Results 11 to 20 of about 16,498 (166)

Effect of Walnut Protein on the Quality of Prepared Food

Liang you shipin ke-ji, 2021
China is rich in walnut meal resources, the protein content of walnut meal is high, but it has not been fully utilized. Low fat food is in line with people’s health consumption concept, but it often has some problems such as high hardness, low moisture ...
LI Xiang-yang, LIU Xiao-nan, YIN Yan-lin, ZUO Dong-ying, MA jian-gang, WANG Zhan-yong, GUO An-min   +6 more
doaj   +2 more sources

Effect of heat treatment on functional properties of walnut protein and enzymatic hydrolysis products of walnut meal [PDF]

Zhongguo niangzao
In this study, using walnut meal as raw materials, the walnut protein was extracted by acid precipitation and alkaline extraction, and the enzymatic hydrolysis product was prepared by alkaline protease.
LIU Meng, SHAO Tengteng, HONG Jinming, FAN Fengjiao, ZHANG Jianming
doaj   +2 more sources

Optimization of Enzymatic Hydrolysis and Decolorization Process of Walnut Protein

Liang you shipin ke-ji, 2022
This paper aimed at the high-value utilization of walnut cake, a by-product of oil processing industry. The walnut protein (WP) was extracted by alkali extraction-acid precipitation method from cold-pressed walnut cake, then trypsin hydrolysis process ...
WANG Wei, LI Ya-juan, JIANG Yue, SHEN Ming-juan   +3 more
doaj   +2 more sources

Preparation and Performance Analysis of Manchurian Walnut Oil Microcapsules with Manchurian Walnut Protein Isolate as Wall Material [PDF]

Shipin Kexue
Mixtures of maltodextrin (MD), egg yolk protein (EYP), Manchurian walnut protein isolate (MWPI) and soybean protein isolate (SPI) in different proportions were used as wall materials to prepare Manchurian walnut oil microcapsules by spray drying.
LI Xin, XIN Yu, SUN Yue, QI Bin, WANG Limei
doaj   +2 more sources

Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein. [PDF]

Foods, 2023
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance ...
Li S, Liu Z, Hei X, Wu C, Ma X, Hu H, Jiao B, Zhu J, Adhikari B, Wang Q, Shi A.   +10 more
europepmc   +4 more sources

Efficient Bioflocculation of Chlorella vulgaris with a Chitosan and Walnut Protein Extract. [PDF]

Biology (Basel), 2021
Bioflocculation represents an attractive technology for harvesting microalgae with the potential additive effect of flocculants on the production of added-value chemicals. Chitosan, as a cationic polyelectrolyte, is widely used as a non-toxic, biodegradable bioflocculant for many algal species.
Xu K, Zou X, Mouradov A, Spangenberg G, Chang W, Li Y.   +5 more
europepmc   +5 more sources

Identification and Anti-Fatigue Activity of Walnut Protein Hydrolysate. [PDF]

Nutrients
Objective: This study aims to investigate the structural and functional characteristics of walnut protein hydrolysates (WPHs) with different molecular weights prepared using protease from Dregea sinensis Hemsl, as well as the anti-fatigue effects of low-molecular-weight walnut protein hydrolysates (LWPs) and their impact on the cecal microbiota and ...
Huang S, Wang Y, Li M, Mu H, Tan C, Wang M, Zhang F, Sheng J, Tian Y, Zhao C.   +9 more
europepmc   +3 more sources

Preparation of Glycosylated Walnut Protein Isolate-Inulin Conjugate and Analysis of Its Properties

Shipin gongye ke-ji, 2023
To improve the solubility of the walnut protein, it was modified through glycosylation. The preparation process of the walnut protein isolate-inulin conjugate was optimized by single-factor and response surface tests.
Yu CHEN, Shinuo CAO, Yijie SHEN, Chang LI, Jian DU, Fengjun WANG   +5 more
doaj   +1 more source

Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making

Croatian Journal of Food Science and Technology, 2021
This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a ...
Abiodun A. Olapade, Oluwayemisi F. J. Awofadeju   +1 more
doaj   +1 more source

An overview of walnuts application as a plant-based

Frontiers in Endocrinology, 2022
The plant-based refers to plant-based raw materials or products that are available as the source of protein and fat. Utilization and development of walnuts as a plant-based, resulting in a high-quality protein-rich walnut plant-based product: walnut ...
Xingjian Zhou, Xingjian Zhou, Xingyu Peng, Xingyu Peng, Huan Pei, Huan Pei, Yuhan Chen, Yuhan Chen, Hui Meng, Hui Meng, Jiali Yuan, Jiali Yuan, Haijing Xing, Haijing Xing, Yueying Wu, Yueying Wu   +15 more
doaj   +1 more source