Zobrazeno 1 - 10 of 7 274 pro vyhledávání: '"Pea Proteins"'
1
Akademický článek
Acid gelation of high-concentrated casein micelles and pea proteins mixed systems.
Autor: Nascimento LGL; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, équipe Processus aux Interfaces et Hygiène des Matériaux (PIHM), F-59000 Lille, France., da Silva RR; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Odelli D; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Doumert B; Université de Lille, CNRS, INRA, Centrale Lille, ENSCL, Univ. Artois, FR 2638 - IMEC - Institut Michel-Eugène Chevreul, F-59000 Lille, France., Martins E; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Casanova F; Food Production Engineering, DTU Food, Technical University of Denmark, Søltofts Plads227, Dk-2800 Lyngby, Denmark., Marie R; Food Production Engineering, DTU Food, Technical University of Denmark, Søltofts Plads227, Dk-2800 Lyngby, Denmark., Carvalho AF; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil. Electronic address: antoniofernandes@ufv.br., Delaplace G; Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, équipe Processus aux Interfaces et Hygiène des Matériaux (PIHM), F-59000 Lille, France., de Sá Peixoto Junior PP; Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, équipe Processus aux Interfaces et Hygiène des Matériaux (PIHM), F-59000 Lille, France.
Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 114982. Date of Electronic Publication: 2024 Sep 01.
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2
Akademický článek
Enhanced O/W emulsifying properties of pea proteins via deamidation: Insights into interfacial behavior.
Autor: Luo L; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China., Li P; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: liping2019@gdaas.cn., Deng Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Liu G; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Shi L; College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China., Zhang Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Tang X; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Zhou P; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Zhao Z; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Zhang M; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: mwzhh@vip.tom.com.
Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 280 (Pt 2), pp. 135794. Date of Electronic Publication: 2024 Sep 19.
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3
Akademický článek
The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives.
Autor: Nie Y; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Xiong YL; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA. Electronic address: ylxiong@uky.edu., Jiang J; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: jiangjiang@jiangnan.edu.cn.
Publikováno v: Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139870. Date of Electronic Publication: 2024 May 28.
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4
Akademický článek
Developing thermally stable beverage emulsions using mildly fractionated pea proteins.
Autor: Devaki, Neksha Diwakar1 (AUTHOR), Ghosh, Supratim1 (AUTHOR) supratim.ghosh@usask.ca
Publikováno v: Journal of the American Oil Chemists' Society (JAOCS). Oct2024, Vol. 101 Issue 10, p981-996. 16p.
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5
Akademický článek
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry.
Autor: Li, Xiaojiao1,2 (AUTHOR), Cheng, Hao1,2 (AUTHOR) haocheng@jiangnan.edu.cn, Liang, Li1,2 (AUTHOR)
Publikováno v: Journal of the American Oil Chemists' Society (JAOCS). Oct2024, Vol. 101 Issue 10, p949-970. 22p.
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6
Akademický článek
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication.
Autor: Jain S; Department of Food Science, University of Tennessee, Knoxville, TN, USA. Electronic address: sjain10@utk.edu., Zhong Q; Department of Food Science, University of Tennessee, Knoxville, TN, USA. Electronic address: qzhong@utk.edu.
Publikováno v: Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139179. Date of Electronic Publication: 2024 Apr 02.
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8
Akademický článek
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation.
Autor: Al-Qaisi A; Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, Palestine.; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan., Alrosan M; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, Malaysia.; Applied Science Research Centre, Applied Science Private University, Amman, Jordan., Almajwal AM; Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia., Gammoh S; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan., Alu'datt MH; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.; Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait., Kubow S; School of Human Nutrition, Macdonald Campus, McGill University, Montreal, Canada., Tan TC; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang, Malaysia., Mahmood AAR; Department of Pharmaceutical Chemistry, College of Pharmacy, University of Baghdad, Baghdad, Iraq., Qudsi FRA; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.; Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Publikováno v: Journal of food science [J Food Sci] 2024 Mar; Vol. 89 (3), pp. 1517-1530. Date of Electronic Publication: 2024 Feb 05.
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9
Akademický článek
Efficacy of an oral suspension containing xyloglucan and pea proteins on a murine model of gastroesophageal reflux disease.
Autor: Ardizzone A; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Mannino D; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Casili G; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Campolo M; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Paterniti I; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Lanza M; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Filippone A; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Repici A; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Bova V; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Capra AP; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Cuzzocrea S; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy., Esposito E; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy.
Publikováno v: Phytotherapy research : PTR [Phytother Res] 2024 Mar; Vol. 38 (3), pp. 1610-1622. Date of Electronic Publication: 2024 Jan 31.
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10
Akademický článek
Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound.
Autor: Zhao R; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China., Fu W; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China., Li D; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China., Dong C; Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China., Bao Z; Hinggan League Mengyuan Technology Testing Service Co. Ltd., Ulanhot 137400, China., Wang C; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China. Electronic address: wangcuina@jlu.edu.cn.
Publikováno v: Journal of dairy science [J Dairy Sci] 2024 Feb; Vol. 107 (2), pp. 726-741. Date of Electronic Publication: 2023 Sep 29.
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