Related references
Note: Only part of the references are listed.Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
Jingbo Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment
Ling Xiong et al.
FOOD CHEMISTRY (2021)
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
Xuanting Liu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex
Haobo Jin et al.
FOOD CHEMISTRY (2021)
Characterization of the interaction between hen egg white lysozyme and ovalbumin Interaction between lysozyme and ovalbumin
Yongguo Jin et al.
FOOD BIOSCIENCE (2020)
Effects of single- and dual-frequency ultrasound on the functionality of egg white protein
Sun Jun et al.
JOURNAL OF FOOD ENGINEERING (2020)
Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications
Jiabao Zheng et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2020)
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
Lixian Ding et al.
JOURNAL OF FOOD ENGINEERING (2020)
The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
Xinbo Zhuang et al.
FOOD CHEMISTRY (2019)
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
Kang Liu et al.
FOOD HYDROCOLLOIDS (2019)
The effects of extrusion processing on rheological and physicochemical properties of sesbania gum
Rui Li et al.
FOOD HYDROCOLLOIDS (2019)
Formation mechanism of low-density lipoprotein gel induced by NaCl
Lilan Xu et al.
POULTRY SCIENCE (2019)
Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin
Shitao Tang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Gelation of food protein-protein mixtures
Taco Nicolai
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin
Mei Li et al.
JOURNAL OF FOOD ENGINEERING (2019)
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH
Junhua Li et al.
FOOD CHEMISTRY (2018)
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Junhua Li et al.
FOOD CHEMISTRY (2018)
Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity
Osvaldo E. Sponton et al.
FOOD HYDROCOLLOIDS (2018)
Evaluation of butyrylcholinesterase inhibitory activity by chlorogenic acids and coffee extracts assed in ITC and docking simulation models
Grazyna Budryn et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of whey protein addition and pH on the acid gelation of heated skim milk
Skelte G. Anema
INTERNATIONAL DAIRY JOURNAL (2018)
Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization
Monique Barreto Santos et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein
Zhong-Kai Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
BeStSel: a web server for accurate protein secondary structure prediction and fold recognition from the circular dichroism spectra
Andras Micsonai et al.
NUCLEIC ACIDS RESEARCH (2018)
Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface
Quanyang Li et al.
FOOD CHEMISTRY (2017)
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Xufeng Wang et al.
FOOD CHEMISTRY (2017)
Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate
Mudasir Ahmad Malik et al.
FOOD HYDROCOLLOIDS (2017)
Co-aggregation of ovalbumin and lysozyme
Kazuki Iwashita et al.
FOOD HYDROCOLLOIDS (2017)
Effects of copper ions on the characteristics of egg white gel induced by strong alkali
Yaoyao Shao et al.
POULTRY SCIENCE (2017)
Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2
Ziye Zhang et al.
CYTA-JOURNAL OF FOOD (2016)
Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2
Ziye Zhang et al.
CYTA-JOURNAL OF FOOD (2016)
Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2
Yuzhu Zhang et al.
FOOD RESEARCH INTERNATIONAL (2016)
Buffer contribution to formation enthalpy of copper(II)-bicine complex determined by isothermal titration calorimetry method
A. Tesmar et al.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2016)
Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins
Douglas Wong et al.
FOOD CHEMISTRY (2013)
The thermodynamic and binding properties of the transferrins as studied by isothermal titration calorimetry
Fadi Bou-Abdallah et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2012)
Protein-polysaccharide complexes and coacervates
S. L. Turgeon et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2007)
Evolution of non-enzymatic browning during storage of infant rice cereal
A Ramirez-Jimenez et al.
FOOD CHEMISTRY (2003)
Share Paper
