Extrusion Material Moisture on the Property of Prolamins from Distiller's Grains

Autor: Yao LIU, Ruoyun YUAN, Hongjun LI, Shanfeng CHEN, Chengye MA, Chenjie WANG

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 15, Pp 85-90 (2024)

In this study, a single-screw extruder was used to extrude distiller's grains (DGs) and the effect of extrusion material moisture (21%, 24%, 27%, 30%, 33%) on prolamins from DGs (PDGs) was studied by measuring the physicochemical (solubility, hydroph

Externí odkaz: https://doaj.org/article/3211da1fc8194b2e9dec8a3a65379523

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Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles.

Autor: Abdullah; Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China., Fang J; Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China., Liu X; National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China., Javed HU; School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China., Cai J; Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China., Zhou Q; Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China., Huang Q; Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA., Xiao J; Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (4), pp. 1015-1042. Date of Electronic Publication: 2022 Aug 25.

The prolamins, from structure, property, to the function in encapsulation and delivery of bioactive compounds

Autor: Sha, Xinmei, Sun, Haili, Li, Yue, Wu, Jincan, Zhang, Haotong, Yang, Rui

Publikováno v: In Food Hydrocolloids April 2024 149