Suchergebnisse - "functional property"

改性技术对豌豆蛋白结构及功能特性 影响的研究进展Research progress on the effects of modification techniques on the structural and functional properties of pea protein

Autoren: 安宁1，季国志2，3，朱绪春1，周麟依1，云洁2，3，李宁2，3， 母智深2，3，刘红芝1 AN Ning1, JI Guozhi2，3, ZHU Xuchun1, ZHOU Linyi1, YUN Jie2，3, LI Ning2，3, MU Zhishen2，3, LIU Hongzhi

Quelle: Zhongguo youzhi, Vol 50, Iss 10, Pp 45-50 (2025)

Schlagwörter: 豌豆蛋白；球蛋白；清蛋白；修饰改性；分子结构；功能特性, pea protein, globulin, albumin, modification, molecular structure, functional property, Oils, fats, and waxes, TP670-699

Dateibeschreibung: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20251007&flag=1; https://doaj.org/toc/1003-7969

Zugangs-URL: https://doaj.org/article/4bd4ae16f56546f499c5d826b9acaff0

Effects of Fish Drying Methods on Functional, Antioxidant, and Antimicrobial Properties of African Catfish Protein Hydrolysates

Autoren: Oludele Olayemi Odekanyin Monsur Abiodun Kareem Joy Aanuoluwapo Jerome

Quelle: Turkish Journal of Agriculture: Food Science and Technology, Vol 13, Iss 10, Pp 3070-3079 (2025)

Schlagwörter: hydrolysate, peptide, pepsin, african catfish, hydrolysis degree, antioxidant, functional property, Agriculture, Agriculture (General), S1-972

Dateibeschreibung: electronic resource

Relation: https://agrifoodscience.com/index.php/TURJAF/article/view/7904; https://doaj.org/toc/2148-127X

Zugangs-URL: https://doaj.org/article/be755f0c416d486bbdbe707af1106a8b

Effects of ultrasonication and high hydrostatic pressure on functional, thermal, structural, rheological, and pasting properties of gluten-free substitutes for enhanced breadmaking

Autoren: Mahsa, Farrokhi Ramos, Inês N. Silva, Cristina L. M. et al.

Weitere Verfasser: Mahsa, Farrokhi Ramos, Inês N. Silva, Cristina L. M. et al.

Schlagwörter: Breadmaking, Legume and cereal, Physical processing, Rheology, Starch modification, Techno-functional property

Dateibeschreibung: application/pdf

Relation: 1879-3053; b0e38dd3-a805-430d-8f4e-c7ae62e51ef4

Verfügbarkeit: http://hdl.handle.net/10400.14/55113

Extraction and characterization of protein-polysaccharide complex in cashew apple bagasse: A new insight for cashew apple bagasse extract valorization in the food industry

Autoren: Zie, Madinatou Jacquet, Nicolas Alabi, Taofic et al.

Quelle: 2024 AOCS Annual Meeting & Expo Co-located with the Sustainable Protein Forum (SPF), Montréal, Canada [CA], 28/04/24_01/05/24

Schlagwörter: Cashew Apple Bagasse, Functional property, Gum Arabic, Protein polysaccharide complex, Surface property, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Zugangs-URL: https://orbi.uliege.be/handle/2268/320261

Effect of Ultrafine Grinding on the Structural and Functional Properties of Flaxseed Protein

Autoren: Yali LIANG Ronghua GAO Narisu QIN et al.

Quelle: Shipin gongye ke-ji, Vol 46, Iss 16, Pp 1-10 (2025)

Schlagwörter: flaxseed, protein, ultrafine grinding, structure, functional property, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: https://doaj.org/toc/1002-0306

Zugangs-URL: https://doaj.org/article/3c77eb9ced56420b9f46803d856c6d8f

pH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of pH on the functional properties of peanut protein prepared by alcohol leaching and their application in steamed bun

Autoren: 赵树超1，张相风2，王文昕1，郭兴凤2，逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2, WANG Wenxin1, GUO Xingfeng2, PANG Fei

Quelle: Zhongguo youzhi, Vol 50, Iss 7, Pp 46-53 (2025)

Schlagwörter: 醇法浸提；花生蛋白；ph；功能特性；馒头；综合品质, alcohol leaching, peanut protein, ph, functional property, steamed bun, overall quality, Oils, fats, and waxes, TP670-699

Dateibeschreibung: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250708&flag=1; https://doaj.org/toc/1003-7969

Zugangs-URL: https://doaj.org/article/96d2b20f336a45ec8fd64b17e6d75f2d

Physicochemical, structural and functional properties of a protein-polysaccharide complex from cashew apple bagasse

Autoren: Zie, Madinatou Jacquet, Nicolas Alabi, Taofic et al.

Quelle: 13th International Colloids Conference, Barcelone, Sitges, Spain [ES], 9-12 Juin, 2024

Schlagwörter: Cashew Apple Bagasse, FTIR/NMR, Functional property, Gum Arabic, HPSEC/RI-UV, Protein polysaccharide complex, Surface property, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Zugangs-URL: https://orbi.uliege.be/handle/2268/320832

Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin

Autoren: Tam Dinh Le Vo Hoai Duc Le Anh Thi Hoang Nguyen et al.

Quelle: Mongolian Journal of Chemistry, Vol 25, Iss 52, Pp 35-42 (2024)

Schlagwörter: iron-binding capacity, Chemistry, functional property, featherback skin, QD1-999, protein hydrolysate

Zugangs-URL: https://doaj.org/article/49e6209824d64f9d916418ea5b24310f

Optimizing quality, functionality, and safety of Palmyrah palm (Borassus flabellifer Linn.) pulp powder via steaming and hot-air drying

Autoren: Sirikarn Thanaboonrongkom Katekan Dajanta Uthaiwan Chattong et al.

Quelle: Applied Food Research, Vol 5, Iss 2, Pp 101489- (2025)

Schlagwörter: Palmyra palm pulp, Streaming pretreatment, Hot-air drying, Bioactive compounds, Functional property, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502225007954; https://doaj.org/toc/2772-5022

Zugangs-URL: https://doaj.org/article/4ca18b6fa5e1468fb1ed0b548e6423ae

Effect of roasting time and method on physicochemical and functional properties of roasted maize grain (Asharo)

Autoren: Masresha Gebeyehu Ewunetu Zemene Tadege Woldie Aynadis Molla Asemu

Quelle: Applied Food Research, Vol 5, Iss 2, Pp 101266- (2025)

Schlagwörter: Maize, Proximate composition, Functional property, Method, Roasting, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502225005712; https://doaj.org/toc/2772-5022

Zugangs-URL: https://doaj.org/article/320a25b3f9244c8196bd0b77d893f0e3

Technological properties of improved haricot bean (Phaseolus vulgaris L.) varieties cultivated in Ethiopia

Autoren: Endris Hussen Ahmed Tilahun A. Teka Kumela Dibaba Tolera et al.

Quelle: Applied Food Research, Vol 5, Iss 2, Pp 101107- (2025)

Schlagwörter: Functional property, Geometrical property, Haricot bean, Physical property, Technological property, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502225004159; https://doaj.org/toc/2772-5022

Zugangs-URL: https://doaj.org/article/457042a4b1ae4b78b95b94b984f894dd

Property changes of tilapia (Oreochromis mossambicus) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenols

Autoren: Ya-Zhu Xiao Ming-Yue Zhong Xin-Huai Zhao et al.

Quelle: Food Chemistry: X, Vol 31, Iss , Pp 103222- (2025)

Schlagwörter: Gelatin, Laccase, Tea polyphenol, Crosslinking, Bloom value, Functional property, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525010697; https://doaj.org/toc/2590-1575

Zugangs-URL: https://doaj.org/article/485dc9c42cf440cea822c3e03cd0fc17

Structural characterization, functional properties, bioactivity and oral absorption characterstics of Oudemansiella raphanipies polysaccharides

Autoren: Jingbo Zhang Yajing Bai Kunpeng Lu et al.

Quelle: Food Chemistry: X, Vol 31, Iss , Pp 103076- (2025)

Schlagwörter: Oudemansiella raphanipies polysaccharide, Ultrasonic-assisted extraction, Response surface methodology, Structural characterization, Functional property, In vivo distribution, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752500923X; https://doaj.org/toc/2590-1575

Zugangs-URL: https://doaj.org/article/0826fbd5d95547f5bfd36316d5a95247

Research progress in wire arc additive manufacturing of NiTi shape memory alloys

Autoren: LI Zhonghan LIU Gaofei LI Shihan et al.

Quelle: Cailiao gongcheng, Vol 53, Iss 5, Pp 103-118 (2025)

Schlagwörter: niti shape memory alloys, wire arc additive manufacturing, microstructure, functional property, heterogeneous structure, Materials of engineering and construction. Mechanics of materials, TA401-492

Dateibeschreibung: electronic resource

Relation: https://jme.biam.ac.cn/CN/10.11868/j.issn.1001-4381.2024.000717; https://doaj.org/toc/1001-4381

Zugangs-URL: https://doaj.org/article/d4efe5754c7f4caa80c36d4bee637367

pH对玉米蛋白水解物功能特性的影响及其抗氧化活性分析Effect of pH on functional properties of corn protein hydrolysates and its antioxidant activity analysis

Autoren: 李冠龙1,2，赵玉昊1,2，刘晓兰1,2，景言1，郑喜群2,3 LI Guanlong1,2, ZHAO Yuhao1,2, LIU Xiaolan1,2, JING Yan1, ZHENG Xiqun2,3

Quelle: Zhongguo youzhi, Vol 50, Iss 5, Pp 20-26,33 (2025)

Schlagwörter: corn protein powder, corn protein hydrolysates, ultrafiltration grading, functional property, antioxidant activity, Oils, fats, and waxes, TP670-699, 玉米蛋白粉；玉米蛋白水解物；超滤分级；功能特性；抗氧化活性

Zugangs-URL: https://doaj.org/article/f059fc4ebfbd47f69eb2a3e4a771d41c

Optimization of fermentation conditions of exopolysaccharide production from Saccharomyces cerevisiae YY-02 and its functional properties analysis

Autoren: WANG Changli, ZHANG Cheng, BIN Xiaoyun, ZHAO Yunhui, ZHANG Yunye, YE Guangbin

Quelle: Zhongguo niangzao, Vol 44, Iss 3, Pp 214-222 (2025)

Schlagwörter: saccharomyces cerevisiae, exopolysaccharide, functional property, fermentation condition optimization, response surface method, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-214.pdf; https://doaj.org/toc/0254-5071

Zugangs-URL: https://doaj.org/article/79d4a0ac494b4cf196e506aae4d41146

Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides

Autoren: Na Liu Yuan Wang Xiaoping An et al.

Quelle: Chemical and Biological Technologies in Agriculture, Vol 12, Iss 1, Pp 1-14 (2025)

Schlagwörter: Microbial fermentation, Cottonseed kernel, Nutritional value, Flavor substances, Peptides, Functional property, Agriculture

Dateibeschreibung: electronic resource

Relation: https://doaj.org/toc/2196-5641

Zugangs-URL: https://doaj.org/article/ef1a6ae4d3f04d988e429564730d1a5b

Research Progress and Functional Applications of Food Protein Fibrils

Autoren: Zhenling LANG Jie ZHUANG Hongzheng LU et al.

Quelle: Shipin gongye ke-ji, Vol 46, Iss 2, Pp 385-393 (2025)

Schlagwörter: food protein fibrils, self-assembled, fibrillation, structural characteristic, functional property, Food processing and manufacture, TP368-456

Dateibeschreibung: electronic resource

Relation: https://doaj.org/toc/1002-0306

Zugangs-URL: https://doaj.org/article/ba8898c940654f508ad5a7aeb6959cf2

Physicochemical, functional and pasting properties of cassava starch: Potential of developing flexible packaging film

Autoren: Geta Kume, Desta Kuffi, Kumsa Bultum, Lemessa Etana et al.

Quelle: Ethiopian Journal of Science and Technology; Vol. 17 No. 1 (2024); 9-27

Schlagwörter: 2. Zero hunger, Plastic film, Cassava varieties, Industrial application, Functional property, Starch

Dateibeschreibung: application/pdf

Zugangs-URL: https://www.ajol.info/index.php/ejst/article/view/270919

Artificial Intelligence-Enabled Ingredient Substitution in Food Systems: A Review and Conceptual Framework for Sensory, Functional, Nutritional, and Cultural Optimization

Autoren: Emel Oz Fatih Oz

Quelle: Foods, Vol 14, Iss 22, p 3919 (2025)

Schlagwörter: ingredient substitution, artificial intelligence, flavor prediction, functional property modeling, nutritional profiling, constraint-based formulation, Chemical technology, TP1-1185

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/22/3919; https://doaj.org/toc/2304-8158

Zugangs-URL: https://doaj.org/article/f2c714689210415e9e07dbae0e1db6e8