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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
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Readable research linked to original sources
Browse normalized, publication-ready research with direct links to its evidence and source.
8 articles
Newest firstIn this research, hemp protein isolate (HPI) was obtained from hemp cake using isoelectric precipitation and conjugated with maltodextrin through the Maillard reaction using wet-heating alone and combined with ultrasound to enhance its structural, functional properties (including solubility, emulsifying, foaming properties and water/oil holding capcity), and antioxidant properties. Covalent bonds between HPI and m…
Open article record in new tab ↗Introduction Constipation, a common gastrointestinal disorder, is rapidly increasing in prevalence worldwide. An increasing number of individuals are choosing traditional Chinese medicine (TCM) as an adjunctive treatment for constipation. In this study, the effect of Maren-Zhizhu emulsion (MRZZ) prepared with Cannabis sativa L. (Huomaren), Rehmannia glutinosa Libosch. (Dihuang), Citrus aurantium L. (Zhiqiao), Atra…
Open article record in new tab ↗Background Cannabidiol (CBD) exhibits therapeutic potential due to its analgesic, anxiolytic, anti-inflammatory, and anticonvulsant effects. However, its oral bioavailability is limited by poor water solubility and extensive first-pass metabolism. Formulation strategies such as oil-based emulsions and oil-free particles may overcome these limitations by enhancing solubilization and promoting lymphatic absorption.…
Open article record in new tab ↗This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache's popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature.…
Open article record in new tab ↗Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid p…
In this paper, we present the possibility of using pea protein isolates as a stabilizer for hempseed oil (HSO)-based water/oil emulsions in conjunction with lecithin as a co-surfactant. A Box-Behnken design was employed to build polynomial models for optimization of the ultrasonication process to prepare the emulsions. The stability of the system was verified by droplet size measurements using dynamic light scatte…
Open article record in new tab ↗The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of Cannabis sativa L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared using pairs of non-…
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 holding capacity (WHC)…
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