Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

Ting Hu, Jun Chen, Xuemei He +4

Food Research International

Botanical Research and Applications

DOI →

2022Academic literature33 citations4 claims extracted Open Access

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

Xueying Hu, Zhaoyang Li, Fengyan Wang +5

Foods

Food composition and properties

In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C....

Research Library

Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones

Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

Characterisation of spray dried microencapsules with amorphous lutein nanoparticles: Enhancement of processability, dissolution rate, and storage stability

Diverse structure and characteristics of the fungal community during the different rounds of Jiang-flavoured Baijiu production in Moutai town

Magnetic mesoporous material derived from MIL-88B modified by l-alanine as modified QuEChERS adsorbent for the determination of 6 pesticide residues in 4 vegetables by UPLC-MS/MS

Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Quality of Pepper Seed By-Products: A Review

Determination of fipronil and its metabolites in edible oil by pollen based solid-phase extraction combined with gas chromatography-electron capture detection

Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours

Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Thermostable Chitosan-L-Asparaginase conjugate from Aspergillus fumigatus is a novel structurally stable composite for abolishing acrylamide formation in French fried potatoes

Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins

Multiresidue analysis and dietary risk assessment of pesticides in eight minor vegetables from Guizhou, China

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce

Acrylamide mitigation using zein–polysaccharide complex particles

Bioaccessibility and bioavailability of selenium species in Se-enriched leeks (Allium Porrum) cultivated by hydroponically

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

Spray-drying of oil-in-water emulsions for encapsulation of retinoic acid: Polysaccharide- and protein-based microparticles characterization and controlled release studies

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Influence of antigelation agents on frozen egg yolk gelation

Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases

Determinants of Fast-Food Consumption in Romania: An Application of the Theory of Planned Behavior

Simultaneous quantification of 12 veterinary drug residues in fishery products using liquid chromatography-tandem mass spectrometry

A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice

Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion

Enhancing health benefits of milled rice: current status and future perspectives

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Enantioselective Dissipation, Residue, and Risk Assessment of Diniconazole Enantiomers in Four Kinds of Fruits

Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin

Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment

Antimicrobial resistance in non-Typhoidal Salmonella from retail poultry meat by antibiotic usage-related production claims – United States, 2008–2017

Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach

Interventions That Successfully Reduced Adults Salt Intake—A Systematic Review

Insufficient Vitamin C Levels among Adults in the United States: Results from the NHANES Surveys, 2003–2006

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Vitamins as Possible Cancer Biomarkers: Significance and Limitations

Effect of potassium carbonate on rheological properties of dough and its mechanism

Hidden in its color: A molecular-level analysis of the beer’s Maillard reaction network

When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

The adhesion of the gut microbiota to insoluble dietary fiber from soy hulls promoted the proliferation of probiotics in vitro

The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter

Implementing effective salt reduction programs and policies in low- and middle-income countries: learning from retrospective policy analysis in Argentina, Mongolia, South Africa and Vietnam