Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy

Qingling Wang, Ziwei Tang, Yanyun Cao +2

Food Chemistry

Proteins in Food Systems

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2024Academic literature38 citations4 claims extractedDOI

Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties

Mengjing Zhou, Bin Li, Aolin Wu +4

LWT

Food Chemistry and Fat Analysis

This study utilized beeswax and k-carrageenan as gelling agents to prepare oleogels and hydrogels, respectively. The amalgamation of the two gels in frozen water led to the formation of bigels. With...

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Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy

Preparation of a bigel system based on k-carrageenan hydrogel and beeswax oleogel and the effect of starch on the bigel properties

Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties

Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Hempseed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties

Understanding Acanthamoeba Keratitis: An In-Depth Review of a Sight-Threatening Eye Infection

Early-life diet and risk of inflammatory bowel disease: a pooled study in two Scandinavian birth cohorts

Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel

Amoebae as training grounds for microbial pathogens

Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

Biogenic selenium nanoparticles and selenium/chitosan-Nanoconjugate biosynthesized by Streptomyces parvulus MAR4 with antimicrobial and anticancer potential

Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion

Biopolymer‐based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability

Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems

Artificial intelligence as a tool for predicting the quality attributes of garlic ( <i>Allium sativum</i> L.) slices during continuous infrared‐assisted hot air drying

<i>Prevotella copri</i> promotes vascular calcification via lipopolysaccharide through activation of NF-κB signaling pathway

Biomedical Promise of Aspergillus Flavus-Biosynthesized Selenium Nanoparticles: A Green Synthesis Approach to Antiviral, Anticancer, Anti-Biofilm, and Antibacterial Applications

Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils

Synergistic activity of Satureja intermedia and Ducrosia anethifolia essential oils and their interaction against foodborne pathogens: A multi-ligand molecular docking simulation

Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste

Probiotics: Shaping the gut immunological responses

Corticosteroids in Sepsis and Septic Shock: A Systematic Review, Pairwise, and Dose-Response Meta-Analysis

Biosynthetic selenium nanoparticles (Bio-SeNPs) mitigate the toxicity of antimony (Sb) in rice (Oryza sativa L.) by limiting Sb uptake, improving antioxidant defense system and regulating stress-related gene expression

The Mediterranean diet: a historical perspective

Valorization of food waste: A comprehensive review of individual technologies for producing bio-based products

Fat-Soluble Vitamins A, D, E, and K: Review of the Literature and Points of Interest for the Clinician

Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod

Global diversity of enterococci and description of 18 previously unknown species

Trace Elements in Alzheimer’s Disease and Dementia: The Current State of Knowledge

Revisiting the Concepts of Prebiotic and Prebiotic Effect in Light of Scientific and Regulatory Progress—A Consensus Paper From the Global Prebiotic Association

Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19

Food safety knowledge, attitude and practices of street food vendors and associated factors in Mekelle city, Northern Ethiopia

From zinc homeostasis to disease progression: Unveiling the neurodegenerative puzzle

Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Prebiotic and modulatory evidence of lactoferrin on gut health and function

Understanding tourists’ consumption emotions in street food experiences

Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC–MS, OAV, and multivariate analysis

Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: Thermal aggregation, water distribution, molecular structure

The intervention effects of konjac glucomannan with different molecular weights on high-fat and high-fructose diet-fed obese mice based on the regulation of gut microbiota

Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

Effects of naringin on oxidative stress, inflammation, some reproductive parameters, and apoptosis in <scp>acrylamide‐induced</scp> testis toxicity in rat

The elements of resilience in the food system and means to enhance the stability of the food supply

Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels

Examining consumer food waste through grocery retailers' customer data: Segments and practical implications

A rapid identification based on FT-NIR spectroscopies and machine learning for drying temperatures of Amomum tsao-ko

Investigation of cold atmospheric plasma effects on functional and physicochemical properties of wheat germ protein isolate

Recent Progress in Microencapsulation of Active Peptides—Wall Material, Preparation, and Application: A Review

Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review