Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion (English)
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In:
International Journal of Food Science & Technology
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56
, 12
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6719-6731
;
2021
- Article (Journal) / Electronic Resource
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Title:Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion
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Contributors:Wang, Diqiong ( author ) / Qi, Baokun ( author ) / Xu, Qingqing ( author ) / Zhang, Shuang ( author ) / Xie, Fengying ( author ) / Li, Yang ( author )
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Published in:International Journal of Food Science & Technology ; 56, 12 ; 6719-6731
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Publisher:
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Publication date:2021-12-01
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Size:13 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 56, Issue 12
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 6113
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Novel strategies towards increasing the nutritional value of meat products: EditorialKarwowska, Małgorzata et al. | 2021
- 6115
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Consumption of processed red meat and its impact on human health: A reviewLibera, Justyna / Iłowiecka, Katarzyna / Stasiak, Dariusz et al. | 2021
- 6124
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Application of biopreservatives in meat preservation: a reviewRen, Baojing / Wu, Wei / Soladoye, Olugbenga P. / Bak, Kathrine H. / Fu, Yu / Zhang, Yuhao et al. | 2021
- 6142
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Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologiesKarwowska, Małgorzata / Stadnik, Joanna / Stasiak, Dariusz M. / Wójciak, Karolina / Lorenzo, José M. et al. | 2021
- 6157
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What are the potential strategies to achieve potentially more healthful meat products?Guedes‐Oliveira, Juliana M. / Brad Kim, Yuan H. / Conte‐Junior, Carlos A. et al. | 2021
- 6171
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Partial replacement of fat and salt in liver pâté by addition of Agaricus bisporus and Pleurotus ostreatus flourCerón‐Guevara, Magdalena I. / Santos, Eva M. / Lorenzo, José M. / Pateiro, Mirian / Bermúdez‐Piedra, Roberto / Rodríguez, José A. / Castro‐Rosas, Javier / Rangel‐Vargas, Esmeralda et al. | 2021
- 6182
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Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogelsCittadini, Aurora / Munekata, Paulo E. S. / Pateiro, Mirian / Sarriés, María V. / Domínguez, Rubén / Lorenzo, José M. et al. | 2021
- 6192
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Technological properties and selected safety aspects of different cuts of organic and conventional porkLatoch, Agnieszka / Wójciak, Karolina M. / Popek, Stanisław / Rohn, Sascha / Halagarda, Michał et al. | 2021
- 6204
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Evolution of volatile compounds during dry‐cured deer loin processingVargas‐Ramella, Marcio / Munekata, Paulo E. S. / Pateiro, Mirian / Franco, Daniel / Lorenzo, José M. / Domínguez, Rubén et al. | 2021
- 6214
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Preparation and evaluation of protein‐based fat substitute on the stuffing properties of Chinese DumplingCheng, Tingting / Dong, Fangxiang / Xiao, Liqing / Hou, Tao et al. | 2021
- 6225
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Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loinsKarwowska, Małgorzata / Kononiuk, Anna D. et al. | 2021
- 6236
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Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profileHać‐Szymańczuk, Elżbieta / Cegiełka, Aneta / Chmiel, Marta / Piwowarek, Kamil / Tarnowska, Katarzyna et al. | 2021
- 6246
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Pork liver protein hydrolysates as extenders of pork patties shelf‐lifeBorrajo, Paula / Pateiro, Mirian / Munekata, Paulo E.S. / Franco, Daniel / Domínguez, Rubén / Mahgoub, Mohamed / Lorenzo, José M. et al. | 2021
- 6258
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An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meatSłowiński, Mirosław / Miazek, Joanna / Dasiewicz, Krzysztof / Cegiełka, Aneta et al. | 2021
- 6268
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Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LABKęska, Paulina / Stadnik, Joanna et al. | 2021
- 6279
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Recent advances in gelatine and chitosan complex material for practical food preservation applicationWang, Hongxia / Ding, Fuyuan / Ma, Liang / Zhang, Yuhao et al. | 2021
- 6301
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Chemical leavening and other baker’s yeast substitutes: overview of patents filed between 1833 and 2019Gélinas, Pierre et al. | 2021
- 6311
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Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimpChen, Lihua / Zeng, Wenhua / Rong, Yuzhi / Lou, Bao et al. | 2021
- 6322
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Combination treatment of high‐pressure and CaCl2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristicsWang, Yu / Bai, Yan‐hong / Ma, Fei / Li, Ke / Zhou, Hui / Chen, Cong‐gui et al. | 2021
- 6335
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Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf lifeChen, Di / Sun, Zongyan / Wu, Kunsheng / Zhang, Qiaoli / Song, Yanping / Wang, Tingyu / Fu, Daqi / Cao, Jiankang / Luo, Yunbo / Qu, Guiqin et al. | 2021
- 6345
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Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCRTemisak, Sasithon / Thangsunan, Pattanapong / Boonnil, Jiranun / Yenchum, Watiporn / Hongthong, Kanjana / Oss Boll, Heloísa / Yata, Teerapong / Rios‐Solis, Leonardo / Morris, Phattaraporn et al. | 2021
- 6359
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Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidityGuo, Yajing / Liu, Ying / Liu, Kunlun et al. | 2021
- 6368
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Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscleSripokar, Pakteera / Zhang, Yi / Simpson, Benjamin K. / Hansen, Egon Bech / Maneerat, Suppasil / Klomklao, Sappasith et al. | 2021
- 6376
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An improved analytical method for determination of trans‐resveratrol and related stilbenes in grape skin by QuEChERS coupled with HPLC‐PDA‐MSHua, Leng‐Huei / Stephen Inbaraj, Baskaran / Chen, Bing‐Huei et al. | 2021
- 6388
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Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome SlicesWen, Bo / Li, Da / Du, Xianfeng / Kedbanglai, Phacharee / Tang, De / Huang, Zhen / Ge, Zibing / Supapvanich, Suriyan et al. | 2021
- 6397
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Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuberSun, Haiyan / Liu, Xiao / Pei, Jinjin / Hao, Danqing / Li, Xinsheng / Chen, Dejing / Shen, Yixiao / Xu, Zhimin et al. | 2021
- 6405
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Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealingShen, Huishan / Xu, Meijuan / Su, Chunyan / Zhang, Bo / Ge, Xiangzhen / Zhang, Guoquan / Li, Wenhao et al. | 2021
- 6420
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Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivativesSheng, Kangliang / Zhang, Guanghui / Kong, Xiaowei / Wang, Jingmin / Mu, Wanmeng / Wang, Yongzhong et al. | 2021
- 6431
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The effect of maturity and season on health‐related bioactive compounds in wild harvested fruit of Terminalia ferdinandiana (Exell)Phan, Anh Dao Thi / Damyeh, Maral Seidi / Chaliha, Mridusmita / Akter, Saleha / Fyfe, Selina / Netzel, Michael E. / Cozzolino, Daniel / Sultanbawa, Yasmina et al. | 2021
- 6443
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Comparison of apple firmness prediction models based on non‐destructive acoustic signalLiu, Yang / Wu, Qianwen / Huang, Jialing / Zhang, Xinru / Zhu, Yingheng / Zhang, Saimin / Liu, Huimin / Gao, Lin / Chen, Mengling et al. | 2021
- 6451
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Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates componentsLi, Xinzhi / Eu, Anastasia / Liu, Shao‐Quan et al. | 2021
- 6463
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Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditionsSzymandera‐Buszka, Krystyna / Zielińska‐Dawidziak, Magdalena / Makowska, Agnieszka / Majcher, Małgorzata / Jędrusek‐Golińska, Anna / Kaczmarek, Anna / Niedzielski, Przemysław et al. | 2021
- 6474
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Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubesRodriguez, Anabel / Soteras, Mario / Campañone, Laura et al. | 2021
- 6484
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Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidiBu, Ying / He, Wei / Zhu, Lunwei / Zhu, Wenhui / Li, Jianrong / Liu, He / Li, Xuepeng et al. | 2021
- 6497
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Interaction of the human intestinal microbiota with the release of bound phenolic compounds in chickpea (Cicer arietinum L.)Perez‐Perez, Liliana Maribel / Huerta‐Ocampo, José Ángel / Ramos‐Enríquez, José Rogelio / Ruiz‐Cruz, Saúl / Wong‐Corral, Francisco Javier / Rosas‐Burgos, Ema Carina / Hernández‐Ortíz, Magdalena / Encarnación‐Guevara, Sergio / Robles‐García, Miguel Angel / Iturralde‐García, Rey David et al. | 2021
- 6507
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Nutritional and functional characterisation of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteasesGremasqui, Ileana de los A. / Giménez, Maria A. / Lobo, Manuel O. / Sammán, Norma C. et al. | 2021
- 6515
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A comparison of nutritional values, physicochemical features and in vitro bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varietiesChumsri, Paramee / Chaijan, Manat / Panpipat, Worawan et al. | 2021
- 6527
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Effect of the extract from custard apple (Annona squamosa) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid ringsOlatunde, Oladipupo Odunayo / Shiekh, Khursheed Ahmad / Ma, Lukai / Ying, Xiaoguo / Zhang, Bin / Benjakul, Soottawat et al. | 2021
- 6539
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Vitamin E and carotenoid accumulation during kernel development in two varieties of Castanea henryiLi, Jiaqi / Xiang, Nan / Chen, Jiayu / Shu, Zhicheng / Chen, Ling / Guo, Xinbo et al. | 2021
- 6549
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Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservativeMokhtar, Nur Fadhilah Khairil / Hashim, Amalia Mohd / Abbasiliasi, Sahar / Zulkarnain, Aisyah / Raja Nhari, Raja Mohd Hafidz / Ariff, Arbakariya / Mustafa, Shuhaimi / Abdul Rahim, Raha et al. | 2021
- 6559
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Effect of baking in different ovens on the quality and structural characteristics of saltine crackersSaberi, Farzad / Kouhsari, Fatemeh / Abbasi, Samaneh / Rosell, Cristina M. / Amini, Mehdi et al. | 2021
- 6572
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Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurtersKang, Zhuang‐Li / Zou, Xiao‐Li / Meng, Lin / Li, Yan‐ping et al. | 2021
- 6580
-
Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processingWang, Linlin / Wang, Cunfang / Zhang, Xiaoning / Fan, Xiaoxue / Shao, Xiaoqing et al. | 2021
- 6591
-
l‐glutamate inhibits blue mould caused by Penicillium expansum in apple fruits by altering the primary nitrogen and carbon metabolismsYang, Jiali / Wang, Tengfei / Di, Jianbing / Liu, Yaping / Hao, Xiaoling / Wang, Yu et al. | 2021
- 6601
-
Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedlingChen, Jing‐Yu / Sridhar, Kandi / Tsai, Pi‐Jen et al. | 2021
- 6611
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Comparison between isotope ratio mass spectrometry (IRMS) and cavity ring‐down spectroscopy (CRDS) for analysing the carbon isotope ratio and detection of adulteration in coconut waterMeepho, Sang‐Arun / Kamdee, Kiattipong / Saengkorakot, Chakrit / Thapprathum, Phornthip / Judprasong, Kunchit et al. | 2021
- 6618
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The effect of ultrasound‐vacuum‐assisted extraction on bioactive properties of pitaya (Hylocereus undatus)Uslu, Nurhan / Özcan, Mehmet Musa et al. | 2021
- 6626
-
Phenolic composition, antiproliferative and antiulcerogenic activities of a polyphenol‐rich purified extract from açai (Euterpe oleracea) fruitsde Oliveira, Ana Caroline / Miyagawa, Livia Midori / Monteiro, Karin Maia / Dias, Aécio L.S. / Longato, Giovanna B. / Spindola, Humberto / Vendramini‐Costa, Débora B. / Quetin‐Leclercq, Joëlle / Carvalho, João E. / Rogez, Hervé et al. | 2021
- 6635
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Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried productsYang, Wen / Li, Jinzhen / Ren, Dingding / Cao, Wenhong / Lin, Haisheng / Qin, Xiaoming / Wu, Leiyan / Zheng, Huina et al. | 2021
- 6649
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The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storageGoh, Kok Ming / Low, Soo San / Nyam, Kar Lin et al. | 2021
- 6656
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Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodlesGeng, Dong‐Hui / Liu, Lu / Lin, Zexue / Zhu, Lin / Deng, Junlin / Chen, Jian / Xiang, Zhuoya / Yao, Hanlin / Su, Xiaoping / Xia, Chen et al. | 2021
- 6667
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Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexesNiu, Bin / Peng, Baixiang / Yan, Yizhe et al. | 2021
- 6674
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Comparative study of physicochemical properties of dextran and reuteran synthesised by two glucansucrases that are highly similar in amino acid sequenceChen, Ziwei / Ni, Dawei / Cheng, Mei / Zhu, Yingying / Mu, Wanmeng et al. | 2021
- 6685
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Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian populationMitrovic, Marija / Tomasevic, Igor / Stefanovic, Srđan / Djordjevic, Vesna / Djekic, Ilija et al. | 2021
- 6697
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Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiersVodo, Sekove / Uemura, Kunihiko / Nakajima, Mitsutoshi / Neves, Marcos A. et al. | 2021
- 6707
-
Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flourPleming, Denise / Farahnaky, Asgar / Majzoobi, Mahsa et al. | 2021
- 6719
-
Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsionWang, Diqiong / Qi, Baokun / Xu, Qingqing / Zhang, Shuang / Xie, Fengying / Li, Yang et al. | 2021
- 6732
-
Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakesKaur, Manpreet / Singh, Balwinder / Kaur, Amritpal / Singh, Narpinder et al. | 2021
- 6742
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Individual effects of l‐arginine or l‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oilWang, Yan / Hu, Yue / Li, Yakai / Li, Rui / Pan, Dongmei / Fang, Hongmei / Ye, Yongkang / Xu, Baocai / Zhou, Cunliu et al. | 2021
- 6752
-
Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter culturesHua, Qian / Sun, Yingying / Xu, Yanshun / Gao, Pei / Xia, Wenshui et al. | 2021
- 6765
-
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beansVezzulli, Fosca / Bertuzzi, Terenzio / Rastelli, Silvia / Mulazzi, Annalisa / Lambri, Milena et al. | 2021
- 6777
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Inhibitory effect of CaCl2 and carboxymethyl chitosan coating on the after‐ripening of Korla fragrant pears in cold storageWang, Zhentao / Tang, Yurong / Liu, Yang / Zhang, Hong / Zhang, Yongcheng / Lan, Haipeng et al. | 2021
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Issue Information| 2021