Results 151 to 160 of about 3,625,962 (170)
Some of the next articles are maybe not open access.
Journal of the Science of Food and Agriculture
AbstractBACKGROUNDAlkaline‐extracted walnut protein isolates (WPI) exhibit limited solubility, which poses challenges for their application in the food industry. The present study investigated the effects of protein‐glutaminase (PG) deamidation on the physicochemical characteristics, solubility and emulsifying properties of WPI.RESULTSThe deamidation ...
Jing Xue, Sisi Feng, Zheng Zhou
openaire +2 more sources
AbstractBACKGROUNDAlkaline‐extracted walnut protein isolates (WPI) exhibit limited solubility, which poses challenges for their application in the food industry. The present study investigated the effects of protein‐glutaminase (PG) deamidation on the physicochemical characteristics, solubility and emulsifying properties of WPI.RESULTSThe deamidation ...
Jing Xue, Sisi Feng, Zheng Zhou
openaire +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 (EBDS) for lutein fortification.
Liang, Liu +6 more
openaire +2 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 (EBDS) for lutein fortification.
Liang, Liu +6 more
openaire +2 more sources
Journal of Food Science
ABSTRACT 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
openaire +2 more sources
ABSTRACT 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
openaire +2 more sources
Journal of the Science of Food and Agriculture
Abstract BACKGROUND 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
openaire +2 more sources
Abstract BACKGROUND 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
openaire +2 more sources
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
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 strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut ...
Bing, Zhao +7 more
openaire +2 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 strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut ...
Bing, Zhao +7 more
openaire +2 more sources
Journal of the Science of Food and Agriculture
Abstract BACKGROUND Due to its high glutenin content, walnut protein isolate (WPI) exhibits low solubility, limiting its applications in the food industry. RESULTS WPI was modified with succinic
Jiangjuan Yuan +4 more
openaire +2 more sources
Abstract BACKGROUND Due to its high glutenin content, walnut protein isolate (WPI) exhibits low solubility, limiting its applications in the food industry. RESULTS WPI was modified with succinic
Jiangjuan Yuan +4 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
International Journal of Food Science and Technology
Abstract 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.
Junyou Li +6 more
openaire +1 more source
Abstract 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.
Junyou Li +6 more
openaire +1 more source