Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of …
Y Ding, L Chen, Y Shi, M Akhtar, J Chen, R Ettelaie - Food Hydrocolloids, 2021 - Elsevier
Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …
[HTML][HTML] Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with …
H Ma, Y Li, D Liu, H Zhou, X Liu, Y Wan, X Zhao - Ultrasonics …, 2023 - Elsevier
The effects of power ultrasound (US) pretreatment on the preparation of soy protein isolate
hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12% were measured …
hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12% were measured …
[HTML][HTML] Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat
G Xiong, X Fu, D Pan, J Qi, X Xu, X Jiang - Ultrasonics sonochemistry, 2020 - Elsevier
Abstract Effects of ultrasound combined with sodium bicarbonate assisted curing (USC),
sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing …
sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing …
Effect of oxidation on the emulsifying properties of myofibrillar proteins
The aim of this work was to investigate the effect of chemical oxidation on the emulsifying
properties of myofibrillar proteins. Myofibrillar proteins were oxidized by a hydroxyl radical …
properties of myofibrillar proteins. Myofibrillar proteins were oxidized by a hydroxyl radical …
Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication
Plant protein-mediated nano-delivery systems have gained increasing attention in the food
and pharmaceutical industries in recent years. Several physical and chemical methods for …
and pharmaceutical industries in recent years. Several physical and chemical methods for …
[HTML][HTML] Structural and physicochemical properties of the different ultrasound frequency modified Qingke protein
H Chen, Z Guo, Z Wang, B Yang, X Chen, L Wen… - Ultrasonics …, 2023 - Elsevier
There is a burgeoning demand for modified plant-based proteins with desirable
physicochemical and functional properties. The cereal Qingke is a promising alternative …
physicochemical and functional properties. The cereal Qingke is a promising alternative …
[HTML][HTML] Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment
XS Qin, SZ Luo, J Cai, XY Zhong, ST Jiang… - Ultrasonics …, 2016 - Elsevier
Soy protein isolate (SPI) and wheat gluten (WG) are widely used in commercial food
applications in Asia for their nutritional value and functional properties. However …
applications in Asia for their nutritional value and functional properties. However …
Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion
D Xu, J Zhang, Y Cao, J Wang, J Xiao - LWT-Food Science and Technology, 2016 - Elsevier
The impact of microcrystalline cellulose (MCC) on the physical stability, microrheological
property and freeze-thaw stability of papain hydrolysate of soybean isolate protein (SPIH) …
property and freeze-thaw stability of papain hydrolysate of soybean isolate protein (SPIH) …
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and …
New mixed Alcalase‐hydrolysates were developed using corn gluten meal (CP) and soy
protein (SP) hydrolysates, namely CPH, SPH, SPH30: CPH70, SPH70: CPH30, and SPH50 …
protein (SP) hydrolysates, namely CPH, SPH, SPH30: CPH70, SPH70: CPH30, and SPH50 …
Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein
B Lo, S Kasapis, A Farahnaky - Food Hydrocolloids, 2022 - Elsevier
The impacts of sonication on functional properties of lupin protein isolates derived from lupin
flour was investigated. The lupin protein isolates of pH 5 and 9 were then treated with low …
flour was investigated. The lupin protein isolates of pH 5 and 9 were then treated with low …