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, Год журнала: 2025, Номер 201, С. 115654 - 115654

Опубликована: Янв. 1, 2025

Язык: Английский

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

Food Chemistry, Год журнала: 2023, Номер 437, С. 137943 - 137943

Опубликована: Ноя. 7, 2023

Язык: Английский

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

Food Hydrocolloids, Год журнала: 2024, Номер 151, С. 109851 - 109851

Опубликована: Фев. 2, 2024

Язык: Английский

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

LWT, Год журнала: 2024, Номер 201, С. 116247 - 116247

Опубликована: Май 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.

Язык: Английский

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

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106366 - 106366

Опубликована: Март 1, 2025

Язык: Английский

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

Food Chemistry, Год журнала: 2024, Номер 463, С. 141135 - 141135

Опубликована: Сен. 3, 2024

Язык: Английский

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

Food & Function, Год журнала: 2024, Номер 15(7), С. 3300 - 3326

Опубликована: Янв. 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.

Язык: Английский

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

Industrial Crops and Products, Год журнала: 2024, Номер 213, С. 118414 - 118414

Опубликована: Март 21, 2024

Язык: Английский

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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, Год журнала: 2024, Номер 459, С. 140315 - 140315

Опубликована: Июль 2, 2024

Язык: Английский

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

Journal of Dairy Science, Год журнала: 2024, Номер unknown

Опубликована: Авг. 1, 2024

Язык: Английский

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