The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

(2021) Qiwei Du et al.   FOOD HYDROCOLLOIDS

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

Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

(2020) Majid Nooshkam et al.   INTERNATIONAL DAIRY JOURNAL

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

(2020) Yue Ding et al.   FOOD HYDROCOLLOIDS

Effects of Enzymatic Hydrolysis of Faba Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

(2019) Chang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction

(2019) Weijun Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

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

(2019) Yang Lan et al.   FOOD CHEMISTRY

The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates

(2019) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity

(2019) Xiuxiu Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability

(2018) Fabienne Weigel et al.   FOOD CHEMISTRY

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

(2018) Jiang Jiang et al.   FOOD HYDROCOLLOIDS

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

(2018) Clodagh M. Kelleher et al.   INTERNATIONAL DAIRY JOURNAL

Glycation of whey proteins: Technological and nutritional implications

(2018) Mohamed H. Abd El-Salam et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion

(2018) Shima Momen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

(2017) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Whey protein–pectin soluble complexes for beverage applications

(2017) Ty B. Wagoner et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Controlled glycation of milk proteins and peptides: Functional properties

(2017) James A. O'Mahony et al.   INTERNATIONAL DAIRY JOURNAL

Application of whey protein-pectin nano-complex carriers for loading of lactoferrin

(2017) Masoomeh Raei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

(2016) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

(2016) Somruedee Thaiphanit et al.   FOOD HYDROCOLLOIDS

Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability

(2015) Christiane Maier et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Whey protein mucoadhesive properties for oral drug delivery: Mucin–whey protein interaction and mucoadhesive bond strength

(2015) Hassana Hsein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions

(2015) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Influence of lecithin on the processing stability of model whey protein hydrolysate-based infant formula emulsions

(2015) Kamil P Drapala et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of sulphydryl reagents on the heat stability of whey protein isolate

(2014) Heni B. Wijayanti et al.   FOOD CHEMISTRY

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin

(2013) Osvaldo E. Sponton et al.   FOOD CHEMISTRY

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Raman Spectroscopic Characterization of Structural Changes in Heated Whey Protein Isolate upon Soluble Complex Formation with Pectin at Near Neutral pH

(2012) Sha Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

(2012) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

(2010) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

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

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY