Results 121 to 130 of about 6,200 (148)

Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Food Hydrocolloids, 2021
Carolina Calderón-Chiu, Montserrat Calderon-Santoyo, Ja Ragazzo-Sánchez   +2 more
exaly  

Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

Food Hydrocolloids, 2023
Mar Villamiel
exaly  

Techno-functional properties of edible insect proteins and effects of processing

Current Opinion in Colloid and Interface Science, 2021
Maryia Yu Mishyna, Julia K Keppler, Jianshe Chen   +2 more
exaly  

Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities

Trends in Food Science and Technology, 2022
Seid Mahdi Jafari
exaly  

Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential

Food Reviews International, 2022
Jhony Navat Enríquez-Vara, Luis Mojica
exaly  

Application of plant mucilage polysaccharides and their techno-functional properties’ modification for fresh produce preservation

Carbohydrate Polymers, 2021
Ibukunoluwa Fola Olawuyi, Soo-Rin Kim
exaly  

Bioactive and Techno-Functional Properties of Barnyard Millet (Echinochloa frumentacea)

2023
Anuradha Dutta, Deepa Joshi, Shweta Suri, Nalini Trivedi, Ranjana Acharya, Rushda Malik, Shayani Bose, Ankita Dobhal   +7 more
openaire   +1 more source

Techno-functional properties and immunomodulatory potential of exopolysaccharide from Lactiplantibacillus plantarum MM89 isolated from human breast milk

Food Chemistry, 2022
Muhammad Shahid Riaz Rajoka, Haruki Kitazawa, Francisco J. Barba   +2 more
exaly  

Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

LWT - Food Science and Technology, 2021
Guadalupe Loarca-Piña
exaly  

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Innovative Food Science and Emerging Technologies, 2020
Verónica García Arteaga, Isabel Muranyi, Ute Schweiggert-Weisz   +2 more
exaly