Related references
Note: Only part of the references are listed.Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids
Ruiling Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
Shizhang Yan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties
Yalei Dai et al.
FOOD HYDROCOLLOIDS (2021)
Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study
Wenhua Yang et al.
FOOD HYDROCOLLOIDS (2021)
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
Wanyu Qin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
Cikun Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin
Helena Kieserling et al.
FOOD HYDROCOLLOIDS (2021)
Trypsin activity and freeze-thaw stability in the presence of ions and non-ionic surfactants
Sasa Vatic et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2021)
Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking
Yi Jiang et al.
FOOD CHEMISTRY (2021)
Understanding the hydration of alkali-induced duck egg white gel at high temperature
Hong Fan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex
Haobo Jin et al.
FOOD CHEMISTRY (2021)
Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study
Peiyuan Li et al.
FOOD HYDROCOLLOIDS (2021)
Preparation of dynamic covalently crosslinking keratin hydrogels based on thiol/disulfide bonds exchange strategy
Mianhong Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Characterization of duck egg white gel under the action of baijiu (Chinese liquor)
Lin Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
Yuanqi Lv et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios
Chao Mao et al.
FOOD & FUNCTION (2021)
Globular protein assembly and network formation at fluid interfaces: effect of oil
Jotam Bergfreund et al.
SOFT MATTER (2021)
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
Hongqiang Chen et al.
FOOD HYDROCOLLOIDS (2020)
Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition
Farhad Alavi et al.
FOOD HYDROCOLLOIDS (2020)
Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels
Xia Xu et al.
MOLECULES (2020)
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
Yao Lu et al.
FOOD HYDROCOLLOIDS (2020)
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Xin Liu et al.
FOOD HYDROCOLLOIDS (2020)
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Duanquan Lin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Effect of micro-environment on protein conformation studied by fluorescence-based techniques
Sabera Millan et al.
JOURNAL OF MOLECULAR LIQUIDS (2020)
Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels
Rui Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising
Hui Xue et al.
FOOD CHEMISTRY (2020)
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting
Lilan Xu et al.
FOOD CHEMISTRY (2019)
The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure
Xinbo Zhuang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Immobilization and stabilization of different β-glucosidases using the glutaraldehyde chemistry: Optimal protocol depends on the enzyme
Diandra de Andrades et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
An overview on preparation of emulsion-filled gels and emulsion particulate gels
Toktam Farjami et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception
Nan Luo et al.
FOOD HYDROCOLLOIDS (2019)
Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility
Zongyuan Han et al.
FOOD & FUNCTION (2019)
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Junhua Li et al.
FOOD CHEMISTRY (2018)
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
Lilan Xu et al.
FOOD HYDROCOLLOIDS (2018)
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
Min-Min Ai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Yaoguang Chang et al.
FOOD HYDROCOLLOIDS (2016)
Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate
Hong-yan Hu et al.
FOOD HYDROCOLLOIDS (2016)
Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation
Fuguo Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique
Jun-Hua Shao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR
Timo Ulrichs et al.
FOOD CHEMISTRY (2015)
Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis
Jacob L. Skytte et al.
JOURNAL OF FOOD SCIENCE (2015)
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
Yujie Su et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Minyi Han et al.
FOOD RESEARCH INTERNATIONAL (2014)
Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size
Qing Guo et al.
SOFT MATTER (2014)
Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism
Chuan-He Tang et al.
FOOD RESEARCH INTERNATIONAL (2013)
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces
Lucia Seta et al.
FOOD HYDROCOLLOIDS (2012)
Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type
Mangang Wu et al.
JOURNAL OF FOOD ENGINEERING (2011)
Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels
Mangang Wu et al.
MEAT SCIENCE (2011)
Enhancement of beta-sheet assembly by cooperative hydrogen bonds potential
Ami Levy-Moonshine et al.
BIOINFORMATICS (2009)
Effects of different oils on the properties of soy protein isolate emulsions and gels
Xin Gu et al.
FOOD RESEARCH INTERNATIONAL (2009)
Microstructure of β-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein:: Influence of heating
S Kerstens et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2006)
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities.: A combined FT-IR spectroscopy and low-field NMR relaxometry study
HC Bertram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Computer simulation of proteins: adsorption, gelation and self-association
SR Euston
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Structure and properties of ovalbumin
JA Huntington et al.
JOURNAL OF CHROMATOGRAPHY B (2001)
Share Paper
