Physicochemical properties of a ginkgo seed protein-pectin composite gel

Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation

(2021) Linran Wang et al.   JOURNAL OF DAIRY SCIENCE

Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs

(2021) Zhendong He et al.   FOOD HYDROCOLLOIDS

Hormesis and Ginkgo biloba (GB): Numerous biological effects of GB are mediated via hormesis

(2020) Edward J. Calabrese et al.   AGEING RESEARCH REVIEWS

Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process

(2020) Li Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological and microstructural properties of Bambara groundnut protein gels

(2020) Faith Matiza Ruzengwe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour

(2020) Fedor V. Vityazev et al.   CARBOHYDRATE POLYMERS

Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate

(2020) Fang-Fang Zhou et al.   FOOD HYDROCOLLOIDS

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

(2020) Sucheta Khubber et al.   FOOD HYDROCOLLOIDS

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

(2020) Yungang Cao et al.   FOOD HYDROCOLLOIDS

Gelation of cowpea proteins induced by high hydrostatic pressure

(2020) Felicitas Peyrano et al.   FOOD HYDROCOLLOIDS

Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel particles preparation

(2020) Yufei Yang et al.   INDUSTRIAL CROPS AND PRODUCTS

Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers

(2020) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Antifungal whey protein films activated with low quantities of water soluble chitosan

(2020) Noelia L. Vanden Braber et al.   FOOD HYDROCOLLOIDS

How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties?

(2020) Livia A. Santiago et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions

(2020) Claudine F. Diedericks et al.   FOOD RESEARCH INTERNATIONAL

Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum

(2020) Yang Ni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulation of an antimicrobial superabsorbent powder that gels in situ to produce reactive oxygen

(2020) Thomas J. Hall et al.   Materials Science & Engineering C-Materials for Biological Applications

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

(2020) Chao Mao et al.   Foods

Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market

(2020) Masoumeh Moslemi   CARBOHYDRATE POLYMERS

Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention

(2020) Sarah Caballero et al.   FOOD CHEMISTRY

Optimization of infrared-drying parameters for Ginkgo biloba L. seed and evaluation of product quality and bioactivity

(2020) Isaac Duah Boateng et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

(2020) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions

(2019) Haiyan Wang et al.   CARBOHYDRATE POLYMERS

Gelation of food protein-protein mixtures

(2019) Taco Nicolai   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution

(2019) Yang Lan et al.   FOOD CHEMISTRY

Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels

(2019) Yaosong Wang et al.   FOOD HYDROCOLLOIDS

Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

(2019) M. Shafiur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

(2019) Qingling Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

(2019) Xinbo Zhuang et al.   CARBOHYDRATE POLYMERS

Modification of heat-induced whey protein gels by basic amino acids

(2019) Yaosong Wang et al.   FOOD HYDROCOLLOIDS

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

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

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Pectin-water interactions in foods – From powder to gel

(2018) Ulrike Einhorn-Stoll   FOOD HYDROCOLLOIDS

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

(2018) Juliana V.C. Silva et al.   FOOD RESEARCH INTERNATIONAL

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

(2017) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems

(2017) Arash Abaee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds

(2016) Hao Zhou et al.   Food and Bioprocess Technology

Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

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

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

(2015) T. Pintado et al.   FOOD CHEMISTRY

Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo (Ginkgo biloba) starch

(2015) Yi Zheng et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin

(2014) Sha Zhang et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

(2013) Sha Zhang et al.   FOOD HYDROCOLLOIDS

Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation

(2010) Ricardo N. Pereira et al.   BIOMACROMOLECULES

Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

(2008) Ladislava van den Berg et al.   FOOD HYDROCOLLOIDS