Results 41 to 50 of about 16,498 (166)

Immunoglobulin E-binding Proteins of Cooked Walnuts in Korean Children [PDF]

Allergy, Asthma & Immunology Research, 2018
The immunological characteristics of young Korean children with walnut (WN) allergy and the influence of different cooking methods on WN proteins have not been evaluated to date. This study aimed to evaluate the major WN allergens identified among Korean children, together with changes in WN antigenicity caused by common cooking methods.We enrolled ...
Jeongmin Lee, Kyunguk Jeong, Se-ah Jeon, Sooyoung Lee   +3 more
openaire   +2 more sources

Preparation and Performance Analysis of Walnut Meal Protein Modified by Ultrasound-assisted Wet Glycosylation

Shipin gongye ke-ji
To develop a functional walnut meal protein-polysaccharide complex for improving the resource utilization of walnut meal protein and expanding its applications, this study focused on the modification of walnut meal protein via ultrasound-assisted wet ...
Tianyu ZHANG, Huan XIE, Chunmei LI, Yuting ZHOU, Manli LIU   +4 more
doaj   +1 more source

A case report of acute food protein-induced enterocolitis syndrome to walnut

Allergy, Asthma & Clinical Immunology, 2023
Abstract Background Food protein-induced enterocolitis syndrome (FPIES) is a delayed, non-IgE-mediated food allergy. This syndrome was once thought to be rare, but emerging literature suggests an increasing incidence along with more foods being implicated.
Wen Zheng Zhu, Siobhan Perkins
openaire   +3 more sources

Engineering Biochar‐Derived Functional Materials for High‐Performance Supercapacitors: Design Principles, Mechanisms, and Scalable Strategies

Carbon Energy, EarlyView.
ABSTRACT Biochar has emerged as a useful and adaptable source of carbon for supercapacitor electrodes. Its value comes from the way biomass chemistry, thermal conversion, and activation conditions shape the resulting pore network, surface groups, and degree of carbon ordering.
Soumen Mandal, Avinash C. Mendhe, Mayna Roy, Neha S. Barse, Taejoon Park, Han‐Seung Lee, Haigun Lee   +6 more
wiley   +1 more source

Perovskite Photodetectors at the Intelligence Frontier: From Tunable Materials to Adaptive Optoelectronic Systems

Carbon Energy, EarlyView.
This comprehensive review presents a progressive roadmap for perovskite vision detectors. Centered on perovskite‐based artificial perception, the graphic illustrates a systematic evolution: starting with fundamental material engineering and device architectures, advancing toward complex functional strategies such as flexible neuromorphic imaging ...
Chenglong Li, Wei Qu, Deepak Kumar, Naini Jain, Nur Wardina Syahirah binti Mohamad Fadil, Nur Najiha binti Ahmad Rasid, Emannuel Kymakis, Maria Vasilopoulou, Chunxiong Bao, Feng Gao, Peng Gao, Sanjeev Kumar Sharma, Mohammad Khaja Nazeeruddin, Abd. Rashid bin Mohd Yusoff, Haotong Wei   +14 more
wiley   +1 more source

Ultrasonic Enhanced Walnut Protein Emulsifying Property [PDF]

Journal of Food Processing & Technology, 2013
The effect of ultrasonic treatment on emulsifying property of walnut protein was investigated. The walnut protein concentration was adjusted to 1% and treated with ultrasonic at different temperature, power, frequency and time. The result showed that walnut protein emulsifying property firstly increased and then decreased with the temperature increase ...
openaire   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Effects of Ultra-high Pressure Treatment on the Structural and Functional Properties of Walnut Protein

Shipin gongye ke-ji
To improve the functional properties of walnut protein and broaden its application potential, the impact of ultra-high pressure treatment on the structure and functional characteristics of walnut protein was investigated.
Di WANG, Chunxiu PENG, Hao FU, Chao LI, Zelin LI, Jiashun GONG   +5 more
doaj   +1 more source

Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

Foods, 2021
In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10,
Khaled A. Abbas, Hani S. Abdelmontaleb, Shaimaa M. Hamdy, Abderrahmane Aït-Kaddour   +3 more
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source