Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms

(2020) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

(2020) Evelyn Dachmann et al.   FOOD HYDROCOLLOIDS

Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH

(2019) Kang Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen et al.   FOOD CHEMISTRY

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Structural and Functional Characterization of Laccase-induced β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugates

(2019) Di Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Experimental and theoretical study of the fluorescence emission of ferulic acid: Possible insights into the fluorescence properties of humic substances

(2019) Giovanni Ghigo et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Interaction between soyasaponin and soy β-conglycinin or glycinin: Air-water interfacial behavior and foaming property of their mixtures

(2019) Lijie Zhu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

(2019) Na Jia et al.   FOOD CHEMISTRY

Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces

(2019) Manuel Felix et al.   FOOD HYDROCOLLOIDS

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Yield improvement of the Italian fresh Giuncata cheese by laccase–induced protein crosslink

(2019) Martina Loi et al.   INTERNATIONAL DAIRY JOURNAL

Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties

(2018) Yan Liu et al.   CARBOHYDRATE POLYMERS

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Foam and emulsion properties of potato protein isolate and purified fractions

(2018) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis)

(2018) Abakoura Barka et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Optimization of encapsulation of a microbial laccase enzymatic extract using selected matrices

(2018) Jagpreet Gill et al.   PROCESS BIOCHEMISTRY

Foaming characteristics of oat protein and modification by partial hydrolysis

(2018) Monika Brückner-Gühmann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of treatment-induced modification of egg white proteins on foaming properties

(2018) Negar Gharbi et al.   FOOD HYDROCOLLOIDS

Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin

(2017) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities

(2017) Rizwan Elahi et al.   MOLECULES

Recent approaches in physical modification of protein functionality

(2016) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale

(2016) Aryama Mokoonlall et al.   FOOD HYDROCOLLOIDS

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

(2016) Arno G.B. Wouters et al.   FOOD HYDROCOLLOIDS

Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step

(2016) Aryama Mokoonlall et al.   Innovative Food Science & Emerging Technologies

Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp

(2016) Amanda Waglay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Adsorption of oat proteins to air–water interface in relation to their colloidal state

(2015) Dilek Ercili-Cura et al.   FOOD HYDROCOLLOIDS

Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

(2015) Fatemeh Azarikia et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators

(2015) Marlene Struch et al.   INTERNATIONAL DAIRY JOURNAL

Production and characterisation of potato patatin–galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients

(2014) Sooyoun Seo et al.   FOOD CHEMISTRY

Fabrication of whey protein–pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets

(2014) Behzad Gazme et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin conformation and mixed sugar beet pectin gel matrix is changed by laccase

(2013) Jiyoung Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

(2012) Chunqiang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)

(2012) Jan Bárta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Laccase-catalysed protein–flavonoid conjugates for flax fibre modification

(2011) Suyeon Kim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Properties of acetylated potato protein preparations

(2011) J. Miedzianka et al.   FOOD CHEMISTRY

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints

(2011) Dilek Ercili-Cura et al.   FOOD HYDROCOLLOIDS

Milk whey proteins and xanthan gum interactions in solution and at the air–water interface: A rheokinetic study

(2010) Adrián A. Perez et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

(2010) Andrés Colombo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative modification of soy protein by peroxyl radicals

(2009) Wei Wu et al.   FOOD CHEMISTRY

Functional properties of milk proteins as affected by enzymatic oligomerisation

(2009) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels

(2009) D. Ercili Cura et al.   INTERNATIONAL DAIRY JOURNAL

Formation of Protein−Oligosaccharide Conjugates by Laccase and Tyrosinase

(2008) Emilia Selinheimo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications

(2008) Charlotte L. Steffensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties

(2007) Beate Hiller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY