Succinylation Improves the Thermal Stability of Egg White Proteins

Effects of succinylation on the structure and thermal aggregation of soy protein isolate

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Effect of succinylation on mineral binding ability of whey proteins and its effect on physicochemical characteristics of proteins

(2018) B. G. Shilpashree et al.   Journal of Food Measurement and Characterization

Arginine prevents thermal aggregation of hen egg white proteins

(2017) Taehun Hong et al.   FOOD RESEARCH INTERNATIONAL

Influence of succinylation on physicochemical property of yak casein micelles

(2016) Min Yang et al.   FOOD CHEMISTRY

Formation mechanism of ovalbumin gel induced by alkali

(2016) Yan Zhao et al.   FOOD HYDROCOLLOIDS

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

(2016) Kéra Nyemb et al.   FOOD HYDROCOLLOIDS

Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride

(2016) Charlwit Kulchaiyawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of succinylation on the conformation of yak casein micelles

(2015) Min Yang et al.   FOOD CHEMISTRY

Effect of succinylation on physicochemical and functional properties of milk protein concentrate

(2015) B.G. Shilpashree et al.   FOOD RESEARCH INTERNATIONAL

High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

(2015) Ajaypal Singh et al.   Innovative Food Science & Emerging Technologies

The rheology of gelatin hydrogels modified by κ-carrageenan

(2015) Svetlana Rostislavovna Derkach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins

(2014) Min Yang et al.   Dairy Science & Technology

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

(2014) Kéra Nyemb et al.   FOOD CHEMISTRY

Physicochemical properties of soy protein adhesives modified by 2-octen-1-ylsuccinic anhydride

(2013) Guangyan Qi et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

(2013) Xijun Lian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fluorescence self-quenching of tetraphenylporphyrin in liquid medium

(2013) Mihir Ghosh et al.   JOURNAL OF LUMINESCENCE

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

(2012) Muralidharan Nagarajan et al.   FOOD HYDROCOLLOIDS

Thermal pasteurization requirements for the inactivation of Salmonella in foods

(2011) Filipa V.M. Silva et al.   FOOD RESEARCH INTERNATIONAL

Effect of NaCl on thermal aggregation of egg white proteins from duck egg

(2010) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time

(2010) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS

Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

(2009) Soottawat Benjakul et al.   FOOD CHEMISTRY

Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry

(2009) I.J. Haug et al.   FOOD HYDROCOLLOIDS

The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates

(2009) Shou-Wei Yin et al.   FOOD RESEARCH INTERNATIONAL

Net Charge Affects Morphology and Visual Properties of Ovalbumin Aggregates

(2008) Mireille Weijers et al.   BIOMACROMOLECULES

pH-dependent structures and properties of casein micelles

(2008) Yan Liu et al.   BIOPHYSICAL CHEMISTRY

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY