Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of protein isolate from Cinnamomum camphora seed kernel
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of protein isolate from Cinnamomum camphora seed kernel
Authors
Keywords
Cinnamomum camphora, seed kernel, Protein isolate, Preheat treatment, Polyphenol grafting, Structural characteristic, Functional property
Journal
FOOD CHEMISTRY
Volume 377, Issue -, Pages 132044
Publisher
Elsevier BV
Online
2022-01-06
DOI
10.1016/j.foodchem.2022.132044
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of (−)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate
- (2021) Yaohui You et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties
- (2021) Nisar A. Mir et al. Food Structure-Netherlands
- Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
- (2021) Xianghui Yan et al. FOOD CHEMISTRY
- Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
- (2021) Maryam Nikbakht Nasrabadi et al. FOOD HYDROCOLLOIDS
- Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties
- (2021) Shirang Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Plant Proteins for Future Foods: A Roadmap
- (2021) Shaun Yong Jie Sim et al. Foods
- Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
- (2021) Xiaohong Tong et al. FOOD HYDROCOLLOIDS
- Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
- (2021) Zengwang Guo et al. FOOD HYDROCOLLOIDS
- Preheat-induced soy protein particles with tunable heat stability
- (2020) Jiamei Wang et al. FOOD CHEMISTRY
- Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside
- (2020) Wenjia He et al. FOOD CHEMISTRY
- Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
- (2019) Chen Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein
- (2019) Shanying Zhang et al. FOOD HYDROCOLLOIDS
- Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
- (2019) Tran Hong Quan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics
- (2019) Si-Duo Zhou et al. FOOD CHEMISTRY
- Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration
- (2019) Wuchao Ma et al. FOOD CHEMISTRY
- Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
- (2019) Dan Li et al. FOOD HYDROCOLLOIDS
- Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel
- (2019) Xianghui Yan et al. FOOD HYDROCOLLOIDS
- Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
- (2018) Xiaonan Sui et al. FOOD CHEMISTRY
- Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound
- (2018) Mudasir Ahmad Malik et al. FOOD HYDROCOLLOIDS
- Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties
- (2018) Mostafa Ali et al. JOURNAL OF FOOD SCIENCE
- Heating-aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-linking, and Emulsifying Properties
- (2018) Qingling Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
- (2018) Zhongqin Chen et al. FOOD CHEMISTRY
- Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin
- (2018) Ya-Ru Wang et al. FOOD CHEMISTRY
- Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
- (2016) David Ramirez BREWER et al. Food Science and Technology
- Effects of heat treatment on the emulsifying properties of pea proteins
- (2016) Weiwei Peng et al. FOOD HYDROCOLLOIDS
- Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
- (2016) F. Peyrano et al. Innovative Food Science & Emerging Technologies
- Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate
- (2016) Chanchan Sun et al. JOURNAL OF FOOD ENGINEERING
- Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
- (2016) David Ramirez BREWER et al. Food Science and Technology
- Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics
- (2015) Xianchao Feng et al. JOURNAL OF DAIRY SCIENCE
- A review on protein–phenolic interactions and associated changes
- (2013) Tugba Ozdal et al. FOOD RESEARCH INTERNATIONAL
- Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties
- (2012) Jin-Mei Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein
- (2012) Xue Tang et al. NUTRITION
- Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy
- (2011) Nebojsa Perisic et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Rheological properties of protein films
- (2010) Brent S. Murray CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
- (2010) Lixia Mu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical and Conformational Properties of Buckwheat Protein Isolates: Influence of Polyphenol Removal with Cold Organic Solvents from Buckwheat Seed Flours
- (2009) Chuan-He Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More