Results 201 to 210 of about 1,520,238 (297)

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Reactive air plasma treatment enhances extraction yield and bioactive anti-aging properties of wheat lipids. [PDF]

Sci Rep
Kim HJ, Han N, Bae JH, Kim KH, Kang MS, Jo C, Park S.   +6 more
europepmc   +1 more source

Alteration of wheat vernalization requirement by alien chromosome-mediated transposition of MITE

, 2016
Yasir Serag Alnor Gorafi, Amin Elsadig Eltayeb, Hisashi Tsujimoto   +2 more
openalex   +2 more sources

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Rapid Evaluation of Wet Gluten Content in Wheat Using Hyperspectral Technology Combined with Machine Learning Algorithms. [PDF]

Foods
Lai Y, Li YY, Sha M, Li P, Zhang ZY.
europepmc   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Hidden gradients before form: a spatial transcriptomic atlas of wheat spike patterning. [PDF]

Plant Cell
Jhu MY, Lee TA.
europepmc   +1 more source

Environmentally Friendly Nanofiber Cellulose From Durian Rinds: A Sustainable Alternative Biomass Resource

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT A novel, efficient, and eco‐friendly sustainable process has been developed for the extraction of cellulose nanofibers (CNF) from durian rinds. The method utilizes low‐molecular‐weight 2,2,6,6‐tetramethylpiperidine‐1‐oxyl (TEMPO) as an oxidation agent, in conjunction with sonication treatment, resulting in a significant reduction of processing
Nyoman Puspa Asri, Minarni Wartiningsih, Chintya Gunarto, Antonius Jimmy Widagdo, Yohannes Somawiharja, Yustia Wulandari Mirzayanti, Jia‐Ming Chern, Suryadi Ismadji   +7 more
wiley   +1 more source

Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours. [PDF]

Front Nutr
Li Y, Yu X, Tian X, Li M, Zhang J, Ma Y, Yin C.   +6 more
europepmc   +1 more source

Classification and ranking of spring soft wheat varieties by grain quality in the conditions of the Northern Trans-Urals

, 2021
Raisa I. Belkina, Yu A Letyago, D I Kucherov   +2 more
openalex   +1 more source