Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 9 of 9 for “"emulsifying properties"”.
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Preparation of emulsifiers from pea and corn starches using octenyl succinic anhydride modification
… The degrees of substitution (DS), thermal properties, and pasting properties of the derived OS starches were determined. Incorporation of OS groups significantly alter the thermal and pasting properties of the three starches. Gelatinization temperatures and enthalpy changes of the starches …
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Etude des propriétés de surface et techno-fonctionnelles des fractions protéose-peptones
… a better knowledge and understanding of surface properties and techno-functional properties (foaming and emulsifying properties) and well as setting a relationship between the different properties. In this work, PPT fractions were extracted according to a classical approach and other industrially …
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Studies on quinoa (Chenopodium quinoa) for novel food and beverage applications
… quinoa and tested for functional and gelation properties. Quinoa seeds imbibed water very rapidly, and most seeds showed radicle protrusion after 8-9 h. The α-amylase activity was very low, and started to increase only after 24 hours of germination in the starchy perisperm. Proteolytic activity …
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Production of Protein Concentrates from Brewer's Spent Grain via Wet Fractionation and Enzymatic Purification
… not have a significant effect on the functional properties. Several functional properties were improved using limited hydrolysis (LH) using proteases. LH had negative impacts on foaming stability and emulsifying properties; however, it improved the solubility, foaming capacity, WHC, and OHC of …
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Self-assembly behavior in hydrophilic block copolymers
… that had been previously reported to have emulsifying properties was able to form vesicles by direct dissolution of the solid in water. Last, a series of thermoresponsive copolymers were prepared, dextran-b-PNIPAMm. These polymers formed aggregates below the LCST. Their structure could not …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
… studies have attempted to improve the functional properties of plant proteins as they are inherently less effective emulsifying agents compared to animal proteins, with various degrees of success. The goal of this study is to explore the use of mano-thermo-sonication (MTS), a new sonication method …
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Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
… increasing attention due to their antioxidant properties and their noticeable effects in the prevention of various oxidative stress associated diseases. Green coffee beans are one of the richest sources of chlorogenic acids. Therefore, a green coffee extract would provide an eligible food …
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Investigation of plant protein functionality for food applications and health benefits
… population. This thesis aims to explore the properties, health benefits, and consumer acceptance of legume-based plant proteins to support their development as sustainable and functional dietary alternatives. Understanding consumer attitudes and barriers towards plant-based products (PBPs) is …
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Struktur-Eigenschaftsbeziehungen nichtenzymatisch glykosylierter Molkenproteine
Im Rahmen der vorliegenden Arbeit wurde der Einfluss der nichtenzymatischen Glykosylierung auf das Denaturierungsverhalten und die funktionellen Eigenschaften von Molkenproteinen, hier im speziellen die emulgierenden Eigenschaften, untersucht. Nach einer Bestimmung technologisch relevante …