Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Leqi Cui"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100705- (2024)
Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 %, or 2.0 % of oregano essential oil (OEO), either in the form of micro-emulsion (MOEO) or nano-emulsion (NOEO). The particle size and polydispersity index of OEO
Externí odkaz:
https://doaj.org/article/bb5f7d24d84945fb930d5ea328be029e
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 6, Iss , Pp 100164- (2023)
The Atlantic white shrimp (Litopenaeus setiferus) is of great economic importance to the United States and risk being substituted with imported species due to a shortage in domestic production. To improve the current methods used for the identificati
Externí odkaz:
https://doaj.org/article/63555fb80c864b0ca1843b842da7d6a0
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100534- (2023)
Dihydrxytetraphenylmethane, also known as Bisphenol BP (BPBP), has been increasingly used in industrial production and more frequently detected in the environment as an alternative plasticizer of BPA. However, there are no reports about BPBP in food
Externí odkaz:
https://doaj.org/article/48091f9718854a5c9e7298cb6c9b3928
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/3c903875a3c94d488ca44fd4f146e537
Publikováno v:
Foods, Vol 12, Iss 10, p 2022 (2023)
The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the e
Externí odkaz:
https://doaj.org/article/72957768db9c467b86f64d2157c828f7
Autor:
Jingjing Cheng, Leqi Cui
Publikováno v:
Ultrasonics Sonochemistry, Vol 80, Iss , Pp 105809- (2021)
Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ult
Externí odkaz:
https://doaj.org/article/76ea6b55ede64c77b1ef5bebb101517a
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100032- (2020)
Pea proteins are promising plant proteins in the food industry but their flavor limits consumer acceptance. In this study, the impacts of extraction pH (8.5, 9.5 and 10) and cultivars (Agassiz and Trapeze) on the aromatic flavor profile of spray-drie
Externí odkaz:
https://doaj.org/article/02b4e7c0bee743fc9a335b39f84eb0bd
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
Food chemistry. 388
This study modified pea protein isolate (PPI) structure by high-pressure homogenization (HPH) and investigated PPI structural relation to the packaging properties of PPI film. HPH decreased PPI particle size, reduced surface charge, increased surface