Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion

(2020) Zongshuai Zhu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

(2020) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

FTIR analysis of β-lactoglobulin at the oil/water-interface

(2019) Helena Schestkowa et al.   FOOD CHEMISTRY

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces

(2018) Helena Schestkowa et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition1

(2017) Tong Xing et al.   POULTRY SCIENCE

Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

(2016) Andrew J. Gravelle et al.   FOOD HYDROCOLLOIDS

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

(2016) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

(2016) Zhili Wan et al.   LANGMUIR

Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

(2016) Zhili Wan et al.   LANGMUIR

Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility

(2015) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

(2015) Jiayi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

(2014) Y. Serfert et al.   JOURNAL OF FOOD ENGINEERING

Protein adsorption and interfacial rheology interfering in dilatational experiment

(2013) P.A. Rühs et al.   European Physical Journal-Special Topics

Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion

(2012) Supaluk Sorapukdee et al.   FOOD CHEMISTRY

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

(2011) Mangang Wu et al.   MEAT SCIENCE

Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

(2010) M.K. Youssef et al.   JOURNAL OF FOOD SCIENCE

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE