Related references
Note: Only part of the references are listed.Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review
Derong Lin et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate
Chunyan Wang et al.
FOOD CHEMISTRY (2020)
Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
Charitha J. Gamlath et al.
FOOD HYDROCOLLOIDS (2020)
Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
Zhanmei Jiang et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion
Kaiyun Luo et al.
JOURNAL OF FOOD ENGINEERING (2019)
Zinc-loaded whey protein nanoparticles prepared by enzymatic cross-linking and desolvation
Shengnan Shao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins
Ashkan Madadlou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
Xue Shen et al.
FOOD HYDROCOLLOIDS (2017)
Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate
Zahra Ahmadi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Ball-milling changed the physicochemical properties of SPI and its cold-set gels
Bohui Liu et al.
JOURNAL OF FOOD ENGINEERING (2017)
Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments
Xin-Sheng Qin et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel
Xue Shen et al.
ULTRASONICS SONOCHEMISTRY (2017)
Recent approaches in physical modification of protein functionality
Leila Mirmoghtadaie et al.
FOOD CHEMISTRY (2016)
Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds
Ali Akbari et al.
FOOD HYDROCOLLOIDS (2016)
Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment
Xin-Sheng Qin et al.
ULTRASONICS SONOCHEMISTRY (2016)
Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review
Ana Luisa et al.
FOOD CHEMISTRY (2015)
Formation of soluble whey protein aggregates and their stability in beverages
Kelsey N. Ryan et al.
FOOD HYDROCOLLOIDS (2015)
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
Renda Kankanamge Chaturika Jeewanthi et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate
Ricky S. H. Lam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods
Hao Hu et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization
Fuguo Liu et al.
RSC ADVANCES (2015)
Microbial transglutaminase-induced polymerization of β-conglycinin and glycinin in soymilk: A proteomics approach
Jung-Feng Hsieh et al.
FOOD HYDROCOLLOIDS (2014)
Effects of ozone processing on chemical, structural and functional properties of whey protein isolate
Annalisa Segat et al.
FOOD RESEARCH INTERNATIONAL (2014)
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization
Qixin Zhong et al.
FOOD HYDROCOLLOIDS (2013)
Nanoscale Understanding of Thermal Aggregation of Whey Protein Pretreated by Transglutaminase
Wan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
K. N. Ryan et al.
FOOD HYDROCOLLOIDS (2012)
Comparative study of high intensity ultrasound effects on food proteins functionality
C. Arzeni et al.
JOURNAL OF FOOD ENGINEERING (2012)
The characterization of acoustic cavitation bubbles - An overview
Muthupandian Ashokkumar
ULTRASONICS SONOCHEMISTRY (2011)
Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods
Cony Gauche et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of succinylation and deamidation on functional properties of oat protein isolate
Leila Mirmoghtadaie et al.
FOOD CHEMISTRY (2009)
Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model
T. Helgason et al.
FOOD HYDROCOLLOIDS (2009)
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels
P. J. Shand et al.
FOOD CHEMISTRY (2008)
Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles
Thom Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Crosslinking of milk whey proteins by transglutaminase
Cony Gauche et al.
PROCESS BIOCHEMISTRY (2008)
Properties of cast films from hemp (Cannabis sativa L.) and soy protein isolates.: A comparative study
Shou-Wei Yin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Ethanol stability of casein micelles cross-linked with transglutaminase
Thom Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Whey protein soluble aggregates from heating with NaCl: Physicochemical, interfacial, and foaming properties
Christophe Schmitt et al.
LANGMUIR (2007)
Bubbles in an acoustic field: An overview
Muthupandian Ashokkumar et al.
ULTRASONICS SONOCHEMISTRY (2007)
pH-dependent protein conformational changes in albumin:gold nanoparticle bioconjugates:: A spectroscopic study
Li Shang et al.
LANGMUIR (2007)
Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures
MS Lizarraga et al.
FOOD HYDROCOLLOIDS (2006)
Effect of solution pH on solubility and some structural properties of soybean protein isolate films
Adriana N. Mauri et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme
AS Eissa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)