Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
J Hu, L Zhu, X Yin, X Chen, H Zhang… - Critical Reviews in Food …, 2024 - Taylor & Francis
In cereals, the protein body and protein matrix are usually two morphological protein
structures. However, processing treatments can affect protein structures, change protein …
structures. However, processing treatments can affect protein structures, change protein …
[HTML][HTML] Extraction and Industrial Applications of Macro Molecules: A Review
Macromolecules, large molecules composed of repeating subunits called monomers, play a
crucial role in living organisms, performing diverse functions such as energy storage …
crucial role in living organisms, performing diverse functions such as energy storage …
Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae
JH Lee, YJ Kim, TK Kim, KM Song, YS Choi - Food Chemistry, 2024 - Elsevier
Edible insect-derived proteins have attracted considerable attention in the food industry
owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60 …
owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60 …
Improvement of protein structural and functional properties of indica-japonica hybrid rice by radio frequency treatment
Y Dong, Y Cui, X Xuan, L Zhang, J Shen, J Ling… - Innovative Food Science …, 2023 - Elsevier
The goal of this work was to evaluate the effect of radio frequency combined with
conventional hot air drying (RF-HAD) on the drying efficiency, protein structure and …
conventional hot air drying (RF-HAD) on the drying efficiency, protein structure and …
低温/中温花生粕蛋白的理化特性及结构特性分析.
张彤， 冯雨禾， 戚朝霞， 郭浩， 曾里， 贾利蓉… - China …, 2024 - search.ebscohost.com
对低温/中温花生粕的感官色差, 功能特性和结构特性进行了研究和分析, 旨在为提高花生粕的
综合利用价值提供理论基础. 结果表明, 低温花生粕呈象牙色, 中温花生粕呈灰白色 …
综合利用价值提供理论基础. 结果表明, 低温花生粕呈象牙色, 中温花生粕呈灰白色 …