Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties
Journal of Agricultural and Food Chemistry, 2023A growing interest in pulse proteins in recent years results from their crucial role in the transition toward sustainable food systems. Consequently, current research is mainly focused on the production of protein ingredients and the evaluation of their nutritional and techno-functional properties for the development of animal product analogues ...
Alexia Gravel, Alain Doyen
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Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara
Food Chemistry, 2020The objective was to evaluate the effect of modifying okara with alkaline hydrogen peroxide at different H2O2 concentrations and treatment temperatures on its soluble fiber content, water absorption and holding capacity, swelling capacity, and protein solubility in water.
Bruna Yumi, Yoshida +1 more
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Molecular regulation of rapeseed protein for improving its techno-functional properties
International Journal of Biological MacromoleculesTo improve the techno-functional properties of rapeseed protein (RP), this work tried to regulate the molecular structure of RP via inducing the co-assembly of RP with zein and whey protein (WP). The results showed that WP and zein mainly regulate the folding process of RP through hydrophobic and disulfide bonds, thereby altering the structural ...
Feng, Shao +6 more
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Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions
2008Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.
Drago, Silvina Rosa +2 more
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Development and Validation of Miniaturized Assays to Assess Protein Techno‐functional Properties
Current ProtocolsAbstractTechno‐functional properties of protein isolates such as emulsification, foaming, and gelling serve as key indicators to determine their food applications. Conventional macro‐volume techniques used to measure these techno‐functional properties are usually time consuming, require large amounts of protein samples, and are impractical when diverse
Jordy Kim Ung Ling +6 more
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Techno-Functional Properties of Wheat-Based Food Products
2023Rakesh Kumar Prajapat +6 more
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Techno-functional properties of microalgae in food products
2023Wanida Pan-utai, Siriluck Iamtham
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Techno-functional properties of Cactaceae polysaccharides for food packaging application: A review
International Journal of Biological MacromoleculesThe growing environmental concerns over the use of synthetic polymers have encouraged the search for biodegradable alternatives in food packaging. Among natural sources, the Cactaceae family has emerged as a promising candidate due to its abundance, sustainability, and versatile functional properties. Mucilage extracted from Opuntia cladodes and pectin
Júlia Matos, Coqueiro +4 more
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Spirulina platensis protein hydrolysates: Techno-functional, nutritional and antioxidant properties
Algal Research, 2022Maryam Mohammadi +3 more
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