Zobrazeno 1 - 10
of 691
pro vyhledávání: '"Emulsifying property"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107123- (2024)
Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve th
Externí odkaz:
https://doaj.org/article/abd1f469448a42cb8c4bbdf390349087
Autor:
Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, Yingmei Wu
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107104- (2024)
As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, and has broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on the microstructure, molecu
Externí odkaz:
https://doaj.org/article/e3bcc836d7e2404f9bb91d5cad852d42
Autor:
Annachiara Pirozzi, Paolo Bettotti, Tiziano Facchinelli, Elvira D'Amato, Marina Scarpa, Francesco Donsì
Publikováno v:
Macromolecular Materials and Engineering, Vol 309, Iss 5, Pp n/a-n/a (2024)
Abstract Nanostructured celluloses, nanofibrils (CNFs) and nanocrystals (CNCs), are prepared through TEMPO‐mediated oxidation by controlling the intensity of the process modulated by catalyst concentration and processing time. These nanomaterials a
Externí odkaz:
https://doaj.org/article/0a043d87a2d34a6e884f16aad0d45c44
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101218- (2024)
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition
Externí odkaz:
https://doaj.org/article/87672536200d4256a2f0c5d6fccb737b
Publikováno v:
Foods, Vol 13, Iss 12, p 1800 (2024)
The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcal
Externí odkaz:
https://doaj.org/article/674451698cc34165ab683e099ea94ab1
Autor:
Zhiwen Ge, Fidelis Azi, Xuan Bao, Xintao Yin, Xue Feng, Min Zhang, Xiudong Xia, Mingsheng Dong
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface met
Externí odkaz:
https://doaj.org/article/531de37d72844b269854a01f7a08a7f6
Autor:
Zhe Liu, Xiaojie Ma, Yanzheng Ge, Xue Hei, Xinyu Zhang, Hui Hu, Jinjin Zhu, Benu Adhari, Qiang Wang, Aimin Shi
Publikováno v:
Foods, Vol 13, Iss 11, p 1730 (2024)
Microfluidic technology, as a continuous and mass preparation method of nanoparticles, has attracted much attention in recent years. In this study, zein nanoparticles (ZNPs) were continuously fabricated in a highly controlled manner by combining a mi
Externí odkaz:
https://doaj.org/article/d7c9440a2bc14f1f82e230fad4d0290d
Publikováno v:
Molecules, Vol 29, Iss 11, p 2511 (2024)
The extraction of cannabinoids from the inflorescence and leaves of Cannabis sativa L. is gaining interest from researchers, in addition to addressing the under-utilization of the by-products in the stems and roots of the trees. The present study inv
Externí odkaz:
https://doaj.org/article/df90c92d757943f7b42d8909a3c2ec39
Autor:
Ali Salem, Ola Abdelhedi, Haifa Sebii, Fadia Ben Taheur, Nahed Fakhfakh, Mourad Jridi, Nacim Zouari, Frederic Debeaufort
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19620- (2023)
Gelatin derived from marine by-products could be an interesting alternative to classic mammalian gelatin. The pretreatment and extraction conditions could influence the size of the resulting peptide chains and therefore their techno-functional proper
Externí odkaz:
https://doaj.org/article/b816417136eb4bd3b2e1b03a6b0bafbd
Publikováno v:
Shipin yu jixie, Vol 38, Iss 10, Pp 37-42 (2022)
Objective: This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods: The dark blue pigment was prepared from VBTL, and th
Externí odkaz:
https://doaj.org/article/6ddd649fd8174d1b9da5c619f78a31e4