Turnitin
降AI改写
早检测系统
早降重系统
Turnitin-UK版
万方检测-期刊版
维普编辑部版
Grammarly检测
Paperpass检测
checkpass检测
PaperYY检测
Recent advances in the effect of ultrasound on the binding of protein− polyphenol complexes in foodstuff
J Liu, G Song, L Zhou, Y Yuan, D Wang, T Yuan… - Food …, 2023 - Wiley Online Library
Foodstuff is a complex system that consists of a variety of nutrients. Protein is the basis of
human life and health, which is made up of amino acids combined in different proportional …
human life and health, which is made up of amino acids combined in different proportional …
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …
[PDF][PDF] Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products-a review
Protein denaturation is a common process in the food industry, which can impact food
quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used …
quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used …
Effects of spray drying and freeze drying on the protein profile of whey protein concentrate
Whey protein concentrate (WPC) is consumed for its high protein content. The structure and
biological functionality of whey proteins in WPC powders may be affected by the drying …
biological functionality of whey proteins in WPC powders may be affected by the drying …
Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein …
This work evaluated the impact of high temperature short time (HTST, 72° C, 15 s), high
hydrostatic pressure (HHP, 400–600 MPa at 5 and 10 min) and Holder pasteurization (HoP …
hydrostatic pressure (HHP, 400–600 MPa at 5 and 10 min) and Holder pasteurization (HoP …
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application
Modified plant protein may be used as a healthy and more functional emulsifier in food
products. The objective of this study was to evaluate the emulsifying properties of …
products. The objective of this study was to evaluate the emulsifying properties of …
Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors
Natural α-amylase inhibitors (α-AIs) serve as food processing additives, capable of
mitigating postprandial blood glucose levels, but heat resistance limits their application in …
mitigating postprandial blood glucose levels, but heat resistance limits their application in …
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids
composition, but its limited techno-functional properties continue to pose challenges for its …
composition, but its limited techno-functional properties continue to pose challenges for its …
[Retracted] Influence of High‐Protein Food on Physical Function of Athletes
S Liu, N Wen, HT Su - Journal of Food Quality, 2022 - Wiley Online Library
In order to explore how high‐protein foods can achieve effects on athletes' bodies, the
authors propose a study based on athletes' physical performance. This method recommends …
authors propose a study based on athletes' physical performance. This method recommends …
Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
D Yu, Y Chen, X Chen, Y Huang, L Wang… - International Journal of …, 2021 - degruyter.com
This research focuses on the use of protein-polyphenol complex and protein-polyphenol:
polysaccharide complexes to prepare oleogels through an emulsion-templated approach …
polysaccharide complexes to prepare oleogels through an emulsion-templated approach …