background and objectives: recently, due to the interest of healthy lifestyle demand for research on novel methods of increasing the shelf-life of food products without the necessity of using preservatives has extended rapidly in the world. ability of nanoemulsions to improve global food quality has attracted great attention in food preservation. this is as a result of a number of attributes pe...

in recent years, several oconjugation protocols have been developed to improve the functional properties of the enzyme lysozyme. in this study, the optimum conditions of lysozyme – oxidized inulin conjugation and functional properties of the modified lysozyme were investigated. initially, inulin (mw about 25 kda) was oxidized by periodate to provide the reactive carbonyl groups  to attach to am...

nanocomposite composed of organoclay(cloisite 20a-c20a) and poly lactic acid (pla) was prepared by solvent casting method. physical, mechanical, thermal, barrier and microstructure properties of the composite were studied. x-ray diffraction (xrd) patterns and scanning electron microscopy (sem) images revealed that the diffraction peak of nanoclay shifted to lower angles and the d-spacing betwee...

in this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. the isoelectric point of all the samples were determined as about ph=4 but other than lentil, the remaining sample...