Abstract BACKGROUND Transglutaminase (TGase) is a heat-resistant biocatalyst with strong catalytic activity, which functions effectively under moderate temperature and pH conditions, and is used widely in protein cross-linking and recombination. Transglutaminase cross-linking is a novel and specific modification method for black bean protein isolate...

Abstract BACKGROUND It is imperative to enhance the quality of sprouts since they are a rich source of various primary and secondary metabolites. The objective of this work was to examine how multiwalled carbon nanotubes (MWCNTs) priming at various concentrations affected the nutritional qualities of four horticultural plants (T. foenum-graecum, L....

Abstract BACKGROUND The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave-assisted foam drying (MFD) technology. RESULTS The results show that, compared to traditional microwave drying and hot-air drying, the SEYP...

Abstract BACKGROUND Radix Bupleuri has been widely used for its plentiful pharmacological effects. But it is hard to evaluate their safety and efficacy because the concentrations of components are tightly affected by the surrounding environment. Thus, Radix Bupleuri samples from different regions and varieties were collected. Based on the experimental...

Abstract BACKGROUND Whole grain food has gradually come into view because of its high nutritional value, but the incidence of wheat allergies has been increasing year by year. Ozone is a new non-thermal desensitization technology in food processing, and its effect on coarse wheat bran protein has received little study. We investigated the effects...

Abstract BACKGROUND This study used single-factor experiments and response surface methodology to optimize ultrasound time (10–50 min), particle size (0–80 mesh) and extraction time (60–180 min) for the ultrasound-assisted extraction of rosemary essential oil (REO). The resulting REO (0–2.5%, w/w) was then incorporated into citrus pectin (CP) to prepare...