This study investigated changes of the structure and emulsifying properties of peanut protein
isolate (PPI) during multiple freeze-thaw (FT) cycles. According to the Fourier transform …

Peanut protein isolate (PPI) was glycated with dextran or gum Arabic through ultrasonic
treatment or classical heating. The physicochemical properties of PPI–polysaccharide …

Maillard reaction (MR) of soy protein isolate (SPI) and d-galactose with the mass ratio (4: 1,
2: 1, and 1: 1) was conducted. The conformation of SPI was changed from ordered to …

In this study, we aimed to investigate the effects of high pressure homogenization (HPH) on
the structural and emulsifying properties of Cyperus esculentus L. proteins. After HPH, the β …

In this research, the improvement of emulsifying properties of chemically modified canola
protein isolate (CPI) with gum Arabic (GA) through Maillard reaction under natural pH at 90° …

For the first time, the irradiation technology combined with Maillard reaction were used to
improve the freeze-thaw stability of soybean protein emulsion. The freeze-thaw stability of …

Maillard reaction (MR) is one of the most important chemical reactions in the food science
domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR) …

Protein is an indispensable part of life. It provides nutrition for human body and flavor for
food. The role of protein depends largely on the functional properties of the protein …

The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut
milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using …

There is growing concern about the use of plastic in packaging for food materials, as this
results in increased plastic waste materials in the environment. To counter this, alternative …