Search results: 110,390 results (approx.)

1. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.

The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and...

Author(s) : Zhao RunAn; Fu WeiTing; Chen YiJie; Li Bin; Liu ShiLin; Li Yan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

2. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.

Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. ...

Author(s) : Xu Ke; Chi ChengDeng; She ZhenYun; Liu XingLi; Zhang YanYan; Wang HongWei; Zhang Hua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.41

3. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate.

Food protein and peptides are generally considered a source of dietary antioxidants. The antioxidant activity and peptide profiles of four extensive hydrolysates of milk protein concentrate (MPC) were examined using the two-step enzymatic method. The hydrolysis combinations were...

Author(s) : Cui Qiang; Sun YuXue; Cheng JianJun; Guo MingRuo

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

4. Immobilization of Candida rugosa lipase on magnetic chitosan beads and application in flavor esters synthesis.

In this work, magnetic chitosan (MCH) beads were synthesized by phase-inversion method, and grafted with polydopamine (PDA) and then used for direct immobilization of Candida rugosa lipase by Schiff base reaction. The amount of immobilized enzyme and the retained activity were found to be 47.3 mg/g ...

Author(s) : Bayramoglu, G.; Celikbicak, O.; Kilic, M.; Yakup Arica, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

5. Comprehensive characterization of Lotus root polysaccharide-phenol complexes.

To explore the effects of phenolic binding on the structure and activity of lotus root polysaccharides (LRPs), five LRP-phenol complexes containing catechin (61.22 mg/g), gallic acid (9.37 mg/g), ferulic acid (29.28 mg/g), chlorogenic acid (83.80 mg/g) or caffeic acid (14.80 mg/g) were prepared via ...

Author(s) : Yi Yang; Tang HaoSu; Sun Ying; Xu Wei; Min Ting; Wang HongXun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

6. Effects of tyndallization temperature on the sterility and quality of kamaboko.

In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization...

Author(s) : Keratimanoch, S.; Takahashi, K.; Kuda, T.; Okazaki, E.; Geng, J. T.; Osako, K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

7. Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk.

Standard fermentation (SF) mainly affected the metabolism of glycerophospholipid and sphingolipid, and increased the total lipid content of goat milk. Content of total lipid was decreased by magnetic fermentation compared with SF, mainly due to triacylglycerol and diacylglycerol. Comprehensive...

Author(s) : Zhang Rong; Zhu ZhenBao; Jia Wei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

8. Structural elucidation of flavonoids from Shatianyu (Citrus grandis L. Osbeck) pulp and screening of key antioxidant components.

The Citrus genus is a good source of dietary flavonoids, which have many health benefits. As a representative citrus fruit, the flavonoids composition in Shatianyu (Citrus grandis L. Osbeck) pulp remains to be investigated. In the present study, 11 flavonoids were isolated and identified from...

Author(s) : Deng Mei; Jia XuChao; Dong LiHong; Liu Lei; Huang Fei; Chi JianWei; Ma Qin; Zhao Dong; Zhang MingWei; Zhang RuiFen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

9. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich...

Author(s) : Marques, B. C.; Rayo-Mendez, L. M.; Tadini, C. C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.37

10. A comparative investigation into novel cholesterol esterase and pancreatic lipase inhibitory peptides from cow and camel casein hydrolysates generated upon enzymatic hydrolysis and in-vitro digestion.

Cow (CwC) and camel casein (CaC) hydrolysates were generated using Alcalase™ (CwCA and CaCA) and Pronase-E (CwCP and CaCP) each for 3 and 6 h, and investigated for their potential to inhibit key lipid digesting enzymes i.e., pancreatic lipase (PL) and cholesteryl esterase (CE). Results revealed...

Author(s) : Priti Mudgil; Baba, W. N.; Hina Kamal; Fitzgerald, R. J.; Hassan, H. M.; Ayoub, M. A.; Gan CheeYuen; Sajid Maqsood

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.53

11. Konjac glucomannan films with quasi-pasteurization function for tangerines preservation.

This study presents functional KCNGO films obtained by incorporating graphite carbon nitride (g-C3N4) and graphene oxide (GO) into the konjac glucomannan (KGM) matrix. The concept of quasi-pasteurization proposed in current work refers to the shorter time needed and lower sterilization temperature...

Author(s) : Ni YongSheng; Wang JingYao; Sun Jing; Wang JianLong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.35

12. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: effect of droplet fractions and salts.

Effects of high internal phase emulsion (HIPE) stabilized by egg yolk-modified starch complex on the gelling properties of chicken gels with or without sodium chloride (NaCl)/sodium tripolyphosphate (TP) were studied. The addition of 30% HIPE increased the hardness from 376 g to 590 g. The NaCl...

Author(s) : Xu LiLan; Lv YuanQi; Su YuJie; Chang CuiHua; Gu LuPing; Yang YanJun; Li JunHua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.38

13. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: effect of protein complexation by pectin and small molecular surfactants.

The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene and its bioaccessibility during digestion were also...

Author(s) : Guo Qing; Bayram, I.; Shu Xin; Su JiaQi; Liao WenYan; Wang Yuan; Gao YanXiang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.28

14. Effect of pulsating microwave treatment on wheat parboiling: comparative assessment and structural characterization.

The current study focusses on investigating the impact of pulsating microwave (MW) treatment to develop an efficient wheat parboiling method through comparative assessment with conventional parboiling. Three independent variables i.e., MW power level, effective treatment time, and pulsating mode...

Author(s) : Anjali Khuntia; Panda, B. K.; Shrivastava, S. L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.46

15. Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network.

The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher...

Author(s) : Yazar, G.; Kokini, J. L.; Smith, B.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

16. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - part B: neutral pH.

Interactions between the dimeric form of β-lactoglobulin and vanillic acid were investigated at pH 7.2, using a variety of spectroscopic techniques and molecular dynamics (MD) simulations. FTIR and CD studies showed alterations in the secondary structure of the protein upon its interaction with the ...

Author(s) : Abdollahi, K.; Condict, L.; Hung, A.; Kasapis, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.41

17. Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: emphasizing the changes on structural and emulsion properties.

The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical properties were clarified by...

Author(s) : Li LiYuan; Zhao Xue; Xu XingLian

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.63

18. Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability - insights from computational molecular dynamics.

We used computational molecular dynamics (MD) to assess molecular conformations of apo- and holo-forms (respectively without and with Ca2+) of bovine α-lactalbumin (α-La) at different temperatures, and to correlate them with the protein's foaming properties. At 4°C and 25°C no major protein...

Author(s) : Oliveira, T. V. de; Polêto, M. D.; Barbosa, S. V.; Coimbra, J. S. dos R.; Oliveira, E. B. de

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

19. Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein.

The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared...

Author(s) : Yang KunTing; Lin RuoHui; Zhang ShuCheng; Zhao XiangZhong; Jiang Jiang; Liu YuanFa

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.42

20. Chemometric evaluation of enzymatic hydrolysis in the production of fish protein hydrolysates with acetylcholinesterase inhibitory activity.

Fish protein hydrolysates (FPH) obtained from industrial processing residues are sources of bioactive peptides. The enzymatic hydrolysis process is essential in obtaining specific bioactivities such as inhibition of the enzyme acetylcholinesterase (AChE). In this study the effect of different...

Author(s) : Moreira, T. F. M.; Pessoa, L. G. A.; Seixas, F. A. V.; Ineu, R. P.; Gonçalves, O. H.; Leimann, F. V.; Ribeiro, R. P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.47

21. Structure - functionality of lentil protein-polyphenol conjugates.

Lentil protein isolate (LPI) was conjugated with plant polyphenols (quercetin, rutin, ellagic acid), and the structural and functional characteristics of the conjugates were determined in comparison with the proteins and pure polyphenols. The interaction between polyphenols and protein was achieved ...

Author(s) : Parolia, S.; Maley, J.; Sammynaiken, R.; Green, R.; Nickerson, M.; Ghosh, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

22. Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme.

Inhibitory effects of flavonoids on starch digestibility were well known, but the structural mechanism was not clear. This study was focused on the diverse effect of quercetin and rutin on digestibility of Tartary buckwheat starch. Results showed that quercetin and rutin reduced the starch...

Author(s) : Wang LiBo; Wang LiJuan; Wang TongTong; Li ZaiGui; Gao YanXiang; Cui, S. W.; Qiu Ju

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.40

23. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion.

Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran...

Author(s) : Li Yang; Li MengLi; Wang LiLi; Li ZaiGui

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.38

24. Foxtail millet prolamin as an effective encapsulant deliver curcumin by fabricating caseinate stabilized composite nanoparticles.

The development of food proteins as effective delivery systems is of great significance for the encapsulation of active compounds. Foxtail millet prolamin (FP) has a high level of hydrophobic amino acids and proline, meets the basic characteristics of delivery system, and was described here for the ...

Author(s) : Chen Xiao; Zhang TongYu; Wu YanChao; Gong PiXian; Li HuiJing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.36

25. Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach.

One major pepsinogen, PG-I, and two minor pepsinogens, PG-II and PG-III were purified from lizardfish stomach by ammonium sulfate precipitation and two chromatographic columns. The three purified PGs migrated as single bands in native-PAGE gels with molecular weights (MW) ranging from 36 to 38 kDa. ...

Author(s) : Kuepethkaew, S.; Zhang Yi; Kishimura, H.; Kumagai, Y.; Simpson, B. K.; Benjakul, S.; Damodaran, S.; Klomklao, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366