Zobrazeno 1 - 10
of 1 026
pro vyhledávání: '"egg white protein"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 138-146 (2024)
This study examined the effects of egg white protein (EWP) and konjac glucomannan (KGM) on the digestion and fermentation properties of shrimp (Trachypenaeus curvirostris) surimi gel (SSG) using in vitro models. The results showed that the in vitro p
Externí odkaz:
https://doaj.org/article/ac298cc3ac9d479a8e2951d8bf1d7e9c
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 43-50 (2024)
In this experiment, egg white protein microparticles (EWPM) were used as a lipid substitute matrix to investigate the effects of EWPM/xanthan gum (XG) blend concentration, pH, sodium chloride concentration, sugar concentration, and homogenization con
Externí odkaz:
https://doaj.org/article/ec1792512f21425faf3df38dd349e0c4
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 81-88 (2024)
Aiming to improve the gel property of egg white proteins, in this research, taking egg white protein (EWP) as the research object, the changes in texture, water-holding ratio, molecular forces, Fourier transform infrared chromatography, circular dich
Externí odkaz:
https://doaj.org/article/21dcaba0e1af47859af6e220f595093c
Autor:
Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, Yingmei Wu
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107104- (2024)
As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, and has broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on the microstructure, molecu
Externí odkaz:
https://doaj.org/article/e3bcc836d7e2404f9bb91d5cad852d42
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101577- (2024)
Protein binding to bile salts (BSs) reduces cholesterol levels, but the exact mechanism is unclear. In this study, we performed simulated gastrointestinal digestion of egg white protein hydrolysate (EWPHs) and included an unenzyme digestion group (CK
Externí odkaz:
https://doaj.org/article/b4853d13d9344169bf755349bafc6a4b
Publikováno v:
Molecules, Vol 29, Iss 22, p 5224 (2024)
Due to its poor hydration properties, oil palm kernel expeller dietary fiber (OPKEDF) is rarely used in the food industry, especially in hydrogels, despite its advantages of high availability and low cost. To address this situation, the effects of en
Externí odkaz:
https://doaj.org/article/bfd44f47086f40f18a868173806682be
Autor:
Daniela Martins, Niloofar Khodamoradi, Ricardo Silva-Carvalho, Miguel Gama, Mehran Moradi, Fernando Dourado
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100517- (2024)
Food foams are highly industrially relevant systems, responsible for the visual appearance and organoleptic properties of many processed foods. Foam characteristics can be further improved by food-grade additives. This study investigates the influenc
Externí odkaz:
https://doaj.org/article/9adc6724cc7f4f2a817eff75345bec96
Autor:
Weiling Chen, Xingtian Chen, Wenjing Liang, Huiqing Liao, Haisang Qin, Bangdong Chen, Minmin Ai
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101512- (2024)
In this study, the moderation–excess interaction of epigallocatechin gallate (EGCG) and calcium ions (Ca2+) to the gelation performance of transparent egg white protein (EWP) gel (EWG) was explored. The oxidation of EGCG introduced a yellowish-brow
Externí odkaz:
https://doaj.org/article/cd662185334b4d69b1d61ff4c82312c6
Publikováno v:
Foods, Vol 13, Iss 17, p 2827 (2024)
Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and p
Externí odkaz:
https://doaj.org/article/df49309c005849c9a144e31e626947b6
Publikováno v:
Foods, Vol 13, Iss 14, p 2252 (2024)
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of
Externí odkaz:
https://doaj.org/article/80face5a543a4bb686e922bf69b5aa8f