Zobrazeno 1 - 10
of 22 489
pro vyhledávání: '"Structural Properties"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 67-76 (2024)
This study investigated the effects of different thermal sterilization conditions on the structural and functional properties of whey and caseins in goat milk. The commonly used industrial sterilization conditions including 65 ℃ for 30 min, 80 ℃
Externí odkaz:
https://doaj.org/article/cf094739e1214570bf8a65eff56fb819
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 169-176 (2024)
This study aimed to explore the effect of ultrasound-assisted pH shift on the structural and functional properties of soybean lipophilic proteins (SLP). SLP were modified under ultrasound (240 W, 20 min) and extreme pH (pH 1 or 12) conditions. The pr
Externí odkaz:
https://doaj.org/article/90944864fcce4097a0c49dd7468bf491
Publikováno v:
Problems of the Regional Energetics, Vol 63, Iss 3, Pp 92-103 (2024)
The purpose of the article is to substantiate the possibility of selecting objects in the image generated by the technical vision system of an unmanned aerial vehicle by using structural and geometric features. This goal is achieved based on the anal
Externí odkaz:
https://doaj.org/article/8d812cfbf2fc4e3ca06f6c03fb001f1d
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 85-91 (2024)
To improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch. The pasting properties, rheological properties, thermodynamic
Externí odkaz:
https://doaj.org/article/580927c1fb9e4ee5ad94c9a8eaee6b23
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 217-223 (2024)
In order to improve the processing characteristics of corn flour, the effect of twin-screw extrusion on the microstructure and physicochemical properties of corn flour was evaluated under different conditions of moisture content (15%, 18%, 21%, and 2
Externí odkaz:
https://doaj.org/article/750e3391c36548fd9914af5f7e0b9647
Autor:
Patrícia Alves Silva, Amanda Araújo Souza, Gideane Mendes de Oliveira, Marcelo Henrique Soller Ramada, Nahúm Valente Hernández, Héctor Manuel Mora-Montes, Renata Vieira Bueno, Diogo Martins-de-Sa, Sonia Maria de Freitas, Maria Sueli Soares Felipe, João Alexandre Ribeiro Gonçalves Barbosa
Publikováno v:
Fungal Biology and Biotechnology, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract Background Candida albicans is one of the most prevalent fungi causing infections in the world. Mnt1 is a mannosyltransferase that participates in both the cell wall biogenesis and biofilm growth of C. albicans. While the cell wall performs
Externí odkaz:
https://doaj.org/article/0430977c3f71430c953af618fe9016b0
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 386-394 (2024)
Non-starch polysaccharides (NSPs) are complex polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which have good functional and processing characteristics. Non-starch polysaccharide can be attached to starch s
Externí odkaz:
https://doaj.org/article/fca59b9b1a50486b97dcb7220e0274f8
Autor:
Mario Pérez-Won, Luis González-Cavieres, Anais Palma-Acevedo, Erick Jara-Quijada, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract A pulsed electric field (PEF: 2.0 kV/cm) was applied before vacuum microwave drying (VMD: 120 W, 120/260 W, and 260 W at 40 kPa) on Chilean abalone mollusks. PEF and VMD effects on process features (drying kinetics, modeling, and sustainabil
Externí odkaz:
https://doaj.org/article/2f46af047f9042c38bab296b132e26d5
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2668-2680 (2024)
ABSTRACT: This multiscale study aimed to evaluate the effects of different salts (NaCl, KCl, MgCl2, and CaCl2) on the foaming capacity (FC) and foam stability (FS) of model protein systems (MPS) for infant formula via changes in surface and structura
Externí odkaz:
https://doaj.org/article/50640c42f39e4362a3d7de66f0daad6f