Results 141 to 150 of about 126,487 (169)
Some of the next articles are maybe not open access.
Journal of Food Biochemistry, 2022
Walnut protein isolate was hydrolyzed using alcalase® to obtain angiotensin-I-converting enzyme (ACE) inhibitory (ACEI) peptides. The components with high ACEI activity were successfully purified from walnut protein isolate hydrolysates (WPIH) by ...
Fengjun Wang
exaly +2 more sources
Walnut protein isolate was hydrolyzed using alcalase® to obtain angiotensin-I-converting enzyme (ACE) inhibitory (ACEI) peptides. The components with high ACEI activity were successfully purified from walnut protein isolate hydrolysates (WPIH) by ...
Fengjun Wang
exaly +2 more sources
Food Research International
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC)
Fengjun Wang
exaly +2 more sources
Walnut isolate protein (WPI)-epigallocatechin gallate (EGCG) conjugates can be employed to creat food-grade delivery systems for preserving bioactive compounds. In this study, WPI-EGCG nanoparticles (WENPs) were developed for encapsulating lycopene (LYC)
Fengjun Wang
exaly +2 more sources
International Journal of Biological Macromolecules
Lutein, a natural pigment with multiple beneficial bioactivities, faces limitations in food processing due to its instability. In this study, we constructed four modified walnut protein isolate (WNPI) based emulsions as emulsion-based delivery systems ...
Liang Liu +6 more
semanticscholar +3 more sources
Lutein, a natural pigment with multiple beneficial bioactivities, faces limitations in food processing due to its instability. In this study, we constructed four modified walnut protein isolate (WNPI) based emulsions as emulsion-based delivery systems ...
Liang Liu +6 more
semanticscholar +3 more sources
Food Chemistry
This study investigated the effects of a double-modification process involving Alcalase hydrolysis (1, 3, and 5 min) and ultrasound treatment (360 W, 15 min) on the functional properties and characteristics of walnut protein isolate (WPI).
Mengxin Wang +4 more
semanticscholar +3 more sources
This study investigated the effects of a double-modification process involving Alcalase hydrolysis (1, 3, and 5 min) and ultrasound treatment (360 W, 15 min) on the functional properties and characteristics of walnut protein isolate (WPI).
Mengxin Wang +4 more
semanticscholar +3 more sources
Food Chemistry
Cellulose nanofiber (CNF) was used to construct plant oil into viscoelastic oleogel, an innovative alternative to solid and trans-fats, but it was hampered due to strong hornification trend of CNF during thermal dehydration.
Yubo Zhu +6 more
semanticscholar +2 more sources
Cellulose nanofiber (CNF) was used to construct plant oil into viscoelastic oleogel, an innovative alternative to solid and trans-fats, but it was hampered due to strong hornification trend of CNF during thermal dehydration.
Yubo Zhu +6 more
semanticscholar +2 more sources
International Journal of Food Science and Technology
Phytoproteins have been widely implemented in the food industry benefiting from their good functionalities, vast reserves and relatively low cost. However, phytoproteins frequently experience poor solubility, which limits their applications. In our study,
Junyou Li +6 more
semanticscholar +2 more sources
Phytoproteins have been widely implemented in the food industry benefiting from their good functionalities, vast reserves and relatively low cost. However, phytoproteins frequently experience poor solubility, which limits their applications. In our study,
Junyou Li +6 more
semanticscholar +2 more sources
Effects of fructooligosaccharide and soybean protein isolate in the microencapsulation of walnut oil
Industrial Crops and Products, 2022Douglas Anson Loy, Wen Qin, Derong Lin
exaly +2 more sources
Journal of Food Science
Walnut isolate protein (WPI) possesses high nutritional value and functional properties. However, its limited gelation ability due to weak intermolecular interactions constrains its application in the food industry.
Wen Tan +4 more
semanticscholar +3 more sources
Walnut isolate protein (WPI) possesses high nutritional value and functional properties. However, its limited gelation ability due to weak intermolecular interactions constrains its application in the food industry.
Wen Tan +4 more
semanticscholar +3 more sources
Food Chemistry
Walnut protein isolate (WPI) is a high-quality plant protein source. However, its application in gel-based foods is limited by weak gelling properties. The present study elucidated the molecular mechanisms by which γ-aminobutyric acid (GABA) enhanced the
Wen Tan +4 more
semanticscholar +2 more sources
Walnut protein isolate (WPI) is a high-quality plant protein source. However, its application in gel-based foods is limited by weak gelling properties. The present study elucidated the molecular mechanisms by which γ-aminobutyric acid (GABA) enhanced the
Wen Tan +4 more
semanticscholar +2 more sources