Optimization of enzymatic soy protein isolate-glucosamine conjugates to improve the freeze-thaw stability of emulsion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12192
Abstract: BACKGROUND Using transglutaminase (TGase) is a new method to improve protein properties in order to promote protein glycosylation. This article mainly studies soy protein isolate (SPI) and glucosamine (G) to improve the freeze-thaw stability of… read more here.
Keywords: spi; freeze thaw; thaw stability; thaw ... See more keywords
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00989-7
Abstract: The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties… read more here.
Keywords: rice flour; rice; physicochemical properties; freeze thaw ... See more keywords
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125401
Abstract: Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure… read more here.
Keywords: thermal pretreatment; freeze thaw; emulsion gels; thaw stability ... See more keywords
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions
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DOI: 10.3390/foods11213343
Abstract: In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from… read more here.
Keywords: freeze thaw; thaw stability; stabilized emulsions; mung bean ... See more keywords
Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
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DOI: 10.3390/foods11244018
Abstract: There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean… read more here.
Keywords: freeze thaw; pickering emulsion; emulsion; thaw stability ... See more keywords