Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism

Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels

(2020) Lian Jiang et al.   CARBOHYDRATE POLYMERS

Enhancing tilapia fish myosin solubility using proline in low ionic strength solution

(2020) Yige Zhou et al.   FOOD CHEMISTRY

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

(2020) Kun Yang et al.   FOOD CHEMISTRY

Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

(2020) Lunan Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

(2020) Le Xu et al.   ULTRASONICS SONOCHEMISTRY

Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism

(2019) Xiaowei Zhang et al.   FOOD HYDROCOLLOIDS

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions

(2019) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures

(2019) Jochen Weiss et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel

(2019) Lulu Chu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

(2019) Yanming Ren et al.   FOOD HYDROCOLLOIDS

Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

(2019) Wenjie Wang et al.   FOOD CHEMISTRY

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

(2018) Junhua Li et al.   FOOD CHEMISTRY

Molecular interactions in composite wheat starch- Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

(2018) Anynda Yuris et al.   FOOD HYDROCOLLOIDS

An acidic heteropolysaccharide from Mesona chinensis : Rheological properties, gelling behavior and texture characteristics

(2018) Lihua Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

(2018) Qun Li et al.   FOOD HYDROCOLLOIDS

Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

(2018) Ines Kutzli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins

(2018) Minquan Xia et al.   FOOD RESEARCH INTERNATIONAL

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

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

(2017) Yuka Kobayashi et al.   FOOD CHEMISTRY

Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships

(2017) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Quercetagetin-Loaded Zein–Propylene Glycol Alginate Ternary Composite Particles Induced by Calcium Ions: Structure Characterization and Formation Mechanism

(2017) Cuixia Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

(2016) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

(2016) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture

(2012) Tao Feng et al.   CARBOHYDRATE POLYMERS

Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films

(2011) K. de la Caba et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum

(2007) Feng Tao et al.   CARBOHYDRATE POLYMERS