Drying Method–Dependent Alterations in Protein Structure, Gastrointestinal Digestibility, and Peptide Profiles in Penaeus vannamei

Effects of Native and Modified Starches on the Structure, Flavour, and In Vitro Digestion Kinetics of Luncheon Meat

To explore the performance of native and modified starches in room-temperature luncheon meat processing, this study prepared samples using seven types of starch (each added at 5%) under consistent formulations and processing conditions. Texture, cooking loss, pH and proximate composition were measured. Partial Least...

Methodological approaches to assess protein digestibility with an emphasis on plant-derived foods.

Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion

Soybean meal protein, a byproduct of soybean processing, has limited functional properties such as emulsifying performance, which restricts its application in foods. Given that high-temperature extrusion tends to cause excessive denaturation and irreversible aggregation, this study aimed to investigate the effects of r...

Broccoli byproducts protein concentrate: Microwave treatment effect on functional, thermal, and structural properties.

Inspired by the exploration of underutilized byproducts to address food security concerns, broccoli byproduct protein concentrate (BBPPC) was subjected to microwave treatment to enhance its properties for broader food applications. The study examined the effects of varying power levels (270, 450, and 630 W) and a fixed...

Functional and molecular characterization of proteins from fermented and coagulated soybean-based foods

Structural Characterization, Physicochemical Stability, and Antioxidant Activity of Rice Glutelin Hydrolysates

Rice glutelin hydrolysates (RGHs) with different degrees of hydrolysis (DH) were prepared using papain, and the structural characterization, physicochemical stability, and antioxidant activity of RGH were analyzed. Results showed that RGH primarily consisted of low molecular weight (MW) peptides (<3 kDa), with hydropho...