Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mehri Karbasi"'
Publikováno v:
Food Hydrocolloids 112 (2021)
Food Hydrocolloids, 112
Food Hydrocolloids, 112
Whey protein microgels (WPMs) are self-assembled sub-micron particles, with diverse applications in food science such as emulsion and foam stabilization. This study evaluated the influence of acetylation at different acetic anhydride-to-protein molar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58965792c691956deea5ec9125ae5040
https://research.wur.nl/en/publications/effects-of-acetyl-grafting-on-the-structural-and-functional-prope
https://research.wur.nl/en/publications/effects-of-acetyl-grafting-on-the-structural-and-functional-prope
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 91, pp.190-197. ⟨10.1016/j.foodhyd.2019.01.003⟩
Food Hydrocolloids, Elsevier, 2019, 91, pp.190-197. ⟨10.1016/j.foodhyd.2019.01.003⟩
Whey proteins microgels (WPMs) are densely packed protein particles with diverse applications. However, the precipitation of the WPMs at pH values near the isoelectric point of the protein (4–5) hinders their applications. We decorated the surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f815d48eab47a478c6ff9b68d59aaa9
https://hal.archives-ouvertes.fr/hal-02000889
https://hal.archives-ouvertes.fr/hal-02000889
Autor:
Gholamreza Askari, Mehri Karbasi
Publikováno v:
Food Structure. 28:100184
Many food and drink products have a pH value between 4.0 and 6.0, which is near the isoelectric point (pI) of whey proteins. This study evaluated the modification of whey protein microgel (WPM) through Maillard conjugation with several common sacchar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12e477cae47bc131cd229d68a706c0d8
https://doi.org/10.1016/j.foostr.2021.100184
https://doi.org/10.1016/j.foostr.2021.100184
Autor:
Ashkan Madadlou, Mehri Karbasi
Publikováno v:
Critical reviews in food science and nutrition. 58(10)
Interfacial behavior of proteins which is a chief parameter to their emulsifying and foaming properties can be tailored through the Maillard reaction. The reaction can increase protein solubility at isoelectric point and ought to be controlled for ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5aebeba939222bf0197e70aa7fe08cc0
https://pubmed.ncbi.nlm.nih.gov/28103054
https://pubmed.ncbi.nlm.nih.gov/28103054
Publikováno v:
Journal of Food Processing and Preservation. 39:863-870
In this work, capability of the unbleached date syrup was studied as an inexpensive substrate to prepare a nondairy probiotic beverage by Lactobacillus strains of acidophilus and rhamnosus. The growth kinetics, pH, acidity, sugars, organic acids, phe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3839933d87936d4144cdc305c3084e8f
https://doi.org/10.1111/jfpp.12297
https://doi.org/10.1111/jfpp.12297