Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer

Food Research International, Journal Year: 2025, Volume and Issue: 201, P. 115654 - 115654

Published: Jan. 1, 2025

Language: Английский

---

Multi-omics in food safety and authenticity in terms of food components

Food Chemistry, Journal Year: 2023, Volume and Issue: 437, P. 137943 - 137943

Published: Nov. 7, 2023

Language: Английский

---

Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 151, P. 109851 - 109851

Published: Feb. 2, 2024

Language: Английский

---

Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates

LWT, Journal Year: 2024, Volume and Issue: 201, P. 116247 - 116247

Published: May 23, 2024

To examine the impact of raw material and enzyme type on physico-chemical functional properties fish by-products hydrolysates, mackerel (Scomber scombrus) sardine (Sardina pilchardus) were material, papain, pepsin Protamex™ protease enzymes. Hydrolysates' affected by species used as employed type. Mackerel produced hydrolysates with higher foaming solubility at pH 10 than sardines. Hydrolysis, oil retention capacity, turbidity for obtained from by-products. The Papain exhibited similar properties, while significant differences observed between these hydrolysates. displayed highest degree hydrolysis relevant emulsifying properties. Pepsin had good capacities. These results underline need to consider enzymes when protein peptides specific functions are desired.

Language: Английский

---

Valorizing pumpkin (Cucurbita moschata) seed meal into protein hydrolysates: Impact of different proteases on the structural, physicochemical, and functional properties

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106366 - 106366

Published: March 1, 2025

Language: Английский

---

Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141135 - 141135

Published: Sept. 3, 2024

Language: Английский

---

Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications

Food & Function, Journal Year: 2024, Volume and Issue: 15(7), P. 3300 - 3326

Published: Jan. 1, 2024

Metal-chelating peptides, which form metal–peptide coordination complexes with various metal ions, can be used as biofunctional ingredients notably to enhance human health and prevent diseases.

Language: Английский

---

Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions

Industrial Crops and Products, Journal Year: 2024, Volume and Issue: 213, P. 118414 - 118414

Published: March 21, 2024

Language: Английский

---

A composite enzyme derived from papain and chymotrypsin reduces the Allergenicity of Cow's Milk allergen casein by targeting T and B cell epitopes

Food Chemistry, Journal Year: 2024, Volume and Issue: 459, P. 140315 - 140315

Published: July 2, 2024

Language: Английский

---

Physicochemical properties, antioxidant and antidiabetic activities of different hydrolysates of goat milk protein

Journal of Dairy Science, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 1, 2024

Language: Английский

---