Zobrazeno 1 - 10
of 20 892
pro vyhledávání: '"Soy Protein"'
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
Publikováno v:
Low-Carbon Materials and Green Construction, Vol 2, Iss 1, Pp 1-11 (2024)
Abstract The use of bio-based biomass construction materials has the advantage of helping to reduce fossil energy demand, protecting the environment from carbon dioxide emission and reducing the production of non-degradable waste. This paper used res
Externí odkaz:
https://doaj.org/article/bb62db2733694f59ba33283f86c7c543
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:
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
Autor:
M. N. Erlich, D. Ghidanac, S. Blanco Mejia, T. A. Khan, L. Chiavaroli, A. Zurbau, S. Ayoub-Charette, A. Almneni, M. Messina, L. A. Leiter, R. P. Bazinet, D. J. A. Jenkins, C. W. C. Kendall, J. L. Sievenpiper
Publikováno v:
BMC Medicine, Vol 22, Iss 1, Pp 1-16 (2024)
Abstract Background Dietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow’s milk and
Externí odkaz:
https://doaj.org/article/d3e80a8bfd3242e381fcb0bb77b79b91
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
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 82-88 (2024)
In this study, the effects of four Hofmeister salts (KCl, NaCl, CaCl2 and MgCl2) at different concentrations (0.02, 0.04 and 0.06 mol/L) on gel properties and rheological properties of soy protein isolate (SPI) were systematically explored. The resul
Externí odkaz:
https://doaj.org/article/3e6b38118ab24a1a848368fee5ca08e2
Autor:
Svetlana N. Lebedeva, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Bayana A. Bazhenova, Svetlana Yu. Leskova
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 412-422 (2024)
Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as p
Externí odkaz:
https://doaj.org/article/c4a65b1c38b04cc09bcbecdb40b118f4