相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
Arne M. R. Huyst et al.
FOOD HYDROCOLLOIDS (2022)
Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils
Margarita Monge-Morera et al.
ACS OMEGA (2021)
Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils
Ting Li et al.
FOOD CHEMISTRY (2021)
Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
Arne M. R. Huyst et al.
FOOD HYDROCOLLOIDS (2021)
Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
Anna Hu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity
Xianli Zhang et al.
FOOD CHEMISTRY (2021)
The threshold of amyloid aggregation of beta-lactoglobulin: Relevant factor combinations
Timon R. Heyn et al.
JOURNAL OF FOOD ENGINEERING (2020)
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White
Margarita Monge-Morera et al.
BIOMACROMOLECULES (2020)
Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
Farhad Alavi et al.
FOOD HYDROCOLLOIDS (2020)
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
Xiaoying Xiong et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties
Xing Fu et al.
FOOD HYDROCOLLOIDS (2020)
Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein
Flora Farrokhi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid
Liurong Huang et al.
FOOD CHEMISTRY (2019)
Assembly of iron-bound ovotransferrin amyloid fibrils
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2019)
Study on structural, rheological and foaming properties of ovalbumin by ultrasound-assisted glycation with xylose
Xing Fu et al.
ULTRASONICS SONOCHEMISTRY (2019)
Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts
Francesca Di Cicco et al.
FOOD HYDROCOLLOIDS (2019)
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
Roua Lajnaf et al.
FOOD CHEMISTRY (2018)
Unfolding and nanotube formation of ovalbumin induced by pulsed electric field
Jing-Ni Wei et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Assessing the potential of whey protein fibril as emulsifier
Raphaela Araujo Mantovani et al.
JOURNAL OF FOOD ENGINEERING (2018)
A study of storage impact on ovalbumin structure of chicken egg
Long Sheng et al.
JOURNAL OF FOOD ENGINEERING (2018)
Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking
Mehdi Mohammadian et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Heat-induced amyloid-like aggregation of beta-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides
Di Zhao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Co-aggregation of ovalbumin and lysozyme
Kazuki Iwashita et al.
FOOD HYDROCOLLOIDS (2017)
Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH
Dengfeng Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates
J. Dombrowski et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2017)
One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation
Himan Nourbakhsh et al.
FOOD CHEMISTRY (2016)
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
Jannika Dombrowski et al.
FOOD HYDROCOLLOIDS (2016)
Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils
Yuan Zou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System
Zhili Wan et al.
LANGMUIR (2016)
The effect of protein concentration on the viscosity of a recombinant albumin solution formulation
Andrea D. Goncalves et al.
RSC ADVANCES (2016)
Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-Assembly
Anant C. Dave et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations
Daniela Oboroceanu et al.
JOURNAL OF FOOD ENGINEERING (2014)
The effect of limited proteolysis by different proteases on the formation of whey protein fibrils
Yu-Zhe Gao et al.
JOURNAL OF DAIRY SCIENCE (2013)
Self-Assembly of Ovalbumin into Amyloid and Non-Amyloid Fibrils
Cecile Lara et al.
BIOMACROMOLECULES (2012)
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
K. N. P. Humblet-Hua et al.
FOOD HYDROCOLLOIDS (2011)
Effect of pH, NaCl, CaCl2 and Temperature on Self-Assembly of β-Lactoglobulin into Nanofibrils: A Central Composite Design Study
S. M. Loveday et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)