Results 191 to 200 of about 45,158 (212)

Walnut protein-based 3D printed cream substitute

Journal of Food Engineering, 2023
Hongbo Li, Wenting Wang, Na Li, Zhenbin Liu, Dan Xu, Huayin Pu, Weize Liang, Haizhen Mo, Liangbin Hu   +8 more
openaire   +1 more source

Optimization of protein extraction technique in walnut fruits

Acta Horticulturae, 2021
S.Yu. Khokhlov, E.S. Panyushkina, V.V. Vasipov, A.A. Petrov, E.G. Chupahin, I.V. Kruchina-Bogdanov, I.S. Gorbunov   +6 more
openaire   +1 more source

Complexation between curcumin and walnut protein isolate modified by pH shifting combined with protein-glutaminase

Food Chemistry
The poor techno-functional properties of walnut protein isolate (WPI) limit its application as carrier to improve bioavailability of curcumin. In this study, WPI was modified by pH-shifting (PS) and protein-glutaminase (PG). Changes on the physicochemical and structural characteristics of WPI and effects on complexation with curcumin were investigated.
Caiyi, Liu, Zhiyang, Deng, Liang, Wang, Minwei, Zhang, Jun, Liu   +4 more
openaire   +2 more sources

Oligomeric protein complexes in Crimean walnut cultivars

Acta Horticulturae, 2019
S. Khokhlov, E.S. Panyushkina, V.V. Vasipov, A.A. Petrov, E.G. Chupahin, I.V. Kruchina-Bogdanov, I.S. Gorbunov   +6 more
openaire   +1 more source

Optimisation process of walnut protein hydrolysed as an antioxidant candidate

Journal of Food Measurement and Characterization, 2023
Yingshi Chen, Yingyan Liang, Han He, Mingyang Sun, Pantian Huang, Bimin Lin, Jianfeng Zhan, Yong Cao, Jianyin Miao   +8 more
openaire   +1 more source

Arginine-Containing Peptides Derived from Walnut Protein Against Cognitive and Memory Impairment in Scopolamine-Induced Zebrafish: Design, Release, and Neuroprotection

Journal of Agricultural and Food Chemistry, 2022
Lin Zheng, Mou-ming Zhao, Jianping Wu
exaly  

Anti-inflammatory and gut microbiota regulatory effects of walnut protein derived peptide LPF in vivo

Food Research International, 2022
Chong Wang, Yingmin Jia
exaly  

Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate

LWT - Food Science and Technology, 2021
Zheng Zhou
exaly  

The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties

Food Research International, 2022
exaly  

Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein

Food Chemistry, 2021
Xiangzhen Kong, Lina Zhang, Yeming Chen
exaly