المؤلفون: Yuanwei SHI, Haijun CHANG, Yu HU, Zhaoying BO, Wenbin ZHOU, Chunhong TANG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 13, Pp 50-57 (2024)

مصطلحات موضوعية: portulaca oleracea extracts, myofibrillar proteins, gelation properties, emulsification properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/71c9372c4d5d47fe83df3e895c7f823f

المؤلفون: BAI Lu, LI Zhiming, ZHANG Shu, FENG Yuchao, FU Tianxin, LIU Yuhang, WANG Changyuan

المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 43-51 (2024)

مصطلحات موضوعية: mung bean globulin, protein amyloid fibril, structural characteristics, emulsification properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-006.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/71db8b650fd84a80bf8e53662294784c

المؤلفون: Xiefei Li, Yingmei Wu, Wenshan Duan, Lei Chen, Lujie Cheng, Junmei Liu, Yan Zhou, Chao Ai, Xin Li, Qun Huang

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101457- (2024)

مصطلحات موضوعية: OVA-FUC binary complex, Emulsification properties, Camellia oil, O/W emulsion, Stability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524003444; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/542e71341a924197af2c0f1a1f674c7b

المؤلفون: Shufeng HE, Mengmeng LI, Yangying SUN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 2, Pp 84-91 (2024)

مصطلحات موضوعية: duck myofibrillar protein, micro-hydrolysis, low-salt, solubility, emulsification properties, protein structural, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/52d5c0bcbef64cac87c910248de40ffc

المؤلفون: Yeyang Wang, Bongkosh Vardhanabhuti

المصدر: Foods, Vol 13, Iss 14, p 2295 (2024)

مصطلحات موضوعية: whey protein, pectin, emulsion, protein–polysaccharide complex, emulsification properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/14/2295; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/eb41e8f8c5664d99b6c7763aafaeae46

المؤلفون: Abou Dib, Mira, Lemarchand, Marie, Gore, Ecaterina, Grisel, Michel

المساهمون: Unité de Recherche en Chimie Organique et Macromoléculaire (URCOM), Université Le Havre Normandie (ULH), Normandie Université (NU)-Normandie Université (NU), Région Haute-Normandie

المصدر: ISSN: 0927-7757 ; EISSN: 1873-4359.

مصطلحات موضوعية: Amphiphilic xanthan, Green modification, Oil-in-water dispersion, Stabilization, Emulsification properties, [CHIM]Chemical Sciences

الاتاحة: https://hal.science/hal-04767788
https://hal.science/hal-04767788v1/document
https://hal.science/hal-04767788v1/file/AbouDib-Gore-Grisel-ArticleFinal-final.pdf
https://doi.org/10.1016/j.colsurfa.2023.131062

المؤلفون: Kenan Su, Lili Liu, Xingyu Pan, Shuxing Chen, Xiaodan Zhang, Weiwei Cheng, Baocheng Xu

المصدر: Foods; Volume 12; Issue 9; Pages: 1792

مصطلحات موضوعية: egg white protein, microwave power, emulsification properties, thermal properties, freeze-drying, structure properties

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Quality and Safety; https://dx.doi.org/10.3390/foods12091792

الاتاحة: https://doi.org/10.3390/foods12091792

المؤلفون: Mei Yang, Jian Zhang, Xin Guo, Xiaorong Deng, Shihua Kang, Xinrong Zhu, Xiaobing Guo

المصدر: Foods; Volume 11; Issue 6; Pages: 804

مصطلحات موضوعية: fish scale gelatin, phosphorylation, structure, emulsification properties

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Physics and (Bio)Chemistry; https://dx.doi.org/10.3390/foods11060804

الاتاحة: https://doi.org/10.3390/foods11060804

المؤلفون: Fatemah B. Alsalman, Hosahalli S. Ramaswamy

المصدر: Molecules; Volume 26; Issue 1; Pages: 234

مصطلحات موضوعية: aquafaba, high pressure processing, protein quantification by ftir, emulsification properties, thermal properties

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Flavours and Fragrances; https://dx.doi.org/10.3390/molecules26010234

الاتاحة: https://doi.org/10.3390/molecules26010234

المؤلفون: Ma, Fanyi, Zhang, Yun, Yao, Yanna, Wen, Yurong, Hu, Weiping, Zhang, Jie, Liu, Xiuhua, Bell, Alan E., Tikkanen-Kaukanen, Carina

المساهمون: Ruralia Institute, Mikkeli, University of Helsinki

مصطلحات موضوعية: Chinese yam, Dioscorea opposita Thunb, Mucilage, Emulsification properties, ASPARTIC-ACID RACEMIZATION, EMULSIFYING PROPERTIES, URONIC-ACIDS, YAM TUBER, WATER, POLYSACCHARIDES, ANTIOXIDANT, EMULSIONS, PECTIN, MANNAN, Chemical sciences, 416 Food Science

وصف الملف: application/pdf

Relation: We are grateful for financial support from College Science and Technology Innovation Team Program of Henan Province (No. 14IRTSTHN030), Foundation of Science and Technology Department of Henan Province (No. 152102210054), and Foundation for Young-backbone Teachers of Higher Education Institutions in Henan Province (No. 2014GGJS-023).; Ma , F , Zhang , Y , Yao , Y , Wen , Y , Hu , W , Zhang , J , Liu , X , Bell , A E & Tikkanen-Kaukanen , C 2017 , ' Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb ' , Food Chemistry , vol. 228 , pp. 315-322 . https://doi.org/10.1016/j.foodchem.2017.01.151; ORCID: /0000-0002-6520-4966/work/32700761; http://hdl.handle.net/10138/308380; 1fcf4162-b604-4149-beed-8a845e41e114; 85012993451; 000398751700040

الاتاحة: http://hdl.handle.net/10138/308380

المؤلفون: Fusieger, A., Rodrigues de Jesus, S., da Silva, R. R., Camargo, A. C., Aparecida, J., Honorato, C., Gonçalves, Teixeira, C. Souza L. V., Caggia, C., Nero, L. A., de Carvalho, A. F.

المصدر: Food Control. 147:109580

مصطلحات موضوعية: 0.001), however, with a focus on microbiological safety and shelf-life, Bacillus thuringiensis CFBP 3476, Processed cheeses (PC) are products with extended shelf-lives, and bacteriostatic effect was clear against C. perfringens, little is known about their inhibitory activity against microorganisms that can survive and multiply in these products, jeopardizing cheese quality or even posing as hazards to consumers. The aim is to determine how mixtures of emulsifying salts (ESSP: emulsifying salt composed of short polyP, Listeria monocytogenes Scott A, presented results comparable to those observed for the negative control for bacterial inhibition in PC samples during 90 days of storage. T13 was able to reduce the B. cereus INV 10(3) and B. thuringiensis CFBP 3476 population more than the negative control (p <, based on selected treatment grouping. Most treatments resulted in some level of bactericidal or bacteriostatic effect against the target microorganisms. Bactericidal activity was evident against Bacillus spp, Clostridium perfringens ATCC 13124, Enterococcus faecalis FAIR-E 179, the results contribute to expanding the understanding of emulsifying salt application in PC, and Staphylococcus aureus ATCC 6538) inoculated into PC. A treatment composed of emulsifying salts without antimicrobial effect (ESSP 1.5%) was considered as the positive growth control, composed of 1.5% BSLP, Processed cheeses (PC) are products with extended shelf-lives, they have in their composition such additives as emulsifying salts and preservatives. Emulsifying salts are used due their desirable emulsification properties, however, little is known about their inhibitory activity against microorganisms that can survive and multiply in these products, BSLP: bacteriostatic salt composed of long polyP, and trisodium citrate) can influence the microbial populations in PC during 90 days of storage. A total of 14 treatments (T1 - T14) were evaluated against eight target strains (Bacillus cereus INV 10(3), Bacillus subtilis ATCC 19659, Pseudomonas fluorescens 07A, and Staphylococcus aureus ATCC 6538) inoculated into PC. A treatment composed of emulsifying salts without antimicrobial effect (ESSP 1.5%) was considered as the positive growth control, and another treatment composed of antimicrobial additives (nisin and potassium sorbate) was considered as the negative growth control. Bacterial growth was analyzed using ANOVA and Tukey (p < 0.05), based on selected treatment grouping. Most treatments resulted in some level of bactericidal or bacteriostatic effect against the target microorganisms. Bactericidal activity was evident against Bacillus spp., and bacteriostatic effect was clear against C. perfringens, E. faecalis, L. monocytogenes and S. aureus (p < 0.05) during the storage period. T13, composed of 1.5% BSLP, presented results comparable to those observed for the negative control for bacterial inhibition in PC samples during 90 days of storage. T13 was able to reduce the B. cereus INV 10(3) and B. thuringiensis CFBP 3476 population more than the negative control (p < 0.001), as well as present better results for the inhibition of C. perfringens ATCC 13124 and L. monocytogenes Scott A by the end of storage. The performance of the negative control was better than T13 only against S. aureus - ATCC 6538 (p < 0.001). Taken together, the results contribute to expanding the understanding of emulsifying salt application in PC, with a focus on microbiological safety and shelf-life, as well as present better results for the inhibition of C. perfringens ATCC 13124 and L. monocytogenes Scott A by the end of storage. The performance of the negative control was better than T13 only against S. aureus - ATCC 6538 (p <, they have in their composition such additives as emulsifying salts and preservatives. Emulsifying salts are used due their desirable emulsification properties, 0.05), E. faecalis, and another treatment composed of antimicrobial additives (nisin and potassium sorbate) was considered as the negative growth control. Bacterial growth was analyzed using ANOVA and Tukey (p <, 0.05) during the storage period. T13, L. monocytogenes and S. aureus (p <, 0.001). Taken together, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e9f2c7d5a4d05b46d4fb50b159a727
https://doi.org/10.1016/j.foodcont.2022.109580

المؤلفون: Lee, Seung-Min

المصدر: All Graduate Theses and Dissertations

مصطلحات موضوعية: Lactose esters, antimicrobial activity, emulsification properties, anti-listerial, milk, Food Science, Nutrition

وصف الملف: application/pdf

Relation: https://digitalcommons.usu.edu/etd/7030; https://digitalcommons.usu.edu/context/etd/article/8137/viewcontent/2018_Lee_Seung_Min.pdf

الاتاحة: https://digitalcommons.usu.edu/etd/7030
https://doi.org/10.26076/8b95-ff09
https://digitalcommons.usu.edu/context/etd/article/8137/viewcontent/2018_Lee_Seung_Min.pdf

المؤلفون: Kurz, Franziska, Dombrowski, Jannika, Matyssek, Andreas, Hartinger, Martin, Kulozik, Ulrich

مصطلحات موضوعية: info:eu-repo/classification/ddc, emulsification properties, Foaming properties, interfacial properties, oil type, surface hydrophobicity, beta-lactoglobulin

Relation: https://mediatum.ub.tum.de/1636987

الاتاحة: https://mediatum.ub.tum.de/1636987
https://doi.org/10.1021/acsfoodscitech.1c00337

المؤلفون: Mohamed G. Megahed

المصدر: Grasas y Aceites, Vol 50, Iss 4, Pp 280-282 (1999)

مصطلحات موضوعية: emulsification properties, food emulsifier, sucrose fatty acid esters, surface active properties., Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/668; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/73a08d501a924b64875c1e57f19214da

المؤلفون: ERI AKIYAMA, KAZUNARI AKIYOSHI, Keiichi Fukuda, TAKESHI IHARA, TOMOHITO KITSUKI, Tooru Nishioka, 井原 毅, 木附 智人, 福田 啓一, 秋吉 一成, 秋山 恵里, 西岡 亨

المصدر: Polymer Preprints, Japan. 2010, :3141

المؤلفون: Fanyi Ma, Yurong Wen, Jie Zhang, Carina Tikkanen-Kaukanen, Alan E. Bell, Yun Zhang, Yanna Yao, Weiping Hu, Xiuhua Liu

المساهمون: Ruralia Institute, Mikkeli, University of Helsinki

المصدر: Food chemistry. 228

مصطلحات موضوعية: URONIC-ACIDS, food.ingredient, Antioxidant, EMULSIONS, Pectin, Mucilage, Chinese yam, medicine.medical_treatment, YAM TUBER, 116 Chemical sciences, Polysaccharide, 01 natural sciences, Industrial waste, Analytical Chemistry, POLYSACCHARIDES, 0404 agricultural biotechnology, food, Dioscorea opposita Thunb, PECTIN, ANTIOXIDANT, medicine, WATER, Monosaccharide, EMULSIFYING PROPERTIES, chemistry.chemical_classification, Chromatography, biology, Dioscorea, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, 0104 chemical sciences, Isoelectric point, ASPARTIC-ACID RACEMIZATION, 416 Food Science, chemistry, Emulsifying Agents, Emulsification properties, MANNAN, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89cf205b940763764f29292156698073
https://pubmed.ncbi.nlm.nih.gov/28317729

Thesis Advisors: Reaney, Martin J.

مصطلحات موضوعية: Flaxseed gum, Flaxseed cultivars, Compositional analysis, Physico-chemical properties, Rheological properties, Conlinin, Emulsification properties, Complex coacervation, Carboxymethylation

الاتاحة: http://hdl.handle.net/10388/ETD-2016-04-2513

المؤلفون: Liu, Jun, Shim, Youn Young, Poth, Aaron G., Reaney, Martin J. T.

مصطلحات موضوعية: Conlinin, Deglycosylation, Emulsification properties, Flaxseed gum, Protease treatment, 1500 Chemical Engineering, 1600 Chemistry, 1106 Food Science

Relation: orcid:0000-0002-1497-8347

الاتاحة: https://espace.library.uq.edu.au/view/UQ:371216/UQ371216_OA.pdf
https://espace.library.uq.edu.au/view/UQ:371216

المؤلفون: Nikbakht Nasrabadi, Maryam, Goli, Sayed Amir Hossein, Nasirpour, Ali

المصدر: JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY ; ISSN: 0193-2691 ; ISSN: 1532-2351

مصطلحات موضوعية: Agriculture and Food Sciences, Arabic gum, beverage emulsion, CLA, oxidative stability, response surface methodology, IN-WATER EMULSIONS, RESPONSE-SURFACE METHODOLOGY, DROPLET-SIZE DISTRIBUTION, WHEY-PROTEIN ISOLATE, XANTHAN GUM, LIPID OXIDATION, ORANGE OIL, EMULSIFICATION PROPERTIES, EMULSIFYING BEHAVIOR

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8578939; http://hdl.handle.net/1854/LU-8578939; http://dx.doi.org/10.1080/01932691.2014.921858; https://biblio.ugent.be/publication/8578939/file/8578940

الاتاحة: https://biblio.ugent.be/publication/8578939
http://hdl.handle.net/1854/LU-8578939
https://doi.org/10.1080/01932691.2014.921858
https://biblio.ugent.be/publication/8578939/file/8578940

المؤلفون: Sandhu, Guneev

المصدر: All Graduate Theses and Dissertations

مصطلحات موضوعية: Antimicrobial, Emulsification Properties, Characterization of Lactose, Lactose Esters, Nutrition

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7ea8281f690fa81473edb74e1296285