Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration

Novel Soy β-Conglycinin Nanoparticles by Ethanol-assisted Disassembly and Reassembly: Outstanding Nanocarriers for Hydrophobic Nutraceuticals

(2019) Ling-Ling Liu et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

(2019) Hao Gao et al.   PROCESS BIOCHEMISTRY

Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

(2019) Ali Sedaghat Doost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Foaming properties of heat-aggregated microparticles from whey proteins

(2019) L. Grossmann et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation

(2019) Li-Ping Peng et al.   FOOD HYDROCOLLOIDS

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

On the reversibility of ethanol-induced whey protein denaturation

(2018) Athanasios Nikolaidis et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities

(2018) Qiongying Wu et al.   PROCESS BIOCHEMISTRY

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

(2018) Mehdi Mohammadian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid

(2018) Yichun Chen et al.   PROCESS BIOCHEMISTRY

Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra

(2017) Athanasios Nikolaidis et al.   FOOD CHEMISTRY

Influence of pulsed light treatment on the aggregation of whey protein isolate

(2017) Md Abu Bakar Siddique et al.   FOOD RESEARCH INTERNATIONAL

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

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

Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water

(2016) Marlies A. Lambrecht et al.   FOOD HYDROCOLLOIDS

Ethanol-induced whey protein gels as carriers for lutein droplets

(2016) Suzan Uzun et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

(2016) Moxi Zhou et al.   Innovative Food Science & Emerging Technologies

Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles

(2015) Yingzhou Ni et al.   INTERNATIONAL DAIRY JOURNAL

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

(2015) Qian Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

(2014) Annalisa Segat et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

(2014) M. Nor Afizah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

(2013) Daniela Oboroceanu et al.   JOURNAL OF FOOD ENGINEERING

Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate

(2013) Jing-Jiao Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trifluoroethanol-induced conformational change of tetrameric and monomeric soybean agglutinin: Role of structural organization and implication for protein folding and stability

(2012) Anisur R. Molla et al.   BIOCHIMIE

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Structural Rearrangement of Ethanol-Denatured Soy Proteins by High Hydrostatic Pressure Treatment

(2011) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties

(2010) Andrea Moro et al.   FOOD HYDROCOLLOIDS

Raman spectroscopic study of deamidated food proteins

(2008) Hing-Wan Wong et al.   FOOD CHEMISTRY