5,282 results on '"Functional properties"'
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2. Nano-reduction of whey protein using ultra-sonication as a novel approach to improve its applicability in food industry
3. Deccan hemp (Hibiscus cannabinus) seed as a sustainable protein source: Impact of ultrasound coupled alkaline extraction on structural, functional, nutritional, and rheological properties
4. Evaluation of the effect of spray and freeze drying techniques and different pH on the functional properties of protein isolate from chickpea (Cicer arietinum, var. Azad)
5. Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels
6. Sensory quality, chemical properties and oxidative stability of five Cucurbitaceae seed oils from Cameroon
7. Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets
8. The identification of thresholds of starch phosphate and amylose levels on multi-scale structures and functional properties of potato starch
9. Properties and emulsifying performance of octenyl succinic anhydride-modified starch from an Andean Pseudocereal: Cañihua (Chenopodium pallidicaulle Aellen)
10. Functional properties of sunflower protein concentrates extracted using different anti-greening agents- low-fat whipping cream preparation
11. Effect of different extraction methods on physicochemical, functional and antioxidant properties of bamboo shoot protein
12. Manufacturing, processing, applications, and advancements of Fe-based shape memory alloys
13. Microstructure and properties of superelastic Ti-18Zr-15Nb alloy subjected to combination of moderate/severe cold drawing and post-deformation annealing
14. Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
15. New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food
16. Effect of twin-screw extrusion parameters on quality attribute and comprehensive utilization of soybean meal in ruminants: Insight into protein structure, antioxidant activity and in vitro digestion
17. Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts
18. Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties
19. Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions
20. Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis
21. Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation
22. Exploring the effects of halide anions and pressure on the structural and functional properties of helical coordination polymers: Cu(SCN2H4)3X (X = Cl, Br, I)
23. Eri silkworm pupae protein: A novel edible insect ingredient for enhancing ice cream quality and consumer acceptance
24. Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour
25. Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents
26. Modification approaches of walnut proteins to improve their structural and functional properties: A review
27. Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies
28. Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment
29. Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica
30. Characterization and functional properties of muskmelon seed meal and oil
31. Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment
32. The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
33. Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours
34. Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties
35. Okara protein extracted by alternating ultrasonic/alkali treatment and its improved physicochemical and functional properties
36. Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates
37. Camel milk whey powder formulated using thermal (spray-drying process) and non-thermal (ultrasonication) processing methods: Effect on physicochemical, technological, and functional properties
38. Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment
39. Physicochemical, structural, and biological properties of novel water-soluble polysaccharide derived from the Tunisian Hammada scoparia plant and its application on beef meat preservation
40. Ultrasound and high-speed shear pretreatments of walnut meal protein: Structural and functional characterization and mechanistic investigation
41. Optimization of the alcalase and trypsin hydrolysis conditions of an isolated protein from Scenedesmus obliquus microalgae and characterization of its functional properties
42. Formulation of complementary flours from pretreated pumpkin pulp, soybeans and spinach leaves: Nutritional, functional and sensory characterization
43. Evaluation of antinutrients, nutritional, and functional properties in sacha inchi (Plukenetia volubilis L) cake treated with hydrothermal processes
44. Evaluation of the functional properties of a protein isolate from Arthrospira maxima and its application in a meat sausage
45. Physicochemical and functional characteristics of a gourd (Cucurbita argyrosperma Huber) seed protein isolate subjected to high-intensity ultrasound
46. Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon)
47. Dual effects of a bacteriocin-producing Lactiplantibacillus pentosus CF-6HA, isolated from fermented aloreña table olives, as potential probiotic and antimicrobial agent
48. Process optimization and characterization of hydrolysate from underutilized brown macroalgae (Padina tetrastromatica) after fucoidan extraction through subcritical water hydrolysis
49. Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry
50. Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens
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