Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

Jingyuan Liu, Yangling Wan, Liuyang Ren +4

LWT

Proteins in Food Systems

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2021Academic literature43 citations4 claims extracted Open Access

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

Valentina Ponzo, Marianna Pellegrini, Paola Costelli +5

Nutrients

Sodium Intake and Health

Non-communicable diseases (NCDs) are the first causes of death worldwide. Reduction in the dietary intake of salt and sugars is important lifestyle advice that is useful for NCD prevention. However,...

Research Library

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

Aroma of Sherry Products: A Review

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

Rearranged supramolecular structure of resistant starch with polymorphic microcrystals prepared in high-solid enzymatic system

Bioactivity Ingredients of <i>Chaenomeles speciosa</i> against Microbes: Characterization by LC-MS and Activity Evaluation

Optimization and evaluation of the ultrasound-enhanced subcritical water extraction of cinnamon bark oil

Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase

Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches

The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria

Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management

Thermal, pasting and structural studies of oat starch-caseinate interactions

Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

A Comprehensive Review of Almond Clinical Trials on Weight Measures, Metabolic Health Biomarkers and Outcomes, and the Gut Microbiota

Metagenomic analysis of microflora structure and functional capacity in probiotic Tibetan kefir grains

Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Effects of dielectric properties and microstructures on microwave-vacuum drying of mushroom (Agaricus bisporus) caps and stipes evaluated by non-destructive techniques

Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review

Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable products

Preparing monoclonal antibodies and developing immunochromatographic assay strips for the determination of propamocarb levels

Suitability of High-Resolution Mass Spectrometry for Routine Analysis of Small Molecules in Food, Feed and Water for Safety and Authenticity Purposes: A Review

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Oleuropein Ameliorates Advanced Stage of Type 2 Diabetes in db/db Mice by Regulating Gut Microbiota

Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment

Antagonistic effects of amylopectin and amylose molecules on the starch inter- and intramolecular interactions during retrogradation

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

Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?

Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional properties

Application of untargeted volatile profiling and data driven approaches in wine flavoromics research

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics

Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate

Fishery and Aquaculture Statistics – Yearbook 2022

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese

EFSA methodology for assessing candidate priority pests under EU Regulation 2016/2031

An Overview of Starch-Based Materials for Sustainable Food Packaging: Recent Advances, Limitations, and Perspectives

Functionality and application of emulsion gels in fat replacement strategies for dairy products

BitterDB: 2024 update on bitter ligands and taste receptors

Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)

Hydrogels with Essential Oils: Recent Advances in Designs and Applications