Interaction of exopolysaccharide produced by Lactobacillus plantarum YW11 with whey proteins and functionalities of the polymer complex

Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction

(2020) Wen-Duo Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exopolysaccharide, Isolated From a Novel Strain Bifidobacterium breve lw01 Possess an Anticancer Effect on Head and Neck Cancer – Genetic and Biochemical Evidences

(2019) Lin Wang et al.   Frontiers in Microbiology

Effect of modified tapioca starches on the gelling properties of whey protein isolate

(2019) Fei Ren et al.   FOOD HYDROCOLLOIDS

Physicochemical characteristics and biological activities of polysaccharides from the leaves of different loquat (Eriobotrya japonica) cultivars

(2019) Yuan Fu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical characteristics and in vitro and in vivo antioxidant activity of a cell-bound exopolysaccharide produced by Lactobacillus fermentum S1

(2019) Kun Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks

(2018) Qi Xia et al.   FOOD HYDROCOLLOIDS

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties

(2018) Christina Drosou et al.   FOOD HYDROCOLLOIDS

Characterization and immunomodulatory activity of an exopolysaccharide produced by Lactobacillus plantarum JLK0142 isolated from fermented dairy tofu

(2018) Ji Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes

(2018) Sumudu N. Warnakulasuriya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Zeta Potential of Food Matrices

(2018) C. Cano-Sarmiento et al.   Food Engineering Reviews

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

(2018) Chanchan Sun et al.   Food & Function

Natural polysaccharides exhibit anti-tumor activity by targeting gut microbiota

(2018) Liqiao Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

(2018) Cuihong Yang et al.   FOOD CHEMISTRY

Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity

(2018) Yuge Niu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

(2017) Emmanuel Duhoranimana et al.   FOOD HYDROCOLLOIDS

Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins

(2017) Camila Santiago Saraiva et al.   FOOD RESEARCH INTERNATIONAL

Comparison Study on Polysaccharide Fractions from Laminaria japonica: Structural Characterization and Bile Acid Binding Capacity

(2017) Jie Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant status and gut microbiota change in an aging mouse model as influenced by exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibetan kefir

(2017) Jian Zhang et al.   JOURNAL OF DAIRY SCIENCE

Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties

(2017) Marian Mengíbar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Why do millets have slower starch and protein digestibility than other cereals?

(2017) George Amponsah Annor et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

(2016) Eliana da S. Gulão et al.   FOOD CHEMISTRY

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

(2016) Rikke P. Frydenberg et al.   FOOD CHEMISTRY

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

(2016) Mayra Díaz-Ramírez et al.   FOOD HYDROCOLLOIDS

Whey protein isolate-Persian gum interaction at neutral pH

(2016) Hoda Khalesi et al.   FOOD HYDROCOLLOIDS

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

(2015) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

(2015) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Characterization and bioactivities of an exopolysaccharide produced by Lactobacillus plantarum YW32

(2015) Ji Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea

(2015) Yeong Ji Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenolic extract from Rosa rugosa tea inhibits bacterial quorum sensing and biofilm formation

(2014) Juanmei Zhang et al.   FOOD CONTROL

Peptides with the Same Composition, Hydrophobicity, and Hydrophobic Moment Bind to Phospholipid Bilayers with Different Affinities

(2014) Melissa A. Cherry et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Understanding complex coacervation in serum albumin and pectin mixtures using a combination of the Boltzmann equation and Monte Carlo simulation

(2013) Yunqi Li et al.   CARBOHYDRATE POLYMERS

Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

(2013) M. Kasinos et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

(2013) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Characterization of a heteropolysaccharide isolated from diploid Gynostemma pentaphyllum Makino

(2012) Wei Yan et al.   CARBOHYDRATE POLYMERS

In vitro effects of a novel polysaccharide from the seeds of Plantago asiatica L. on intestinal function

(2012) Jie-Lun Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

(2012) Xiangyang Li et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres

(2010) Christian Zacherl et al.   FOOD CHEMISTRY

Released exopolysaccharide (r-EPS) produced from probiotic bacteria reduce biofilm formation of enterohemorrhagic Escherichia coli O157:H7

(2008) Younghoon Kim et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris

(2008) I. Ayala-Hernández et al.   FOOD HYDROCOLLOIDS

Modeling protein structures in feed and seed tissues using novel synchrotron-based analytical technique

(2007) Peiqiang Yu   ANIMAL FEED SCIENCE AND TECHNOLOGY