Sponsored
AI Networking Cookbook: Practical recipes for AI-assisted network automation and development
AI Networking Cookbook: Practical recipes for AI-assisted network automation and development
Similar papers
Aug 2026
Broccoli byproducts protein concentrate: Microwave treatment effect on functional, thermal, and structural properties.
Inspired by the exploration of underutilized byproducts to address food security concerns, broccoli byproduct protein concentrate (BBPPC) was subjected to microwave treatment to enhance its properties for broader food applications. The study examined the effects of varying power levels (270, 450, and 630 W) and a fixed...
Santoshi Rawat, C. K. Sunil, D. V. Chidanand et al.
· International Journal of Bio... · 0 citations
Aug 2026
Tailoring the structure-functionality and volatile properties of pea protein isolate by high-pressure homogenization: Impact of pass number and pressure.
Pea protein is increasingly used in food formulations due to its nutritional value and sustainability. However, its limited solubility, weak interfacial properties, and undesirable off-flavors remain major constraints for broader application. In this study, pea protein isolate (PPI) was subjected to multi-stage high-pr...
Mu-Xin Zhao, Jiajia Rao, Bingcan Chen
· International Journal of Bio... · 1 citation
Sep 2026
Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein.
This study investigated the gel-forming capacity and storage stability of myofibrillar protein (MP) affected by capsanthin emulsions (SXCEs) stabilized by soy protein isolate (SPI) and xanthan gum (XG). SPI-XG formed a stable interfacial layer through hydrophobic interactions and hydrogen bonding, increasing emulsifyin...
Tian-Xin Wang, Bei-Bei Zheng, Ya-Feng An et al.
· Food Chemistry · 0 citations
Sep 2026
Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat.
This study investigated how varying levels (0-2.5%, w/w) of Astragalus polysaccharides (AP) influenced the properties of low-salt (0.3 M NaCl) myofibrillar protein (MP) gels and their application in luncheon meat. The highest gel strength and water-holding capacity were observed at a 2% addition level, reaching 89.94 g...
Meng-Ning Zhao, Ziyuan Zhang, Ji Fang et al.
· Meat Science · 0 citations
Sep 2026
Structural remodeling toward conformational plasticity: How phloretin binding enhances the functional versatility of perilla seed protein isolate.
This study investigated the non-covalent interactions between phloretin (PHL) and perilla seed protein isolate (PSPI) using multispectral analyses and computational simulations. Intrinsic and time-resolved fluorescence confirmed that PHL bound spontaneously to PSPI via static quenching with strong affinity (Kₐ = 2.0 × ...
Ming-Gong Ding, Lin-Lin Wang, Juan-Juan Shao et al.
· Food Chemistry · 0 citations
Aug 2026
Ultrasound-assisted extraction enhances functional properties and in vitro digestibility of Pleurotus eryngii mycelium protein: The role of structural unfolding.
To valorize Pleurotus eryngii mycelium protein (PeMP) as a sustainable protein source, this study investigated the efficacy of ultrasound-assisted extraction (0-450 W) in simultaneously enhancing the extraction yield and modulating the physicochemical properties of PeMP. Results showed that ultrasound treatment at 150 ...
Kai Zhou, Qingyue Wang, Qiaozhi Li et al.
· International Journal of Bio... · 0 citations