Zobrazeno 1 - 10
of 1 518
pro vyhledávání: '"foaming properties"'
Autor:
Hongsen Xu, Jingwen Shaoyu, Junyang Jin, Ming Li, Lei Ji, Wei Zhuang, Chenglun Tang, Zhiwei Chang, Hanjie Ying, Chenjie Zhu
Publikováno v:
Collagen and Leather, Vol 6, Iss 1, Pp 1-16 (2024)
Abstract As one of the mainstream biodegradable materials, poly(butylene adipate-co-terephthalate) (PBAT) foams offer a sustainable alternative to traditional plastic foams, effectively reducing environmental pollution. However, the high cost and poo
Externí odkaz:
https://doaj.org/article/fcb82049f816477d86c9f2178eb5709c
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
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100745- (2024)
In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at va
Externí odkaz:
https://doaj.org/article/13d9df5ac5594654a97ae6a1b951289f
Autor:
Teti Estiasih, Jatmiko Eko Witoyo, Gabriela Kania Mapandin Runtung, Diva Deannova Pasha Moelyono, Alifah Rahmayani Murini, Widiastuti Setyaningsih, Hanifah Nuryani Lioe, Miguel Palma, Kgs Ahmadi
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTRoselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the fo
Externí odkaz:
https://doaj.org/article/d65d9c76481a45ac9d8efacd2dd2290c
Autor:
Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia, Shahriar Hossen, Md. Forshed Dewan, Md. Sultan Mahomud
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100386- (2024)
Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of fortifying yoghurt with LPP (0.25 %, 0.5 % and 0.75 %) to improve the functionality of yoghu
Externí odkaz:
https://doaj.org/article/d4a6c8a9f54d475495f0b6b38039ffce
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 41-49 (2023)
The effects of different durations of hydrolysis with Protemex on the foaming properties, surface tension, physicochemical properties and static rheological properties of corn glutelin were determined. The results showed that the solubility and foami
Externí odkaz:
https://doaj.org/article/b6f095fb3b5d4acc915f18dd116c33e5
Publikováno v:
Foods, Vol 13, Iss 15, p 2328 (2024)
Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran prot
Externí odkaz:
https://doaj.org/article/b65f5eef64564270ba004249c66bcd85
Autor:
Arnau Just-Borràs, Ekaterina Moroz, Pol Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, Francesca Fort, Joan M. Canals, Fernando Zamora
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100768- (2024)
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermen
Externí odkaz:
https://doaj.org/article/f5af6377a8ed4bd7af7e0a83b9b4043f
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100763- (2024)
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of cons
Externí odkaz:
https://doaj.org/article/2e00545dd4104709bfa5a104cf208c21
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106672- (2023)
Ovalbumin (OVA), characterized by its high concentration in eggs, possesses remarkable foaming properties. Nevertheless, OVA is highly sensitive to thermal changes and acid-base conditions, substantially hampering its application potential for foamin
Externí odkaz:
https://doaj.org/article/fa77dcf980b54d6ba8789a4f3e532ebb