Wiley Online Library : Journal of the Science of Food and Agriculture
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Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation

Abstract Background Soy protein isolate (SPI) gels formed using a single coagulant often have poor water-holding capacity (WHC) and low hardness, making them fragile and unsuitable for transportation and storage. Adding compound coagulants or polysaccharides can improve the gelation properties of SPI gels induced by gluconolactone (GDL). This study...

Wed Oct 30, 2024 09:45
Effects of microwave treatment on structural and functional properties of germinated corn starch

Abstract BACKGROUND Measuring the germination index of corn, and gelatinization index, thermodynamic properties, long-range structure, short-range structure and particle morphology of corn starch, the study aimed to investigate the effects of different microwave (MW) treatment on the structural and functional properties of germinated corn starch....

Wed Oct 30, 2024 09:45
Researches on the tender leaf identification and mechanically perceptible plucking finger for high‐quality green tea

Abstract BACKGROUND Intelligent identification and precise plucking are the keys to intelligent tea harvesting robots, which are currently of increasing significance. Aiming at plucking tender leaves for high-quality green tea production, in this study, a tender leaf identification algorithm and a mechanically perceptible plucking finger have been...

Wed Oct 30, 2024 09:45
Optimization of extraction for efficient recovery of kenaf seed protein isolates: evaluation of physicochemical and techno‐functional characteristics

Abstract Background Kenaf seeds are a rich source of protein; however, finding the best extraction method is crucial to obtaining high-quality protein from these underutilized seeds. This research devised an optimized extraction process for best recovery of kenaf seeds protein using response surface methodology. The key parameters affecting the yield...

Wed Oct 30, 2024 09:45
Quality assessment of various Xiushui Ninghong tea types

Abstract BACKGROUND Xiushui Ninghong tea (XSNH) has a long history and is renowned both in China and internationally. Based on different processing techniques, XSNH can be classified into Ninghong Congou, Ninghong Tea Jinhao, Ninghong Tea Longxucha and other types. To investigate the differences in nutrient compounds and mineral element contents among...

Wed Oct 30, 2024 09:45
In vitro digestive behavior of emulsifier‐stabilized excipient emulsions affects the bioaccessibility of flavonoids

Abstract BACKGROUND Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both...

Wed Oct 30, 2024 09:45

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