Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
L Huang, Y Cai, F Fang, T Huang, M Zhao, Q Zhao… - Food …, 2024 - Elsevier
Soybean is an important crop grown in large parts of the world and a variety of soybean-
derived food products are manufactured and consumed. During the processing of these soy …
derived food products are manufactured and consumed. During the processing of these soy …
A comprehensive review of self-assembled food protein-derived multicomponent peptides: From forming mechanism and structural diversity to applications
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous
peptides with various bioactivities and multiple active sites that can assume several …
peptides with various bioactivities and multiple active sites that can assume several …
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-driven encapsulation and delivery of hydrophobic cargo curcumin
D Yuan, F Zhou, P Shen, Y Zhang, L Lin, M Zhao - Food Hydrocolloids, 2021 - Elsevier
Controlled partial enzymatic hydrolysis has been shown to be an efficacious strategy for
devising and construction of multifunctional soy protein nanoparticles (SPNPs). In this work …
devising and construction of multifunctional soy protein nanoparticles (SPNPs). In this work …
Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
Emulsions are commonly regarded as an important approach to improving the texture of
some foods and expanding their use in food industry. Polysaccharides have been widely …
some foods and expanding their use in food industry. Polysaccharides have been widely …
High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
M Ai, Z Zhang, H Fan, Y Cao, A Jiang - Food Hydrocolloids, 2021 - Elsevier
In this article, high-intensity ultrasound (800 W, 20 kHz, 30% amplitude, 15 min) together
with heat treatment (90° C, 30 min) was employed to improve the interfacial properties of …
with heat treatment (90° C, 30 min) was employed to improve the interfacial properties of …
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein
H Li, F Li, X Wu, W Wu - Food Hydrocolloids, 2021 - Elsevier
Rice bran protein (RBP) was prepared from rice bran (RB) under different storage periods
(0, 1, 5, 7, 10 d), and isolated RBP was used to prepare protein emulsion. The RB crude oil …
(0, 1, 5, 7, 10 d), and isolated RBP was used to prepare protein emulsion. The RB crude oil …
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
J Li, L Li - Food Hydrocolloids, 2024 - Elsevier
A novel nanoparticle was prepared with soy protein isolate (SPI)-oat β-glucan (OG)
conjugates obtained by extrusion (extruded SPI-OG) to stabilize the emulsion. Extruded SPI …
conjugates obtained by extrusion (extruded SPI-OG) to stabilize the emulsion. Extruded SPI …
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability …
Algal oil is an aquatic plant source of polyunsaturated fatty acids, especially
docosahexaenoic acid (DHA), which may exhibit health benefits when consumed in …
docosahexaenoic acid (DHA), which may exhibit health benefits when consumed in …
[HTML][HTML] pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and …
X Du, H **g, L Wang, X Huang, L Mo, X Bai, H Wang - Lwt, 2022 - Elsevier
The insoluble peptide aggregates formed by proteolysis are usually discarded by food
industries, which results in significant wastage of resources and burden on the related …
industries, which results in significant wastage of resources and burden on the related …
pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3
Y Zhang, F Zhou, X Zeng, P Shen, D Yuan, M Zhong… - Food Chemistry, 2022 - Elsevier
Pickering emulsions prepared by food-grade particles have gained growing attention due to
their promising application in functional food and pharmaceutical industries. In this study, we …
their promising application in functional food and pharmaceutical industries. In this study, we …