[HTML][HTML] Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils
F Ji, J Xu, H Liu, D Shao, C Wang, Y Zhao, S Luo… - Lwt, 2023 - Elsevier
Food protein fibrils are progressively recognized as promising matrixes for the preservation
and delivery of bioactive compounds. In this study, soy protein fibrils (SPF) formed at 4, 8 …
and delivery of bioactive compounds. In this study, soy protein fibrils (SPF) formed at 4, 8 …
Effect of oil extraction methods on walnut oil quality characteristics and the functional properties of walnut protein isolate
X Ma, C Huang, C Zheng, W Wang, H Ying, C Liu - Food Chemistry, 2024 - Elsevier
Walnut oils were obtained by supercritical carbon dioxide extraction (SCB), cold-pressing
(CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein …
(CP), hexane extraction (HE), and subcritical butane extraction (SBE), and walnut protein …
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
TP Sari, AH Dhamane, K Pawar, M Bajaj, PC Badgujar… - Food Chemistry, 2024 - Elsevier
Almond protein isolate (API) obtained from almond meal was processed using dynamic high-
pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass) …
pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass) …
[HTML][HTML] Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
X Zhao, X Liu, F Xue - Applied Food Research, 2023 - Elsevier
The plum seed protein isolates (PSPI), wolfberry protein isolates (WPI) jujube seed protein
isolates (JPI), and hemp seed protein isolates (HPI) were prepared and treated with high …
isolates (JPI), and hemp seed protein isolates (HPI) were prepared and treated with high …
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
J Song, J Huang, S Ren, H Zheng, D Zhou, L Song - Food Hydrocolloids, 2024 - Elsevier
In response to changing dietary preferences and increasing health consciousness among
consumers, the food industry is gradually moving toward healthier and higher-performance …
consumers, the food industry is gradually moving toward healthier and higher-performance …
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
Y Ladjal-Ettoumi, LH Douik, M Hamadi, JAA Abdullah… - Food Biophysics, 2024 - Springer
In this study, microalgae proteins (Spirulina and Chlorella) were extracted, characterized,
and investigated for their potential techno-functionalities. The proteins from the microalgae …
and investigated for their potential techno-functionalities. The proteins from the microalgae …
Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin
H Wang, J Li, T Guo, Y Li, Y Ni, Q Zhou - European Food Research and …, 2024 - Springer
This study aimed to investigate the impact of dynamic high-pressure microfluidization
(DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was …
(DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was …
Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond …
With the increased concerns about the environmental effect of dairy milk production and
elevated cases of dairy protein allergies and lactose intolerance there has been a significant …
elevated cases of dairy protein allergies and lactose intolerance there has been a significant …
Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose
W Han, TX Liu, CH Tang - Food Hydrocolloids, 2023 - Elsevier
Food-grade nanoemulsions using plant proteins as the sole emulsifier has attracted
increasing interest in the food field. However, plant proteins present limitations in …
increasing interest in the food field. However, plant proteins present limitations in …
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis
A Kamboj, R Chopra, PK Prabhakar - Innovative Food Science & …, 2024 - Elsevier
Modification of proteins derived from plant sources is crucial for enabling their versatile
applications in the food industry. In the present study, structural and functional properties of …
applications in the food industry. In the present study, structural and functional properties of …