Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Construction of Fucoxanthin Vector Based on Binding of Whey Protein Isolate and Its Subsequent Complex Coacervation with Lysozyme

(2019) Junxiang Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Facile and Efficient Construction of Water‐Soluble Biomaterials with Tunable Mesoscopic Structures Using All‐Natural Edible Proteins

(2019) Tao Wang et al.   ADVANCED FUNCTIONAL MATERIALS

Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions

(2019) Juliana V.C. Silva et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Heat- and acid-induced gelation of dairy/plant protein dispersions and emulsions

(2019) Christophe Schmitt et al.   Current Opinion in Food Science

Heat-induced gelation of plant globulins

(2019) Taco Nicolai et al.   Current Opinion in Food Science

Gelation of food protein-protein mixtures

(2019) Taco Nicolai   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity

(2019) Di Wu et al.   BIOTECHNOLOGY ADVANCES

Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration

(2019) Wuchao Ma et al.   FOOD CHEMISTRY

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

(2019) Jian He et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

(2019) Chao Wu et al.   FOOD HYDROCOLLOIDS

Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

(2019) Alane Cangani Alves et al.   FOOD HYDROCOLLOIDS

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Toward water-solvation of rice proteins via backbone hybridization by casein

(2018) Tao Wang et al.   FOOD CHEMISTRY

Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating

(2018) Haili Niu et al.   FOOD CHEMISTRY

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

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Rheological properties and microstructure of soy-whey protein

(2018) Thu H. McCann et al.   FOOD HYDROCOLLOIDS

Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition

(2018) Juliana V.C. Silva et al.   FOOD HYDROCOLLOIDS

Modeling water partition in composite gels of BSA with gelatin following thermal treatment

(2018) Carine Semasaka et al.   FOOD HYDROCOLLOIDS

Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids

(2018) Tao Wang et al.   FOOD HYDROCOLLOIDS

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

(2018) Kacie K.H.Y. Ho et al.   FOOD HYDROCOLLOIDS

Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin

(2018) Mohamed–Lazhar Chihi et al.   FOOD HYDROCOLLOIDS

Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

(2018) Marie Chevallier et al.   FOOD HYDROCOLLOIDS

Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites

(2018) Tao Wang et al.   Food & Function

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

(2018) Juliana V.C. Silva et al.   FOOD RESEARCH INTERNATIONAL

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature

(2018) Chao Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

(2018) Ren Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-aggregation of ovotransferrin and lysozyme

(2018) Kazuki Iwashita et al.   FOOD HYDROCOLLOIDS

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating

(2017) Bach T. Nguyen et al.   FOOD HYDROCOLLOIDS

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

Co-aggregation of ovalbumin and lysozyme

(2017) Kazuki Iwashita et al.   FOOD HYDROCOLLOIDS

Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate

(2017) Manispuritha Yerramilli et al.   FOOD HYDROCOLLOIDS

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

(2017) Chao Wu et al.   FOOD HYDROCOLLOIDS

Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone

(2017) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation

(2017) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

(2017) Ya-Fei Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Oxidation and Protein Unfolding on Cross-Linking of β-Lactoglobulin and α-Lactalbumin

(2017) Anna C. Krämer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Supramolecular Metal-Coordination Polymers, Nets, and Frameworks from Synthetic Coiled-Coil Peptides

(2017) Nathan A. Tavenor et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

(2017) Hong Chul Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults

(2017) Stefan H. M. Gorissen et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6

(2016) Bach T. Nguyen et al.   FOOD HYDROCOLLOIDS

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

(2016) Jissy Jose et al.   FOOD HYDROCOLLOIDS

Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions

(2016) Marie Chevallier et al.   FOOD HYDROCOLLOIDS

The microstructure and rheology of homogeneous and phase separated gelatine gels

(2016) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

(2016) Anneke H. Martin et al.   FOOD HYDROCOLLOIDS

Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

(2016) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

(2016) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces

(2016) Ryan W. Murphy et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Structure and Dynamics of Heteroprotein Coacervates

(2016) Paulo D. S. Peixoto et al.   LANGMUIR

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

(2016) Anwesha Sarkar et al.   Soft Matter

Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals

(2015) Fatoumata Diarrassouba et al.   FOOD CHEMISTRY

Modulating fracture properties of mixed protein systems

(2015) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins

(2015) Esra Çakır-Fuller   FOOD HYDROCOLLOIDS

The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

(2015) Norizah Mhd Sarbon et al.   FOOD HYDROCOLLOIDS

Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate

(2015) Juan Ji et al.   FOOD HYDROCOLLOIDS

Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units

(2015) Xiu-Ting He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Complex Equilibria, Speciation, and Heteroprotein Coacervation of Lactoferrin and β-Lactoglobulin

(2015) Sean E. Flanagan et al.   LANGMUIR

Nanoemulsion: process selection and application in cosmetics - a review

(2015) M. N. Yukuyama et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing

(2014) Anastasia Fitria Devi et al.   FOOD CHEMISTRY

Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

(2014) Qijun Ruan et al.   FOOD CHEMISTRY

The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein

(2014) J.J. Kehoe et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

(2014) Nguyen H.A. Nguyen et al.   INTERNATIONAL DAIRY JOURNAL

Soy-dairy protein blend and whey protein ingestion after resistance exercise increases amino acid transport and transporter expression in human skeletal muscle

(2014) P. T. Reidy et al.   JOURNAL OF APPLIED PHYSIOLOGY

Complex coacervates of lactotransferrin and β-lactoglobulin

(2014) Skelte G. Anema et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Microbial Transglutaminase Catalyzed the Cross-Linking of Myofibrillar/Soy Protein Isolate Mixtures

(2014) Min Yi Han et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Structure of bovine β-lactoglobulin–lactoferrin coacervates

(2014) Ebru Kizilay et al.   Soft Matter

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Emulsions with unique properties from proteins as emulsifiers

(2013) H. Hoffmann et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface

(2013) Lucia Seta et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins

(2013) Douglas Wong et al.   FOOD CHEMISTRY

Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2

(2013) Noel A. McCarthy et al.   FOOD HYDROCOLLOIDS

Composition and structure of interface impacts texture of O/W emulsions

(2013) C. Surel et al.   FOOD HYDROCOLLOIDS

Rheology, texture and microstructure of gelatin gels with and without milk proteins

(2013) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Heteroprotein Complex Coacervation: Bovine β-Lactoglobulin and Lactoferrin

(2013) Yunfeng Yan et al.   LANGMUIR

Physico-chemical changes in heat treated micellar casein – Soy protein mixtures

(2013) Cosmin M. Beliciu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A soy, whey and caseinate blend extends postprandial skeletal muscle protein synthesis in rats

(2012) D.N. Butteiger et al.   CLINICAL NUTRITION

Lipid-Based Nanoparticles as Pharmaceutical Drug Carriers: From Concepts to Clinic

(2012) Anu Puri et al.   CRITICAL REVIEWS IN THERAPEUTIC DRUG CARRIER SYSTEMS

Packing in molten globules and native states

(2012) Sanchari Bhattacharyya et al.   CURRENT OPINION IN STRUCTURAL BIOLOGY

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

(2012) Jian Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Interaction of Lactoferrin and Lysozyme with Casein Micelles

(2011) Skelte G. Anema et al.   BIOMACROMOLECULES

Kinetics and Structure during Self-Assembly of Oppositely Charged Proteins in Aqueous Solution

(2011) Delphine Salvatore et al.   BIOMACROMOLECULES

The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures

(2011) Cosmin M. Beliciu et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa

(2011) A. Tarrega et al.   JOURNAL OF FOOD ENGINEERING

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

(2011) Nicole M. Josquin et al.   MEAT SCIENCE

Changes in β-Lactoglobulin Conformation at the Oil/Water Interface of Emulsions Studied by Synchrotron Radiation Circular Dichroism Spectroscopy

(2010) Jiali Zhai et al.   BIOMACROMOLECULES

Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment

(2010) Aiqian Ye   COLLOIDS AND SURFACES B-BIOINTERFACES

Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins

(2010) Xingjian Huang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

(2010) Carolina S. F. Picone et al.   Food Biophysics

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Interaction between β-Casein and Whey Proteins As a Function of pH and Salt Concentration

(2010) J. J. Kehoe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase

(2010) Brygida E. Dybowska   JOURNAL OF FOOD ENGINEERING

Molecular interaction between apo or holo α-lactalbumin and lysozyme: Formation of heterodimers as assessed by fluorescence measurements

(2009) Michaël Nigen et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin

(2009) De-Bao Yuan et al.   FOOD RESEARCH INTERNATIONAL

Appraisal of casein’s inhibitory effects on aggregation accompanying carbonic anhydrase refolding and heat-induced ovalbumin fibrillogenesis

(2008) Reza Khodarahmi et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate

(2008) Fanny Guyomarc'h et al.   FOOD HYDROCOLLOIDS

Formation and stability of α-lactalbumin–lysozyme spherical particles: Involvement of electrostatic forces

(2008) Michaël Nigen et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

(2008) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Foams and emulsions of β-casein examined by interfacial rheology

(2007) Julia Maldonado-Valderrama et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Addition of gelatin enhanced gelation of corn–milk yogurt

(2007) Piyawan Supavititpatana et al.   FOOD CHEMISTRY

Segregative interactions between gelatin and polymerised whey protein

(2007) Sinead M. Fitzsimons et al.   FOOD HYDROCOLLOIDS