Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels

Chicken egg white mediated synthesis of platinum nanoclusters for the selective detection of carbidopa

(2020) Shraddha Borse et al.   OPTICAL MATERIALS

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

(2019) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

(2018) Tao Huang et al.   FOOD CHEMISTRY

Effects of selected phosphate salts on gelling properties and water state of whole egg gel

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

(2018) Peishan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Porphyrin-based imine gels for enhanced visible-light photocatalytic hydrogen production

(2018) Peisen Liao et al.   Journal of Materials Chemistry A

The Proof Is in the Pidan: Generalizing Proteins as Patchy Particles

(2018) Jing Cai et al.   ACS Central Science

Chicken egg white and L-cysteine as cooperative ligands for effective encapsulation of Zn-doped silver nanoclusters for sensing and imaging applications

(2018) Mittal L. Desai et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effects of protein phosphorylation on color stability of ground meat

(2017) Meng Li et al.   FOOD CHEMISTRY

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels

(2017) Zhouyi Xiong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhanced Swelling and Responsive Properties of Pineapple Peel Carboxymethyl Cellulose-g-poly(acrylic acid-co-acrylamide) Superabsorbent Hydrogel by the Introduction of Carclazyte

(2017) Hongjie Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

(2017) Tao Huang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

(2017) Li Cheng Sow et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

(2017) Kaiqiang Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of sugars on the gelation kinetics and texture of duck feet gelatin

(2016) Yau-Hoong Kuan et al.   FOOD HYDROCOLLOIDS

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

(2015) Richardos Nikolaos Salek et al.   INTERNATIONAL DAIRY JOURNAL

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels

(2015) Murekatete Nicole et al.   JOURNAL OF TEXTURE STUDIES

Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate

(2014) Chunyan Yin et al.   FOOD RESEARCH INTERNATIONAL

Enabling egg white protein fractionation processes by pre-treatment with high-pressure homogenization

(2014) Janina Brand et al.   JOURNAL OF FOOD ENGINEERING

Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket

(2013) Phanngam Kaewruang et al.   FOOD HYDROCOLLOIDS

Swelling behaviors of superabsorbent chitin/carboxymethylcellulose hydrogels

(2013) Hu Tang et al.   JOURNAL OF MATERIALS SCIENCE

Swelling Behaviors of pH- and Salt-Responsive Cellulose-Based Hydrogels

(2011) Chunyu Chang et al.   MACROMOLECULES

Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate

(2010) Can-Peng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

(2008) Y. Hayashi et al.   JOURNAL OF FOOD SCIENCE