Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound.

Autor: Zhang R; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, China., Zhang W; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Dong X; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand., Woo MW; Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1010, New Zealand., Quek SY; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand. Electronic address: sy.quek@auckland.ac.nz.

Publikováno v: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Nov 26; Vol. 112, pp. 107177. Date of Electronic Publication: 2024 Nov 26.

Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk.

Autor: Antony A; Department of Chemical and Materials Engineering and Department of Food Science, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.; Smart Foods and Bioproducts Group, AgResearch Ltd., Private Bag 11008, Palmerston North 4442, New Zealand., Soni A; Smart Foods and Bioproducts Group, AgResearch Ltd., Private Bag 11008, Palmerston North 4442, New Zealand., Samuelsson LM; Smart Foods and Bioproducts Group, AgResearch Ltd., Private Bag 11008, Palmerston North 4442, New Zealand., Weeks M; Smart Foods and Bioproducts Group, AgResearch Ltd., Private Bag 11008, Palmerston North 4442, New Zealand., Woo MW; Department of Chemical and Materials Engineering and Department of Food Science, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand., Quek SY; Department of Chemical and Materials Engineering and Department of Food Science, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand., Farid M; Department of Chemical and Materials Engineering and Department of Food Science, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand., Gupta T; Smart Foods and Bioproducts Group, AgResearch Ltd., Private Bag 11008, Palmerston North 4442, New Zealand.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Oct 29; Vol. 13 (21). Date of Electronic Publication: 2024 Oct 29.

Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze-drying, storage and gastrointestinal digestion.

Autor: Xie H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China., Liao Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.; Shanghai Medical Co. Ltd, Shanghai, China., Woo MW; Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland, New Zealand., Xiong H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China., Zhao Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2023 Feb; Vol. 103 (3), pp. 1237-1246. Date of Electronic Publication: 2022 Sep 24.

Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch.

Autor: Luo XE; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Wang RY; Air Force Medical Center PLA, Beijing 100142, China., Wang JH; Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China., Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Luo HN; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China., Woo MW; Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand., Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China. Electronic address: fezhonghan@scut.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2023 Aug 30; Vol. 418, pp. 135971. Date of Electronic Publication: 2023 Mar 21.

Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation.

Autor: Chen ZL; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China., Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China., Wang JH; Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China., Wang R; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Teng YX; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Lin JW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Research Institute of Yangjiang, South China University of Technology, Yangjiang 529500, China., Woo MW; Department of chemical and materials engineering, University of Auckland, Auckland 1010, New Zealand., Wang L; Macau University of Science and Technology, Macao, 999078, China., Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fezhonghan@scut.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Jul 31; Vol. 244, pp. 125082. Date of Electronic Publication: 2023 May 29.