A5027618986- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Advanced Glycation End Products research
- Polysaccharides and Plant Cell Walls
- Supramolecular Self-Assembly in Materials
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Food Chemistry and Fat Analysis
- Spectroscopy and Chemometric Analyses
- Muscle metabolism and nutrition
- Lipid Membrane Structure and Behavior
- Advanced Proteomics Techniques and Applications
- Food Industry and Aquatic Biology
- Coffee research and impacts
- Glycosylation and Glycoproteins Research
- Hydrogels: synthesis, properties, applications
- Microbial Metabolites in Food Biotechnology
- Geochemistry and Geologic Mapping
- Edible Oils Quality and Analysis
- Tea Polyphenols and Effects
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Soil Geostatistics and Mapping
- Biopolymer Synthesis and Applications
University of Alberta
2024
Wageningen University & Research
2020-2023
Biopolymères Interactions Assemblages
2020
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020
South China University of Technology
2015-2018
University of Kentucky
2002-2003
The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest novel emulsion stabilizers. In this paper, we explore the emulsification properties coffee melanoidins, which are brown polymers made up by polysaccharides, proteins polyphenols formed during bean roasting. physical stability oil-in-water (O/W) emulsions (10 wt% oil) stabilized 0.25–4 melanoidins were investigated...
The preparation of soy β-conglycinin–dextran nanogels (∼90 nm) went through two stages, which are safe, facile, and green. First, amphiphilic graft copolymers were formed by dextran covalently attaching to β-conglycinin via Maillard dry-heating reaction. Second, the synthesized conjugates heated above denaturation temperature at isoelectric point (pH4.8) so as assemble nanogels. effects pH, concentration, heating temperature, time on fabrication examined. morphology study displayed that...
Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fractionation based on size solubility. led protein glycation (formation of furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, protein-bound carbonyls) aggregation (increased particle size); while induced partial unfolding de-aggregation. The measurable free amino group content changed from 0.77 0.14, then 0.62 mmol/g upon dry heating; this non-monotonic evolution is probably...
Food emulsions with a high omega-3 polyunsaturated fatty acid content are desirable from nutritional point of view. However, such products particularly prone to lipid oxidation and have thus limited shelf-life. The use natural antioxidants is promising consumer-oriented strategy counteract oxidation. addition an excess proteins the continuous phase may be considered in that respect. Starting were prepared either Tween 20 (a nonionic surfactant) or whey protein isolate (WPI). They then...
ABSTRACT: Soy protein isolate (SPI) was preheated at 90 °C and 95 for 3 min to obtain samples, SPI , respectively. The preheat treatment increased hydrophobicity decreased the aggregation of 11S acidic basic subunits. 7S soy proteins exhibited a thermal stability when mixed with pork myofibrillar (MPI). presence accelerated disappearance myosin heavy chain in gelling process. Incorporation significantly MPI gel elasticity hardness while native showed negative effects.
ABSTRACT Native and briefly heated (85 °C for 3 min) soy protein isolates (SPI) were partially hydrolyzed (4% DH) by Alcalase® Flavourzyme™ before incorporation into a pork myofibril isolate (MPI) system. The hydrolysis of enhanced its interaction with MPI, leading to decreased thermal stability both muscle proteins. Alcalase SPI hydrolysates, when compared nonhydrolyzed SPI, improved viscoelastic properties hardness MPI gels, while Flavourzyme hydrolysates had an adverse effect. Hydrolyzed...
ABSTRACT: Native, heated, and enzyme (Alcalase®, Flavourzyme™)‐hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated hydrolyzed SPIs improved product‐cooking yield. The addition of Alcalase‐hydrolyzed produced a fine‐stranded microstructure frankfurter hardness, while Flavourzyme‐hydrolyzed SPI resulted in more porous gel structure with reduced cohesiveness, breaking strength. These results indicate that functional performance frankfurters is...
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products prone to lipid oxidation. In the current work, this is mitigated by use of natural antioxidants occurring in coffee. Coffee fractions different molecular weights were extracted roasted coffee beans. These components positioned either at interface or continuous phase emulsions where they contributed emulsion stability via pathways. brew as whole, and its...
Despite the increasing use of portable, low-cost spectrometers in estimating soil properties, there is lack documentation regarding factors contributing to lower performance these when compared conventional ones. This study investigates potential influencing Nanoquest, a spectrometer, organic carbon (SOC) and total nitrogen (TN). To conduct study, five different models (cubist, partial least squares regression, support vector machines, random forest, generalised boosted models) were tested...