Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

(2020) Xin Liu et al.   FOOD CHEMISTRY

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

(2020) Xin Liu et al.   FOOD HYDROCOLLOIDS

Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development

(2020) Jinqiu Wang et al.   FOOD CHEMISTRY

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

(2019) Shitao Tang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Pomegranate Juice on Characteristics and Oxidative Stability of Microencapsulated Pomegranate Seed Oil Using Spray Drying

(2019) Nazanin Yekdane et al.   Food and Bioprocess Technology

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin

(2019) Di Wu et al.   FOOD CHEMISTRY

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

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

(2019) Bing Hu et al.   FOOD HYDROCOLLOIDS

Formulation and characterization of novel nanostructured lipid carriers made from beeswax, propolis wax and pomegranate seed oil

(2018) Yasamin Soleimanian et al.   FOOD CHEMISTRY

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices

(2018) Verena Wiedenmann et al.   FOOD HYDROCOLLOIDS

Enzymatic gelation to prepare chitosan gels: Study of gelation kinetics and identification of limiting parameters for controlled gel morphology

(2018) D. Wlodarczyk et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of inulin on rheological properties of soft and strong wheat dough

(2018) Denglin Luo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin

(2018) Fang Geng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

(2018) Newsha Nourbehesht et al.   ULTRASONICS SONOCHEMISTRY

Effect of sodium alginate on the stability of natural soybean oil body emulsions

(2018) Chunxia Su et al.   RSC Advances

Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation

(2018) Fang Geng et al.   POULTRY SCIENCE

Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

(2018) Shugang Li et al.   POULTRY SCIENCE

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

(2018) Jianhua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of pomegranate (Punica granatum L.) seed and oils

(2017) Fahad Al Juhaimi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

(2017) Lei Ji et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

(2017) Cuihua Chang et al.   FOOD HYDROCOLLOIDS

Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy

(2017) Fang Geng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid preparation of expanded graphite by microwave irradiation for the extraction of triazine herbicides in milk samples

(2016) Fengshuang Zhang et al.   FOOD CHEMISTRY

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

(2016) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Characterization of silver carp ( Hypophthalmichthys molitrix ) myosin protein glycated with konjac oligo-glucomannan

(2016) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Microstructure and rheology of globular protein gels in the presence of gelatin

(2016) Carsten Ersch et al.   FOOD HYDROCOLLOIDS

Formation mechanism of ovalbumin gel induced by alkali

(2016) Yan Zhao et al.   FOOD HYDROCOLLOIDS

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

(2016) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

A High Solid Content Bioadhesive Derived from Soybean Meal and Egg White: Preparation and Properties

(2016) Jianlin Luo et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

(2015) Tao Zhang et al.   FOOD HYDROCOLLOIDS

Significance of Inulin Fructans in the Human Diet

(2014) Gertjan Schaafsma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

(2014) Yujie Su et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method

(2014) Qingling Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

(2013) Asli Can Karaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combined effect of glycation and sodium carbonate-bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin

(2013) Xiao-juan Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of confinement on phase separation kinetics and final morphology of whey protein isolate–gellan gum mixtures

(2013) Sophia Wassén et al.   Soft Matter

Thermostability analyses of glucomannan gels. Concentration influence

(2012) Beatriz Herranz et al.   FOOD HYDROCOLLOIDS

Comparative study of hypocholesterolemic and hypolipidemic effects of conjugated linolenic acid isomers against induced biochemical perturbations and aberration in erythrocyte membrane fluidity

(2011) Siddhartha S. Saha et al.   EUROPEAN JOURNAL OF NUTRITION

Oxidative Degradation Behavior of Fatty Acid Methyl Ester in Fish Oil Biodiesel and Improvement of Oxidation Stability by Partial Hydrogenation

(2010) Yohko Abe et al.   JOURNAL OF THE JAPAN PETROLEUM INSTITUTE

Analysis of pomegranate seed oil for the presence of jacaric acid

(2009) Gary Sassano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE