The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...

The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water ho...

The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...

Emulsion, a disperse system, generally consists of two immiscible liquids, where one the liquids (dispersed phase) is dispersed as droplets in other liquid (continuous phase). Taking emulsion delivery system great strategy for enhancing stability and bioavailability bioactivity substances (Cao, et al., 2021; Jagtiani, Lu 2016). Thus, widely used food, pharmaceutical, cosmetic industry. In parti...

The oil-degrading Arthrobacter sp. RAG-1 produced an extracellular nondialyzable emulsifying agent when grown on hexadecane, ethanol, or acetate medium. The emulsifier was prepared by two procedures: (i) heptane extraction of the cell-free culture medium and (ii) precipitation with ammonium sulfate. A convenient assay was developed for measurement of emulsifier concentrations between 3 and 75 m...

Grain amaranthus in its ordinary state may be modified by germination to perform extraordinary role as emulsifier for our fastgrowing food industry with a concomitant increase in food production to satisfy the everincreasing population of the world with its associated food insecurity. Hence, this study aimed at determining the optimum germination temperature for the maximum improvement of the f...

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na, Ca, and Mg. The re...