Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking

(2020) Xiaoxue Lu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of protein aggregation on rheological properties of pea protein gels

(2020) M. Klost et al.   FOOD HYDROCOLLOIDS

Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures

(2020) Wu Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

(2020) Arima Diah Setiowati et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

(2020) Fang Fang et al.   FOOD HYDROCOLLOIDS

Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin

(2020) Tao Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

(2020) Ranran Chang et al.   FOOD HYDROCOLLOIDS

The effects of basil seed gum on the physicochemical and structural properties of arachin gel

(2020) Qin Yang et al.   FOOD HYDROCOLLOIDS

Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate

(2020) Maria Quevedo et al.   JOURNAL OF FOOD ENGINEERING

Influence of Maillard Reaction Extent on Acid Induced Gels of Whey Proteins and Dextrans

(2019) Maria Julia Spotti et al.   FOOD HYDROCOLLOIDS

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

(2019) Xiaowei Zhang 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

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

(2019) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions

(2019) Wenjie Wang et al.   FOOD HYDROCOLLOIDS

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

(2019) Yaosong Wang et al.   FOOD HYDROCOLLOIDS

Effect of pH on emulsification performance of a new functional protein from jackfruit seeds

(2019) Yanjun Zhang et al.   FOOD HYDROCOLLOIDS

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

(2019) Fataneh Behrouzain et al.   CARBOHYDRATE POLYMERS

Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels

(2019) Yuehuan Xiao et al.   FOOD HYDROCOLLOIDS

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

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

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

(2018) Yang Zhu et al.   FOOD HYDROCOLLOIDS

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

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

Rheological studies on nanocrystalline cellulose/alginate suspensions

(2018) Eronildo Alves Pinto et al.   JOURNAL OF MOLECULAR LIQUIDS

Mixed gels from whey protein isolate and cellulose microfibrils

(2018) Jinfeng Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterizations and hepatoprotective effect of polysaccharides from Mesona blumes against tetrachloride-induced acute liver injury in mice

(2018) Wenjie Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

(2018) Maissa Khemakhem et al.   FOOD HYDROCOLLOIDS

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

(2017) Cansu Ekin Gumus et al.   Food Biophysics

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

(2017) Hang Wang et al.   FOOD CHEMISTRY

Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating

(2017) Bach T. Nguyen et al.   FOOD HYDROCOLLOIDS

Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

(2017) Haili Niu et al.   FOOD HYDROCOLLOIDS

Polysaccharide from Mesona chinensis : Extraction optimization, physicochemical characterizations and antioxidant activities

(2017) Lihua Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of LBG on the gel properties of acid-induced SPI gels

(2017) Chong-hao Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional colloids from proteins and polysaccharides for food applications

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

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Sesame protein based edible films: Development and characterization

(2016) Loveleen Sharma et al.   FOOD HYDROCOLLOIDS

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

(2016) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves

(2016) Qi-Xin Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum

(2015) Birsen Bulut-Solak et al.   INTERNATIONAL DAIRY JOURNAL

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

(2014) Na Ni et al.   PROCESS BIOCHEMISTRY

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

Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

(2012) Baoru Yin et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

(2012) Jiang Jiang et al.   MEAT SCIENCE

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films

(2010) Yanfeng Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties of extruded dispersions of flaxseed-maize blend

(2010) Min Wu et al.   JOURNAL OF FOOD ENGINEERING

A simple route to synthesize ZnFe2O4hollow spheres and their magnetorheological characteristics

(2009) Wanquan Jiang et al.   Smart Materials and Structures

Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum

(2007) Feng Tao et al.   CARBOHYDRATE POLYMERS