Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Zeinab Qazanfarzadeh"'
Publikováno v:
Foods, Vol 10, Iss 3, p 515 (2021)
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL
Externí odkaz:
https://doaj.org/article/17d197126fc3498f811a0e58c6d5dafc
Publikováno v:
International Journal of Food Science & Technology. 56:742-752
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99def459a00807ce4ad477cee2e66115
https://doi.org/10.1111/ijfs.14718
https://doi.org/10.1111/ijfs.14718
Autor:
Zeinab Qazanfarzadeh, Abirami Ramu Ganesan, Loredana Mariniello, Lorenza Conterno, Vignesh Kumaravel
Publikováno v:
Journal of Cleaner Production. 385:135726
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9cb8c370ba195886225aaae0f401f82
https://doi.org/10.1016/j.jclepro.2022.135726
https://doi.org/10.1016/j.jclepro.2022.135726
Autor:
Mahdieh Safar Razavi Zade, Zeinab Qazanfarzadeh, Mohammad Hossein Abbaspour-Fard, Fereshte Hosseini, Mohammad Hossein Aghkhani
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be3b9f6b598a54d088a9bd1cec2402f9
https://doi.org/10.1111/jfpp.15926
https://doi.org/10.1111/jfpp.15926
Publikováno v:
Foods, Vol 10, Iss 515, p 515 (2021)
Foods
Volume 10
Issue 3
Foods
Volume 10
Issue 3
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dc7b833103097363759d522f93f6622
https://www.mdpi.com/2304-8158/10/3/515
https://www.mdpi.com/2304-8158/10/3/515
Autor:
Hajar Shekarchizadeh, Rocco Di Girolamo, Zeinab Qazanfarzadeh, C. Valeria L. Giosafatto, Raffaele Porta, Mahdi Kadivar, Seyedeh Fatemeh Mirpoor, Prospero Di Pierro
The effects of spermidine (SPD) on the properties of both secalin (SCL)-based film-forming solutions (FFSs) and their resultant films were studied in the absence or presence of glycerol (GLY) used as primary plasticizer. The average size of SCL parti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba04f00fd83c084cf4ae3928a74c4fed
http://hdl.handle.net/11588/888672
http://hdl.handle.net/11588/888672
Autor:
Mahdi Kadivar, Zeinab Qazanfarzadeh, C. Valeria L. Giosafatto, Hajar Shekarchizadeh, Rocco Di Girolamo, Raffaele Porta
Publikováno v:
Food Hydrocolloids. 120:106912
With the aim to create new food ingredients and packaging, cross-linked secalin (SCL) was synthesized by papain-catalyzed disulfide bond formation in the presence of N-acetyl- dl -homocysteine thiolactone (AHTL). The effects of SCL structural modific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bff70d972fdf1517e40cec03c82e862
https://doi.org/10.1016/j.foodhyd.2021.106912
https://doi.org/10.1016/j.foodhyd.2021.106912
Publikováno v:
Food Bioscience. 40:100879
Secalin was chemically modified using the acylation reaction with the aim to prepare less hydrophilic protein-based films with features suitable for applications in food packaging. The acylation of secalin was done at different capric acid chloride c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8328eecb59fc8746f3c7bc57dd6edc5
https://doi.org/10.1016/j.fbio.2021.100879
https://doi.org/10.1016/j.fbio.2021.100879
Autor:
Zeinab Qazanfarzadeh, Mahdi Kadivar
Publikováno v:
International Journal of Biological Macromolecules. 91:1134-1140
Whey protein isolate (WPI)-based composite films with varying proportions of oat husk nanocellulose (ONC) obtained from acid sulfuric hydrolysis were prepared using a solution casting method. The obtained material after each step of the isolating cel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd4f9c26e8646e38c20ac17f452e9782
https://doi.org/10.1016/j.ijbiomac.2016.06.077
https://doi.org/10.1016/j.ijbiomac.2016.06.077