Results 81 to 90 of about 16,498 (166)

Effects of heat and ultrasonic treatments on the structure and processing characteristics of walnut protein

Food Materials Research
This study aimed to enhance the utilization efficiency of walnut protein (WP) and expand its application scope in the food industry. The impact of heat and ultrasonic treatments on the structure and processing characteristics of WP was investigated ...
Jinwei Liu, Chen Peng, Rongrong Jin, Hao Yu, Bingna Li, Weijie Lai, Zihao Tian, Wenbin Zhao, Chenhui Han, Jie Yang, Ying Liu, Yang Qu   +11 more
doaj   +1 more source

Preparation, Isolation and Purification, Characterization and Mechanism of DPP-IV Inhibitory Peptide of Walnut Origin

Shipin gongye ke-ji
This study isolated and characterized bioactive peptides with dipeptidyl peptidase-IV (DPP-IV) inhibitory activity from walnut protein hydrolysates. The hydrolysis process was optimized using response surface methodology with alkaline protease, yielding ...
Yijian JIANG, Qingzhi WU, Jian ZHANG, Xiaoying MAO   +3 more
doaj   +1 more source

Application of walnut cake and meal in animal production

Siliao yanjiu
Walnut cake and walnut meal are the by-products of walnuts after oil extraction. Walnut cake and meal are rich in nutrients such as protein and vitamins, but are high in dry matter and crude fiber.
SHANG Xiao-dan, ZHANG Rui, SUN Ling, SHANG Ze-zheng, LI Shu-yi, DONG Xin-xing, MA Li, BAI Ying   +7 more
doaj  

Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles. [PDF]

Molecules, 2023
Liu J, Zhang H, Sun X, Fan F.
europepmc   +1 more source

Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system. [PDF]

J Food Sci Technol, 2023
Wang Y, Chen Y, Lv J, Li C, Wang F.
europepmc   +1 more source

Effects of Protein-glutaminase and Starter Cultures on the Quality of Walnut-based Yogurt

Shipin gongye ke-ji
Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization ...
Xinya YIN, Mengyao LI, Hehe LI, Ling ZHU, Hui ZHANG, Li WANG   +5 more
doaj   +1 more source

Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols. [PDF]

J Food Sci Technol, 2023
Pei S, Wang Y, Zhang Y, Wang F.
europepmc   +1 more source

Assessment of Phytochemical Characteristics of Walnut (Juglans regia) Leaves: Determination of Nutritional Value and Quantitative Content of Phenolic Compounds

Research in Agricultural Sciences
This study aimed to assess the nutritional value of walnut leaves (Juglans regia), investigate the content of major polyphenolic compounds in walnut leaves, and assess the potential of walnut leaves as a phytogenic supplement to poultry diets.
Ganna Chorna, Lydmila Poliakova, Svitlana Pankova, Olena Gaviley   +3 more
doaj   +1 more source

Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. [PDF]

Foods, 2023
Han M, Zhao J, Wu Q, Mao X, Zhang J.
europepmc   +1 more source

Optimazation research on hydrolysis condition of walnut protein [PDF]

Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering, 2015
Weibin Liang, Dianpeng Li, Yueyuan Chen, Ziming Yang, Jinlei Liu, Xiaojie Yan   +5 more
openaire   +1 more source