Zobrazeno 1 - 10
of 3 472
pro vyhledávání: '"pea protein"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 188-196 (2024)
The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified
Externí odkaz:
https://doaj.org/article/0a19b4fe11564f908cd4689914f82a8f
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 45-52 (2024)
The perception of fat-related sensory attributes in food emulsions during oral processing mainly depends on the complex interactions between the emulsion droplets and the oral soft surface as well as saliva. A range of surface behaviors including adh
Externí odkaz:
https://doaj.org/article/1c90c65093144f0dba2383913b561bd2
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 26-37 (2024)
In order to construct a suitable pea protein-based 3D printable meat analog system, this study explored the effects and mechanism of the addition of pea dietary fiber, gluten, gellan gum and glutamine transaminase on the 3D printing performance and p
Externí odkaz:
https://doaj.org/article/9c1c0e3ca3fa4cd4a64eab98881dd41b
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 121-128 (2024)
The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additi
Externí odkaz:
https://doaj.org/article/d7fddbd53a22417497db307ab65963ef
Autor:
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, Tirayut Vilaivan, Utid Suriya, Thanyada Rungrotmongkol, Keith Cadwallader, Inthawoot Suppavorasatit
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101702- (2024)
This research aimed to explore binding interactions between pea protein isolate (PPI) and selected strawberry flavorings including vanillin, γ-decalactone, furaneol, and (Z)-3-hexen-1-ol within an aqueous system. The results showed that binding affi
Externí odkaz:
https://doaj.org/article/a08a2a0ac63c4f988f3e071302635105
Autor:
Thaísa Santana de Oliveira, Roblessa Sant’Anna, Giordana Demaman Arend, Guilherme Dallarmi Sorita, Callebe Camelo-Silva, Rodrigo Barcellos Hoff, Silvani Verruck
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Over the years, there has been an increase in demand for plant-based foods as alternatives. In line with this, this work explores the production and in vitro digestion of a fermented plant-based beverage (FPBB) produced with pea and rice proteins and
Externí odkaz:
https://doaj.org/article/6fa3fc5d8ba14e3689095ad1c4dc9c07
Autor:
Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 213-226 (2024)
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U·g of protein−1) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), s
Externí odkaz:
https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974f
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 227-239 (2024)
In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial proper
Externí odkaz:
https://doaj.org/article/752b0752c0094ae48d3bcf780d398d46
Autor:
Jing LIU, Na JIN, Chunqin SHI, Yongshuang LI, Qingsheng DENG, Xuanfei LUO, Yan LIU, Baojun YANG, Long NIE
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 216-226 (2024)
With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with
Externí odkaz:
https://doaj.org/article/66a6b29bf16742e08ade082860628756
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100440- (2024)
Plant-based protein food products are considered healthier, more nutritious, and substantially ‘greener’ than meat-based dietary offerings. For reasons such as these plant protein sources including peas/legumes, soy and algae are experiencing unp
Externí odkaz:
https://doaj.org/article/35699f0c8db54fd787afe53be07840de