Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110745
Abstract: Abstract Incorporation of coconut kernel fiber to the myofibrillar protein (MP) gel may enhance its properties with better uniqueness. Therefore, this study investigated the effects of coconut fiber on the water state, texture, rheological behavior… read more here.
Keywords: kernel fiber; myofibrillar protein; effects coconut; protein gel ... See more keywords
Impact of homogenization on the physicochemical properties of the cod protein gel
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DOI: 10.1016/j.lwt.2021.111841
Abstract: Abstract Cod cut offs, as a by-product of cod processing, is often discarded and wasted. A cod protein gel (CP-gel) was produced from homogenized steamed cod cut offs to turn the otherwise “waste” into treasure.… read more here.
Keywords: cod protein; protein gel; homogenization; physicochemical properties ... See more keywords
Dendritic growth of protein gel in the course of sweat pore plugging by aluminium salts under physiological conditions.
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DOI: 10.1039/d1sm01029h
Abstract: Are aluminium ions unavoidable in antiperspirants? To answer this question, we present confocal microscopy images of dendritic plugs appearing in sweat flowing across a microfluidic channel in the presence of aluminium salts. By comparing with… read more here.
Keywords: sweat; aluminium; dendritic growth; protein gel ... See more keywords
Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
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DOI: 10.3390/foods11050629
Abstract: Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are… read more here.
Keywords: protein gel; protein; rheological property; emulsion ... See more keywords