Results 231 to 240 of about 116,006 (295)

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

An <i>In silico</i> analysis on the phosphorylation dependent structural and thermal stability of thermophilic proteins. [PDF]

Front Chem
Arunachalam S, Gnanasekaran R.
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Tracking Protein Misfolding and Oligomerization: A Temperature-Controlled Ion Mobility-Mass Spectrometry Approach. [PDF]

Anal Chem
Svingou D, McAlary L, Harrison JA, Zenobi R.   +3 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

The Influence of Harmonic Ratio on HIFU-Induced Thermal Lesion Formation in Biological Tissue. [PDF]

J Biomed Phys Eng
Dong H, Hu J, Chen W.
europepmc   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Modification of Whey Protein Isolate with Surfactants Based on Hofmeister Series and Interaction Parameter. [PDF]

ACS Omega
Lopes JS, Cosate de Andrade MF, Morales AR.   +2 more
europepmc   +1 more source

Processing-Induced Modifications of Camel Milk Immunoglobulins and Lactoferrin: Implications for Immunocompromised Pediatric Populations and Therapeutic Applications. [PDF]

Foods
Alhaj OA, Ibrahim MO, Elsahoryi NA, Al-Maseimi OD.   +3 more
europepmc   +1 more source

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation. [PDF]

Foods
Yang B, Tang Y, Xu T, Dai S, Fang Q, Lv G, Wang H, Jiang L.   +7 more
europepmc   +1 more source