4 results for “Emulsifying Properties”

Set a search alert

Research ArticleOpen accessIn the keywordsComparative Analysis of Proteins in Two Typical Chinese Thin-Shell WalnutsXu Meng, Tian YilingThis study compared functional properties and molecular characteristics of proteins from two thin-shelled walnut (Juglans regia L.) cultivars predominantly grown in China: Wen 185 and Lvling. Wen 185 walnut protein demonstrated significantly superior performance compared to Lvling across multiple functional parameters, including solubility, emulsifying capacity, foaming capacity, water absorption, and oil absorption. Molecular weight distribution analysis revealed that both proteins … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 4 · 15 Feb 2026 · 1,481 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEffect of Metal Ions on The Functional Properties of Taro Protein IsolateYouru Huang, Yingtong Li, Zheng Zhang, Maoqiang ZhengThis study investigated the effects of metal ion species and concentrations on the functional properties of taro protein isolate (TPI), extracted from Colocasia esculenta corms. The results demonstrated that metal salt solutions could modulate the unfolding and aggregation of TPI, thereby altering its protein-protein and protein-water interactions and significantly affecting the functional properties. When monovalent cation concentration [M+] was less … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 6 Jan 2026 · 2,012 accessesView PDF Cite

Research ArticleOpen accessIn the abstractUtilization of Gum Arabic for Industries and Human HealthEqbal Dauqan, Aminah AbdullahGum Arabic, a natural polysaccharide derived from exudates of Acacia senegal and Acacia seyal trees, is a commonly used food hydrocolloid. The highlight of this study was to review the utilization of gum Arabic for industries and human health. Gum Arabic has a unique combination of excellent emulsifying properties and low solution viscosity. These properties make gum Arabic very useful … …American Journal of Applied Sciences, Vol. 10, Issue 10 · 6 Sep 2013 · 10,398 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordFUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM BLACK COWPEA AND ITS APPLICATIONAnuchita Moongngarm, Sirinapa Sasanam, Watcharee Pinsiri et al.Black cowpea (Vigna unguiculata L. Walp.) is high in protein, which makes it suitable for use as a protein supplement in food products. However, direct application of cowpea flour in food products is limited as it may affect some quality aspects of foods. Protein concentrate and isolate are a form of the protein that is gaining interest in industry. Therefore, … …American Journal of Applied Sciences, Vol. 11, Issue 10 · 29 Nov 2014 · 6,403 accessesView PDF Cite