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Journal articles on the topic 'High functional properties'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Nguyen, K.H. Nguyen. "Black Bean: Composition, Protein Extraction and Functional Properties." INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06, no. 08 (2023): 3717–22. https://doi.org/10.5281/zenodo.8277306.

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Black beans play an essential part in the human diet due to their high protein content and nutritional value. Black beans are high in energy, dietary fiber, protein, minerals, and vitamins, and they have well-balanced essential amino acid profiles. The production of black bean protein concentrates or isolates is of growing interest to food industry because of their functional properties and ability to improve the nutritional quality of food products. Various procedures are used to obtain protein concentrates / isolates with varying properties. Because of desired functional features such as gel

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2

Pal, Anindita Deb, Poulami Chakraborty, and Radhika Jitesh Gandhi. "Nutritional and Functional Properties of Prebiotic Enriched Chocolates." Indian Journal Of Science And Technology 17, no. 5 (2024): 426–35. http://dx.doi.org/10.17485/ijst/v17i5.522.

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Objectives: To demonstrate the nutritional and functional characteristics of the developed phytochemical containing prebiotic-enriched chocolates. Methods: Methods of Association of Official Analytical Chemists and standard biochemical procedures were employed for the determination of nutrient and phytochemical composition. Antioxidant and prebiotic activity were calculated through DPPH, the reducing potential assay, as well as the growth kinetics and plate count of Lactobacillus rhamnosus GG, respectively (p ≤ 0.01, 95% confidence interval). The functionality of the products was also analyzed

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3

Hasníková-Schenková, N., L. Jiřincová, M. Šikulová, et al. "The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg." Czech Journal of Food Sciences 27, No. 4 (2009): 228–33. http://dx.doi.org/10.17221/167/2008-cjfs.

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The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65&deg;C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping i

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4

Ohya, H. "Special issue : high-functional separation membrane.Structure and physical properties of a high-functional separation membrane." Sen'i Kikai Gakkaishi (Journal of the Textile Machinery Society of Japan) 43, no. 9 (1990): P492—P500. http://dx.doi.org/10.4188/transjtmsj.43.9_p492.

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5

Postorino, Paolo, and Lorenzo Malavasi. "Chemistry at high pressure: Tuning functional materials properties." MRS Bulletin 42, no. 10 (2017): 718–23. http://dx.doi.org/10.1557/mrs.2017.214.

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6

Bažantová, Zdeňka, Karel Kolář, Petr Konvalinka, and Jiří Litoš. "Multi-Functional High-Performance Cement Based Composite." Key Engineering Materials 677 (January 2016): 53–56. http://dx.doi.org/10.4028/www.scientific.net/kem.677.53.

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The paper introduces development of new type of high-performance Portland cement based composite applicable for number of practical utilization. The fundaments of performed research was to design mixture with controlled process of hydration, easy production, suitable time of setting, good workability and rapid evolution of mechanical properties as well as satisfactory long-term stability of hardened composite. Selected mixture were evaluated by means of mechanical properties and volume changes determination.

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7

PATIL, Sharmila, Charanjit KAUR, Manoj Kumar PUNIYA, et al. "Functional Properties of Extruded Corn Flour." Turkish Journal of Agricultural Engineering Research 2, no. 1 (2021): 167–74. http://dx.doi.org/10.46592/turkager.2021.v02i01.012.

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Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw speed (SS). Statistical analysis showed that irrespective of variable processing parameters the hydration properties were improved after extrusion cooking. WAI and WSI were increased by 70% to 268% and 5 to 198%, respectively over unextruded flou

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8

Wang, Jia He. "Application of Advanced Composite Cementitious Materials and High Performance Admixtures in High Performance Shotcrete." Materials Science Forum 1036 (June 29, 2021): 371–77. http://dx.doi.org/10.4028/www.scientific.net/msf.1036.371.

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In this paper, the influence of liquid alkali-free accelerator and advanced composite cementitious materials on the mechanical properties, durability and workability of shotcrete was studied. The important role of the two materials in the performance improvement of shotcrete was clarified. The technical measures proposed were verified by field test. The results show that: In terms of workability, the composite use of alkali-free accelerator and functional admixture can achieve fast setting and high early strength of shotcrete, thus effectively reducing the rebound rate; In terms of mechanical

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9

NOMURA, Manabu. "High Functional Properties of Multipurpose Plastics by Composite Technology." Kobunshi 55, no. 11 (2006): 878–81. http://dx.doi.org/10.1295/kobunshi.55.878.

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10

Wang, Ke, Ya Huang, Zhan Xu, Yiyang Hu, and Shuo Dong. "Crystallization and high temperature functional properties in CoFeB films." Solid State Communications 234-235 (May 2016): 31–34. http://dx.doi.org/10.1016/j.ssc.2016.03.001.

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11

Yan, Xuehui, and Yong Zhang. "Functional properties and promising applications of high entropy alloys." Scripta Materialia 187 (October 2020): 188–93. http://dx.doi.org/10.1016/j.scriptamat.2020.06.017.

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12

Xiao, Guanjun, Ting Geng, and Bo Zou. "Emerging Functional Materials under High Pressure toward Enhanced Properties." ACS Materials Letters 2, no. 9 (2020): 1233–39. http://dx.doi.org/10.1021/acsmaterialslett.0c00329.

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13

Inoue, Akihisa. "Bulk amorphous and nanocrystalline alloys with high functional properties." Materials Science and Engineering: A 304-306 (May 2001): 1–10. http://dx.doi.org/10.1016/s0921-5093(00)01551-3.

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14

LEE, W., S. CLARK, and B. G. SWANSON. "FUNCTIONAL PROPERTIES OF HIGH HYDROSTATIC PRESSURE-TREATED WHEY PROTEIN." Journal of Food Processing and Preservation 30, no. 4 (2006): 488–501. http://dx.doi.org/10.1111/j.1745-4549.2005.00081.x.

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15

Jin, C. Q., Q. Q. Liu, Y. W. Long, et al. "High-pressure synthesis and properties of new functional compounds." physica status solidi (a) 207, no. 12 (2010): 2750–56. http://dx.doi.org/10.1002/pssa.201026462.

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16

Song, Liping, Xingze Zhao, Yining Wu, and Hao Ren. "Mechanism and regulation of high temperature and high salt tolerance polymer polymerization behavior." Journal of Physics: Conference Series 2403, no. 1 (2022): 012009. http://dx.doi.org/10.1088/1742-6596/2403/1/012009.

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Abstract In this study, the molecular dynamics simulation of imidazole-modified polyacrylamide (VPAM) and polyacrylamide (PAM) system showed that the VPAM system containing imidazole-modified polyacrylamide (VPAM) had better cohesion-bonding effect than the PAM system without imidazole. Based on the imidazole-containing VPAM system, the cohesion properties of the functional monomers and the mechanism of the functional monomers in the process of cohesion were analyzed at high temperature and high salt, and the structure-activity relationships between the chemical structure of the functional mon

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17

Abulude, F.O, F. I. Alo, Ashafa, and M. Fesobi. "CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF IRVINGIA GABONENSIS SEED FLOUR." Continental J. Food Science and Technology 2 (July 25, 2008): 33–36. https://doi.org/10.5281/zenodo.834650.

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The <em>Irvingia gabonensis</em> seed has been evaluated with respect to proximate, mineral composition and functional properties. The seed contained (g/100g): protein (12.78), fibre (5.87), fat (40.26) and carbohydrate (37.47). The predominant metal in the seed is sodium (840mg/100g). Water absorption, oil absorption and oil emulsion capacities are relatively high, while foaming capacity and least gelation concentration are low. The results showed that the seed may be useful in some food formulations.

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18

Feofilaktova, Olga. "Systematic Approach to Modeling Emulsion Functional Foods of High Bioavailability." Food Industry 5, no. 4 (2020): 45–51. http://dx.doi.org/10.29141/2500-1922-2020-5-4-7.

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The article concerns the systematic approach to modeling food emulsions with high bioavailability of lipophilic functional components used as a basis for the functional food production. The researchers considered polyunsaturated fatty acids as functional food ingredients (FFI). They developed heuristic model that specified the initial and resulting parameters for designing a functional fat base formulation; described options for enriching emulsions with functional food ingredients, which involve the functional fat base use and the introduction of high-value omega – 3 fatty eicosapentaenoic (EP

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19

Petrova, Zh, and Yu Snezhkin. "Complexing Properties of Functional Powders." Nuclear and Radiation Safety, no. 2(78) (June 7, 2018): 59–64. http://dx.doi.org/10.32918/nrs.2018.2(78).10.

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Functional products belong to the category of products that provide the human body with not only energy but also plastic substances and perform primarily the health function. The development of preventive and medical products in this area is based on the concept that envisages introduction of additives into their formulation, which meet requirements such as safety for the organism and effective binding of heavy metals (formation of strong insoluble complexes resistant to the action of enzymes in a wide range of pH). To some extent, these requirements are met by food polysaccharides contained i

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20

B, Prabhakar, and Ahmad Wani Tanveer. "Mechanical properties of YBCO superconductor under high-pressure." Indian Journal of Science and Technology 13, no. 22 (2020): 2264–71. https://doi.org/10.17485/IJST/v13i22.412.

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Abstract <strong>Background/Objectives:</strong> The crystal structure of YBCO Superconductor has fascinated the material science research group. The calculation of mechanical properties of YBCO Superconductor under pressure is the main focus in this research work. <strong>Methods/Statistical analysis:</strong> Density Functional Theory calculations using Quantum ESPRESSO under high pressure increasing systematically have been calculated and performed for YBa2Cu3o7 Superconductor. The only input required is the lattice parameters at corresponding pressure of materials which are

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21

Moltubakk, M. M., O. Eriksrud, G. Paulsen, O. R. Seynnes, and J. Bojsen-Møller. "Hamstrings functional properties in athletes with high musculo-skeletal flexibility." Scandinavian Journal of Medicine & Science in Sports 26, no. 6 (2015): 659–65. http://dx.doi.org/10.1111/sms.12488.

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22

Youssef, B., A. Vuillequez, O. Grigoryeva, et al. "New IPN for high-tech applications: synthesis and functional properties." Matériaux & Techniques 99, no. 3 (2011): 297–304. http://dx.doi.org/10.1051/mattech/2011023.

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23

Pereira, Aline Massia, Cristiane Reinaldo Lisboa, and Jorge Alberto Vieira Costa. "High protein ingredients of microalgal origin: Obtainment and functional properties." Innovative Food Science & Emerging Technologies 47 (June 2018): 187–94. http://dx.doi.org/10.1016/j.ifset.2018.02.015.

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24

Mistry, V. V., and H. N. Hassan. "Delactosed, High Milk Protein Powder. 2. Physical and Functional Properties." Journal of Dairy Science 74, no. 11 (1991): 3716–23. http://dx.doi.org/10.3168/jds.s0022-0302(91)78562-7.

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25

Torrezan, Renata, Whye Pin Tham, Alan E. Bell, Richard A. Frazier, and Marcelo Cristianini. "Effects of high pressure on functional properties of soy protein." Food Chemistry 104, no. 1 (2007): 140–47. http://dx.doi.org/10.1016/j.foodchem.2006.11.013.

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26

Peng, Wei Min, Zhong Li Liu, and Hong Zhi Fu. "High Pressure Properties of Superconducting Material Palladium." Advanced Materials Research 813 (September 2013): 327–31. http://dx.doi.org/10.4028/www.scientific.net/amr.813.327.

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The electronic and the superconducting properties of Pd were studied in the framework of density functional perturbation theory. We explored the superconducting transition temperature for bulk Pd and predicted possible superconductivity at ambient and high pressures. It is found that of Pd is 0.0356 K at ambient pressure and it decreases with pressure.

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27

Zhou, Junfeng, Yangqing Tao, Xiaoyao Chen, et al. "Perfluorocyclobutyl-based polymers for functional materials." Materials Chemistry Frontiers 3, no. 7 (2019): 1280–301. http://dx.doi.org/10.1039/c9qm00001a.

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28

SRIKAEO, Khongsak, Janya SANGKHIAW, and Wirot LIKITTRAKULWONG. "Productions and Functional Properties of Palm Sugars." Walailak Journal of Science and Technology (WJST) 16, no. 11 (2018): 897–907. http://dx.doi.org/10.48048/wjst.2019.5323.

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Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant ac

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29

Benahmed Djilali, Adiba, Abdelouahab Benseddik, Halima Boughellout, Karim Allaf, and Mohamed Nabiev. "Biological and functional properties of vine leaves." North African Journal of Food and Nutrition Research 5, no. 11 (2021): 43–52. http://dx.doi.org/10.51745/najfnr.5.11.43-52.

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Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined. Also, their bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysacc

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30

MANSFIELD, PAUL, MARCOS SAMPAIO, and JIANNIS PACHOS. "SHORT DISTANCE PROPERTIES FROM LARGE DISTANCE BEHAVIOR." International Journal of Modern Physics A 13, no. 23 (1998): 4101–22. http://dx.doi.org/10.1142/s0217751x9800192x.

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For slowly varying fields the vacuum functional of a quantum field theory may be expanded in terms of local functionals. This expansion satisfies its own form of the Schrödinger equation from which the expansion coefficients can be found. For scalar field theory in 1+1 dimensions we show that this approach correctly reproduces the short-distance properties as contained in the counterterms. We also describe an approximate simplification that occurs for the sine–Gordon and sinh–Gordon vacuum functionals.

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31

A.A., Slinkin, and Krupina O.V. "WHIPPED FERMENTED MILK DESSERT WITH FUNCTIONAL PROPERTIES." Russian Electronic Scientific Journal 54, no. 4 (2024): 34–40. https://doi.org/10.31563/2308-9644-2024-54-4-34-40.

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The development of functional food products that have a positive physiological effect on the body is relevant. The development of technology for whipped fermented milk desserts with vegetable additives is obtained by fermenting natural milk with a special starter culture. Yoghurts have a high content of live beneficial fermented milk microorganisms, lacto- and bifidobacteria (probiotics), which naturally normalize the intestinal microflora, improve the digestive system, and have a positive effect on the immune system.

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32

Yan, CH, H. Kitano, and N. Ise. "Functional Properties of Proteins Immobilized on Albumin Microspheres." Biotechnology and Applied Biochemistry 10, no. 1 (1988): 13–20. http://dx.doi.org/10.1111/j.1470-8744.1988.tb00002.x.

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Bovine serum albumin (BSA) microspheres with an average diameter of 12.5 micron were prepared by crosslinking of BSA molecules with glutaraldehyde in the presence of polymethylmethacrylate dissolved in chloroform‐toluene. Trypsin and anti‐human IgG antibody were immobilized onto their surfaces by the glutaraldehyde‐activation method. The catalytic activity and storage stability of the immobilized trypsin were satisfactorily high. The enzyme immunoassay (EIA) method using BSA‐microspheres as a solid phase has a high sensitivity (the minimum concentration of detectable antigen in the sample: 0.2

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33

Mishra, Rajesh K., F. B. Minussi, Priyanka Kumari, Rohit R. Shahi, and E. B. Araújo. "Synthesis and functional properties of (Al0.2Co0.2Fe0.2Ni0.2Ti0.2)3O4 high entropy spinel oxide." Journal of Physics and Chemistry of Solids 194 (November 2024): 112249. http://dx.doi.org/10.1016/j.jpcs.2024.112249.

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34

Higuera-Barraza, O. A., C. L. Del Toro-Sanchez, S. Ruiz-Cruz, and E. Márquez-Ríos. "Effects of high-energy ultrasound on the functional properties of proteins." Ultrasonics Sonochemistry 31 (July 2016): 558–62. http://dx.doi.org/10.1016/j.ultsonch.2016.02.007.

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35

Butz, P., R. Edenharder, A. Fernández Garcı́a, H. Fister, C. Merkel, and B. Tauscher. "Changes in functional properties of vegetables induced by high pressure treatment." Food Research International 35, no. 2-3 (2002): 295–300. http://dx.doi.org/10.1016/s0963-9969(01)00199-5.

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36

Huang, Zuocai, Lei Zhang, Jing Feng, and Wei Pan. "Physical properties of high-pressure scheelite YVO4 from density functional calculations." Computational Materials Science 69 (March 2013): 527–32. http://dx.doi.org/10.1016/j.commatsci.2012.11.022.

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37

Wagh, Ashwini, Peter Birkin, and Silvana Martini. "High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids." Annual Review of Food Science and Technology 7, no. 1 (2016): 23–41. http://dx.doi.org/10.1146/annurev-food-041715-033112.

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38

Van Buggenhout, Sandy, Joël Wallecan, Stefanie Christiaens, et al. "Influence of high-pressure homogenization on functional properties of orange pulp." Innovative Food Science & Emerging Technologies 30 (August 2015): 51–60. http://dx.doi.org/10.1016/j.ifset.2015.05.004.

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39

Chao, Dongfang, Stephanie Jung, and Rotimi E. Aluko. "Physicochemical and functional properties of high pressure-treated isolated pea protein." Innovative Food Science & Emerging Technologies 45 (February 2018): 179–85. http://dx.doi.org/10.1016/j.ifset.2017.10.014.

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40

Adapa, S., K. A. Schmidt, and R. Toledo. "Functional Properties of Skim Milk Processed with Continuous High Pressure Throttling." Journal of Dairy Science 80, no. 9 (1997): 1941–48. http://dx.doi.org/10.3168/jds.s0022-0302(97)76135-6.

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41

Rodiles-López, J. Octavio, Ma Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-López та ін. "Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties". Journal of Food Engineering 87, № 3 (2008): 363–70. http://dx.doi.org/10.1016/j.jfoodeng.2007.12.014.

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42

Nakamura, Akihiro, Nanae Fujii, Junko Tobe, Norifumi Adachi, and Motohiko Hirotsuka. "Characterization and functional properties of soybean high-molecular-mass polysaccharide complex." Food Hydrocolloids 29, no. 1 (2012): 75–84. http://dx.doi.org/10.1016/j.foodhyd.2012.01.018.

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43

Cai, Jinwen, Yang Yang, Jianmin Man, et al. "Structural and functional properties of alkali-treated high-amylose rice starch." Food Chemistry 145 (February 2014): 245–53. http://dx.doi.org/10.1016/j.foodchem.2013.08.059.

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44

Sauerwald, Jan, Denny Richter, Erik Ansorge, Bertram Schmidt, and Holger Fritze. "Langasite based miniaturized functional structures: Preparation, high-temperature properties and applications." physica status solidi (a) 208, no. 2 (2010): 390–403. http://dx.doi.org/10.1002/pssa.201026639.

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45

Shimakawa, Yuichi. "Novel functional properties of charge-transition oxides synthesized under high pressure." Journal of the Ceramic Society of Japan 131, no. 10 (2023): 771–76. http://dx.doi.org/10.2109/jcersj2.23115.

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46

Ouahrani, T., A. Muñoz, R. Franco, R. M. Boufatah, Z. Bedrane, and D. Errandonea. "High-pressure properties of thallium orthovanadate from density-functional theory calculations." Journal of Alloys and Compounds 978 (March 2024): 173483. http://dx.doi.org/10.1016/j.jallcom.2024.173483.

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47

Boyarineva, I. V. "PROBIOTICS IN FUNCTIONAL NUTRITION." Vestnik of Khabarovsk State University of Economics and Law, no. 3 (December 10, 2020): 160–63. http://dx.doi.org/10.38161/2618-9526-2020-3-03.

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The article shows the importance of lactic and propionate bacteria with high probiotic properties. These bacteria have a pronounced therapeutic and preventive effect on human health. Sour-milk bioproducts based on lactic microorganisms and propionate bacteria are functional food products with a high titer of viable cells and their useful metabolites. They are recommended for use by all age groups of the population

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48

Devabattini Sharika, Hemalatha Ganapathyswamy, S. Kanchana, M.L. Mini, and M. Jeya Bharathi. "Techniques to improve the functional properties of whey proteins." International Journal of Biological and Pharmaceutical Sciences Archive 7, no. 1 (2024): 001–16. http://dx.doi.org/10.53771/ijbpsa.2024.7.1.0121.

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Whey protein (WP) is a high-quality protein found in milk with a high nutritional value and also distinct physiological functions. Whey protein in its natural state is extremely unstable and hence, many modification techniques have been designed to enhance WP stability for diverse food applications, each with a unique set of characteristics. This paper reviews physical, enzymatic, and chemical methods for modifying whey protein, as well as innovative strategies. The traditional physical methods include thermal processing, texturization, freeze modification, high moisture extrusion, while the e

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49

Zhong, Yu. "Design Tool Predicts Mechanical Properties and High-Temperature Performance of High-Entropy Alloys." AM&P Technical Articles 181, no. 2 (2023): 17–19. http://dx.doi.org/10.31399/asm.amp.2023-02.p017.

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Abstract This article describes new software that helps predict properties of high-entropy alloy compositions under high-temperature conditions. The tool was developed by extensive testing on the quinary Al-Co-Cr-Fe-Ni alloy system with both first-principles density functional theory calculations and machine learning to establish a substantial database for modeling.

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50

Widya, Rahmawaty Saman, Yuliasih, and Sugiarto. "Physicochemical Characteristics and Functional Properties of White Sweet Potato Starch." International Journal of Engineering and Management Research 9, no. 3 (2019): 53–57. https://doi.org/10.31033/ijemr.9.3.7.

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Sweet potato is an agricultural commodity that is a source of high carbohydrates and can be cultivated in infertile areas. Processing of sweet potatoes as food and industrial raw materials is still limited. One way to process sweet potatoes is to dry the sweet potato into starch so that it can increase the sweet potato storage capacity as well as being beneficial and practical in storage and transportation so that it can be processed into various food products. The purpose of this study was to study and evaluate the physicochemical characteristics and functional properties of white sweet potat

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