice protein and soybean protein isolate were used.
Ting HU +7 more
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Quality and sensory properties of maize flour cookies enriched with soy protein isolate
Cogent Food & Agriculture, 2017 This study was carried out to assess the quality and sensory properties of maize flour cookies enriched with soy protein isolate with the aim of encouraging the use of soy beans in producing value-added products. Soy protein isolate was produced from soy
S.A.O. Adeyeye +2 more
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Journal of Future Foods, 2023 : The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility.
Yuqing Lei +7 more
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Data in Brief, 2016 This data file describes the bioinformatics analysis of uterine RNA-seq data comparing genome wide effects of feeding soy protein isolate compared to casein to ovariectomized female rats age 64 days relative to treatment of casein fed rats with 5 μg/kg/d
Martin J. Ronis +5 more
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eFood, 2023 The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage.
Rui Zhou +5 more
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The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
Croatian Journal of Food Science and Technology, 2016 The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev +6 more
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Current Research in Food Science, 2022 Sensor films are finding wide range of applications. Different type of sensing films is fabricated for the identification of chemicals, ions, heavy metals, changes in the pH, etc.
Rekha Rose Koshy +5 more
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