Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions

Seasonal changes of commercial traits, proximate and fatty acid compositions of the scallop Flexopecten glaber from the Mediterranean Sea (Southern Italy)

(2019) Ermelinda Prato et al.   PeerJ

Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion

(2019) Wuchao Ma et al.   FOOD RESEARCH INTERNATIONAL

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

Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization

(2019) Wuchao Ma et al.   FOOD HYDROCOLLOIDS

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

(2018) Xing Chen et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder 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

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

(2016) Pedro J. García-Moreno et al.   FOOD CHEMISTRY

Preparation, characterization and functional properties of flax seed protein isolate

(2016) Pratibha Kaushik et al.   FOOD CHEMISTRY

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

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

(2016) Anwesha Sarkar et al.   Soft Matter

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

(2015) Esra Çakır-Fuller   FOOD HYDROCOLLOIDS

Measuring zeta potential of protein nano-particles using electroacoustics

(2014) A.S. Dukhin et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

(2014) Zhumei Cui et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

(2014) Zhumei Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size

(2014) Qing Guo et al.   Soft Matter

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate

(2013) Rong He et al.   Food and Bioprocess Technology

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

(2013) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle Sizing and Zeta Potential of Silica Koestrosol (Basis for Certified Reference Material ERM-FD100 for Nanoparticles) by Acoustics and Electroacoustics

(2012) Andrei Dukhin et al.   PARTICLE & PARTICLE SYSTEMS CHARACTERIZATION

CHANGES IN PHYSIOCHEMICAL PROPERTIES OF MYOFIBRILLAR PROTEIN FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLLITRIX) DURING HEAT TREATMENT

(2011) JINFENG PAN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

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

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

(2009) Bo Wang et al.   JOURNAL OF FOOD ENGINEERING

The effect of temperature on the interfacial tension between crude oil and gemini surfactant solution

(2008) Zhongbin Ye et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Thermal unfolding and aggregation of actin

(2008) Dmitrii I. Levitsky et al.   FEBS Journal

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE