Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein.

Yu Wang, Jia-le Wang, Ke Li +5

Food chemistry

The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM...

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2025Medical literatureDOI

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.

Hengxun Lin, Yong Chen, Yiping Yang +7

Food research international (Ottawa, Ont.)

To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in...

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Research Library

Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein.

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.

Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice.

Air pollutant emission factors from wood-fired pizza ovens.

Assessing the human health risks from organophosphate esters: exposure assessment via wild freshwater fish consumption.

Biocompatible carboxymethyl cellulose-potato starch film with biosynthesized tellurium nanoparticles and undecanoic acid for enhanced antimicrobial protection in post-harvest tomato preservation.

Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control.

Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment.

Determination of vitamin D3 (cholecalciferol) in wheat flour using a solid-liquid extraction and liquid chromatography-tandem mass spectrometry (LC-MS/MS).

Improvement of oil absorption and quality of potato chips based on pre-drying and post-frying heating treatments.

Integrated screening techniques reveal insight into hyperlocal non-traffic emission sources.

Air pollution and health in Rwandan and Kenyan schools cooking with polluting fuels: a cross-sectional impact study.

Use of Innovative Kitchen Equipment Promotes Use of Locally-Sourced Foods in School Meals.

The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions.

Effects of Germination on &#x3b3;-Aminobutyric Acid (GABA) Content and Cooking Quality of Ahu Rice Landrace.

Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles.

A Qualitative Exploration of Parent and School Staff Perceptions of Freshly Prepared Meals and Food Waste Implications in California Elementary Schools.

Acetic Acid Synergizes With Calcium Chloride to Enhance Thermal Stability of Carrots: Mechanisms of Pectin Cross-Linking and Cell Wall Reinforcement.

Exploring protein-mediated quality control mechanisms in Rice cooking behavior: from static protein content to dynamic architecture.

Detoxication Strategy of Aflatoxins in Coix Seed Based on Stir-Frying Processing and LC-ESI-MS/MS Quantification.

Household air pollution exposure in adult women is associated with increased carotid intima-media thickness: A cross-sectional study of the Household Air Pollution Intervention Network trial.

The Effect of Weak Alkaline Electrolyzed Water on Cooked Rice: Texture, Rheology, Starch Structure, and Digestive Properties.

The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillusplantarum O24 on selected quality determinants of cooked pork sausages.

Fortifying an emulsified meat product with co-encapsulated omega-3 fatty acids and lutein.

Characterization of Antimicrobial Use and Detection of Antimicrobial Residues in Bulk Tank Milk From Specialized Dairy Herds in Antioquia, Colombia.

Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles.

Influence of Cooking Methods on Phenolic Compounds and their Activities in Pea Shoots (Pisum sativum).

Nutrient profiling and degree of food processing of child-targeted packaged foods in T&#xfc;rkiye: An urgent call for policy action.

Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction.

Community mobilisation for adoption of clean cookstoves and clean fuel to reduce household air pollution and blood pressure in Lagos, Nigeria: protocol for a cluster-randomised trial.

Associations between adherence to Japanese food guide spinning top and nutrient density, climate impacts, and monetary cost: findings from the Saitama Prefecture Nutrition Survey 2017.

Rheological, Baking, and Microstructural Properties of Proso Millet-Hydrocolloid-Based Gluten-Free Bread.

Modulation of physicochemical properties and cooking stability in plant-based spherical egg yolk encapsulated in sodium alginate-gellan gum-chitosan composite films.

The hidden hazard in kitchen environment: A preliminary study of health risks associated with inhaling acrylamide during French fries frying.

Dual network construction strategy of starch and calcium alginate to prepare tapioca pearls with efficiently embedded gamma-aminobutyric acid.

Association between outdoor and indoor air pollutant exposure and depression among middle-aged and older adults in China.

Quantifying the impact of seed coat on the functional qualities of roasted pine nuts and its correlation with changes in multi-component interactions.

IoT-enabled smart kitchen technologies and their impact on food storage, preparation, and culinary experiences: A systematic review.

Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods.

Magnetic solid phase microextraction of cadmium in water and food samples on Escherichia coli immobilized to magnetic conductive carbon black (Vulcan XC-72) prior to its determination by flame atomic absorption spectrometry.

Characterization of improved sugarcane wax-based oleogels based on bovine bone proteins and their application as solid fat substitutes in cookies.

Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw.

Dual SERS-enhanced core-shell-satellite assemblies with Cu-doped ZIF-8 interlayer for OTA detection.

Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain.

Joint control and machine learning prediction of co-formation and kinetic profiles of typical hazardous Maillard reaction products by catechin treatment in air-fried potato chips.

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.

Characterization of pea composites and feasibility of heat-modulated meat analogs production.

Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process.

Transesterification of waste cooking oil for biodiesel production using alkaline-modified graphitic carbon nitride heterogeneous catalyst.

Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio.

Effects of Germination on γ-Aminobutyric Acid (GABA) Content and Cooking Quality of Ahu Rice Landrace.

Nutrient profiling and degree of food processing of child-targeted packaged foods in Türkiye: An urgent call for policy action.