Zobrazeno 1 - 10
of 17 808
pro vyhledávání: '"Protein Isolate"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 50-58 (2024)
The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emuls
Externí odkaz:
https://doaj.org/article/14aedb926db44a1aaa03cd28909bc85f
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 900-912 (2024)
Mayonnaise is an oil in water (O/W) semi-solid emulsion that is widely used in the food industry as salad dressing, sauce, and condiment. The use of eggs in the production of mayonnaise was considered health concerns for some people. This study aimed
Externí odkaz:
https://doaj.org/article/87f178056d9c480b9cad9fcf807a34af
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:
Food Chemistry Advances, Vol 5, Iss , Pp 100745- (2024)
In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at va
Externí odkaz:
https://doaj.org/article/13d9df5ac5594654a97ae6a1b951289f
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