Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na2SO3: Formation, cross-link behavior and emulsifying properties

Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

(2020) Bin Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

(2019) Qinjun Zhang et al.   FOOD HYDROCOLLOIDS

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

(2019) Chunyan Wang et al.   FOOD CHEMISTRY

Effects of multiple freeze-thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides

(2018) Mei Li et al.   Food & Function

Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt

(2018) Gengjun Chen et al.   FOOD CHEMISTRY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream

(2018) Wenmeng He et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions

(2017) Yuan Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

(2017) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions

(2016) Chaoying Qiu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa

(2016) Miao Fu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

(2016) Alessandro Pugliese et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Dissociation and reduction of covalent β-lactoglobulin–quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

(2015) Sisse Jongberg et al.   ANALYTICAL BIOCHEMISTRY

Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review

(2015) Ana Luisa Camolezi Gaspar et al.   FOOD CHEMISTRY

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

(2015) Chanchan Sun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

(2014) Haiying Chen et al.   FOOD HYDROCOLLOIDS

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

(2010) Lan Liao et al.   FOOD CHEMISTRY