Zobrazeno 1 - 10
of 17 520
pro vyhledávání: '"PROTEIN ISOLATE"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-17 (2024)
Abstract Soybean protein is of plant origin and is commonly appropriate for improving the processing characteristics of foods. This study aimed to explore a novel functional ingredient that contained soybean protein isolate (SPI) and blueberry anthoc
Externí odkaz:
https://doaj.org/article/cfaa3cdcc8724eee8263320f610e2cfc
Autor:
Maryam Jahani, Azadeh Asefnejad, Mastafa H. Al-Musawi, Ahmed A. Mohammed, Basma Talib Al-Sudani, Maha Hameed Al-bahrani, Nada A. Kadhim, Mina Shahriari-Khalaji, Hamideh Valizadeh, Fariborz Sharifianjazi, Morteza Mehrjoo, Ketevan Tavamaishvili, Mohamadreza Tavakoli
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Severe cutaneous injuries may not heal spontaneously and may necessitate the use of supplementary therapeutic methods. Electrospun nanofibers possess high porosity and specific surface area, which provide the necessary microenvironment for w
Externí odkaz:
https://doaj.org/article/7deb0637eee646b4bb72406392f0ce79
Autor:
Jie GAO, Xinyu ZENG, Yixuan XUE, Ping ZHAO, Ying ZHAO, Xiaochun LIU, Rui WANG, Bing LIU, Haining HE
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 1-9 (2024)
The structures and properties of the composite films formed by soy protein isolate (SPI) and xanthan gum (XG) with different other matrices were investigated. The composite films were prepared with SPI and XG by adding sodium alginate (SA), carboxyme
Externí odkaz:
https://doaj.org/article/43a6b7faab264475aa7e74c86e187c41
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 82-91 (2024)
In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as
Externí odkaz:
https://doaj.org/article/7ce3eb4728ea4f13b741ce361957195a
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 26-34 (2024)
To meet the different functional needs for soybean protein isolate (SPI) in different food applications, this study utilized infrared spectroscopy to rapidly analyze 70 SPI samples subjected to different pH treatments, and explored the effect of pH c
Externí odkaz:
https://doaj.org/article/63a9cd8c156d4857acf8e4efe4f0c183
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 3, Pp 159-167 (2024)
Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galact
Externí odkaz:
https://doaj.org/article/a158aa60c1d7473f89b8e8414b7ef338
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6629-6642 (2024)
ABSTRACT: Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to pr
Externí odkaz:
https://doaj.org/article/f6dc5238f9e54e17bbcc24efe87d9d9e
Autor:
Plastun, Valentina O., Saveleva, Mariia Sergeevna, Gusliakova, Olga Igorevna, Lobanov, Mikhail Evgenievich, Mayorova, Oksana Aleksandrovna
Publikováno v:
Известия Саратовского университета. Новая серия Серия: Физика, Vol 24, Iss 3, Pp 228-238 (2024)
Background and Objectives: The search of new effective antibacterial drugs and the development of more advanced dosage and delivery systems for existing antibiotics (AB) are actual research objectives for biomedical science. During the study emulsion
Externí odkaz:
https://doaj.org/article/f4bf6e1022d047e48ba7cbafc0fdf382
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 188-196 (2024)
The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified
Externí odkaz:
https://doaj.org/article/0a19b4fe11564f908cd4689914f82a8f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 121-128 (2024)
To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated i
Externí odkaz:
https://doaj.org/article/04ab24ee3fdc4ca8a580ca4e72566f64