Results 151 to 160 of about 126,487 (169)
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Journal of the Science of Food and Agriculture
Walnut protein isolate (WPI), derived as a by‐product of oil extraction, has potential applications in flavor encapsulation and delivery systems. In addition, volatile flavor compounds such as eugenol exhibit poor stability.
Yixin Dai +5 more
semanticscholar +3 more sources
Walnut protein isolate (WPI), derived as a by‐product of oil extraction, has potential applications in flavor encapsulation and delivery systems. In addition, volatile flavor compounds such as eugenol exhibit poor stability.
Yixin Dai +5 more
semanticscholar +3 more sources
Food Research International, 2021
This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3 ...
Chunjun, Yan, Zheng, Zhou
openaire +2 more sources
This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3 ...
Chunjun, Yan, Zheng, Zhou
openaire +2 more sources
Food Chemistry
Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation ...
Bing Zhao +7 more
semanticscholar +3 more sources
Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation ...
Bing Zhao +7 more
semanticscholar +3 more sources
Food Chemistry
Ovalbumin (OVA)-stabilized emulsions often suffer from coalescence-prone nature due to the protein's rigid structure and insufficient surface hydrophobicity. To overcome these limitations through synergistic stabilization.
Mengyu He +4 more
semanticscholar +1 more source
Ovalbumin (OVA)-stabilized emulsions often suffer from coalescence-prone nature due to the protein's rigid structure and insufficient surface hydrophobicity. To overcome these limitations through synergistic stabilization.
Mengyu He +4 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture
Due to its high glutenin content, walnut protein isolate (WPI) exhibits low solubility, limiting its applications in the food industry.
Jiangjuan Yuan +4 more
semanticscholar +1 more source
Due to its high glutenin content, walnut protein isolate (WPI) exhibits low solubility, limiting its applications in the food industry.
Jiangjuan Yuan +4 more
semanticscholar +1 more source
Food Chemistry
In this study, the effects of different extraction and isolation methods on the chemical composition, structural features and functional properties of walnut proteins (WPs) were investigated. WPs produced by alkali extraction (AE) had a darker color than those by salt extraction (SE) or reversed micelles extraction (RE).
Yihan, Mu +6 more
openaire +2 more sources
In this study, the effects of different extraction and isolation methods on the chemical composition, structural features and functional properties of walnut proteins (WPs) were investigated. WPs produced by alkali extraction (AE) had a darker color than those by salt extraction (SE) or reversed micelles extraction (RE).
Yihan, Mu +6 more
openaire +2 more sources
Journal of Thermoplastic Composite Materials
In order to alleviate plastic pollution and to substitute specific conventional polymer packaging, this research deployed biodegradable soy protein isolate (SPI) as a basis to create natural polymer composite films, integrating walnut peel extract (WPE) and carvacrol (CV) for their inherent antibacterial properties. The inhibition rates of the SPI/WPE5%
Zhiyong Qin +3 more
openaire +1 more source
In order to alleviate plastic pollution and to substitute specific conventional polymer packaging, this research deployed biodegradable soy protein isolate (SPI) as a basis to create natural polymer composite films, integrating walnut peel extract (WPE) and carvacrol (CV) for their inherent antibacterial properties. The inhibition rates of the SPI/WPE5%
Zhiyong Qin +3 more
openaire +1 more source
Food Chemistry
This study investigated the effect of the oxidation degrees of oxidized konjac glucomannan (OKGM) on the encapsulation efficiency (EE), physicochemical and in vitro digestive properties of soy protein isolate (SPI)-based microcapsules walnut oil using ...
Xiao Hu +4 more
semanticscholar +1 more source
This study investigated the effect of the oxidation degrees of oxidized konjac glucomannan (OKGM) on the encapsulation efficiency (EE), physicochemical and in vitro digestive properties of soy protein isolate (SPI)-based microcapsules walnut oil using ...
Xiao Hu +4 more
semanticscholar +1 more source