Results 1 to 10 of about 126,487 (169)

Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels [PDF]

Gels, 2022
In this study, we discovered that a certain concentration of Na+ (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ ...
Yuqing Lei, Hui Ouyang, Wu Peng, Xiongwei Yu, Long Jin, Shugang Li   +5 more
doaj   +9 more sources

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

Molecules, 2023
This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by pH-cycling, combined with the ultrasound method, to investigate the impact of various nano-WalPI concentrations (0.5~2.5%) and oil volume fractions (20~70%) on the ...
Jiongna Liu, Hengxuan Zhang, Xue Sun, Fangyu Fan   +3 more
doaj   +7 more sources

Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology [PDF]

Frontiers in Nutrition, 2023
Walnut protein isolate (WPI) is a nutritious protein with poor solubility, which severely limits its application. In this study, composite nanoparticles were prepared from WPI and soy protein isolate (SPI) using the pH-cycle technology.
Yixin Dai, Ying Xu, Chunhe Shi, Ye Liu, Shuang Bi   +4 more
doaj   +7 more sources

Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions [PDF]

Foods
To enhance the functional properties of walnut protein isolate (WalPI), hydrophilic whey protein isolate (WPI) was selected to formulate WalPI-WPI nanoparticles (nano-WalPI-WPI) via a pH cycling technique. These nano-WalPI-WPI particles were subsequently
Yanling Lu, Yuxin Jiang, Jiongna Liu, Xiaoqin Yang, Yueliang Zhao, Fangyu Fan   +5 more
doaj   +7 more sources

Effect of pH-Shifted Compound Heating Treatment on the Structure and Properties of Walnut Protein Isolate [PDF]

Foods
This study aims to explore the effect of pH on the solubility of walnut protein isolate (WPI) across a pH range of 7.0 to 12.0. The findings reveal that WPI solubility increased with rising pH levels, reaching a maximum solubility of 61.13% (4.79 mg/mL ...
Liwen Chai, Wei Shi, Yunxia Tan, Xudong Che, Jiankang Lu, Bingyao Bai, Chunlan Zhang   +6 more
doaj   +7 more sources

Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl [PDF]

Journal of Future Foods, 2023
: The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility.
Yuqing Lei, Lulu Ma, Hui Ouyang, Wu Peng, Feiran Xu, Ping Wang, Long Jin, Shugang Li   +7 more
doaj   +6 more sources

Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Walnut Protein Isolate [PDF]

Molecules, 2021
The purpose of this paper was to investigate the effect of high-intensity ultrasonication (HIU) pretreatment before enzymolysis on structural conformations of walnut protein isolate (WPI) and antioxidant activity of its hydrolysates.
Fei Zhao, Xiaosong Zhai, Xuemei Liu, Meng Lian, Guoting Liang, Jingxiang Cui, Haizhou Dong, Wentao Wang   +7 more
doaj   +8 more sources

Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure [PDF]

Gels, 2023
Walnut protein is a kind of natural, high-quality plant protein resource. However, its high content of gluten, strong hydrophobicity and poor gelation ability have greatly limited its development and utilization in gel products.
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiuting Li, Xiongwei Yu, Qianhui Gu, Shugang Li   +7 more
doaj   +5 more sources

Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights [PDF]

Food Chemistry: X
This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations of 5 %, 10 %,
Weizhuo Zhu, Liping Sun, Ying Gu, Yongliang Zhuang, Gaopeng Zhang, Xuejing Fan, Yangyue Ding   +6 more
doaj   +5 more sources

The effects of the interaction between cyanidin-3-O-glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G. [PDF]

Food Sci Nutr
This study explores the interaction between cyanidin‐3‐O‐glucoside (C3G), a water‐soluble pigment known for its diverse functional activities, and walnut protein isolate (WPI) as a potential stabilizing agent.
Wang D, Cui H, Zong K, Hu H, Li Y, Yang J.   +5 more
europepmc   +2 more sources