Persistence and spread of fluconazole-resistant Candida parapsilosis clinical isolates associated with increased ERG11 copies in Qatar

Zhu Zhang

doi:10.1099/mgen.0.001653

Influence of Hemp Protein Hydrolysates on the Textural, Thermal, Rheological, and Structural Properties of Corn Starch with Varying Amylose Content

2026-05-28

0

OA

AI

G

Gaosheng Wu

L

Lokesh Kumar *

J

James D. Morton

H

Hannah Lee *

DOI：10.1016/j.foostr.2026.100535

Original

Original request for help

Save

Abstract

En 中文

• Hemp protein hydrolysates (HPH) significantly modified starch gel texture, enhancing elasticity, hardness, and adhesiveness. • FT-IR analysis indicated altered hydrogen bonding interactions without new functional groups. • Thermal properties were amplified, particularly in high-amylose corn starch (HACS) systems. • Rheological analysis showed varied effects on storage (G') and loss (G") moduli among starch types. • HPH demonstrated potential as a novel ingredient for functional, health-oriented food formulations.

Keywords:

Hemp protein hydrolysates

amylose content

thermal properties

texture properties

particle size distribution

rheological properties

Fourier transform infrared spectroscopy (FT-IR)

Influence of Hemp Protein Hydrolysates on the Textural, Thermal, Rheological, and Structural Properties of Corn Starch with Varying Amylose Content

Abstract

Journal

Organization

Cited Papers

Citing Papers