Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties

Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry

(2021) Mohammad Alrosan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models

(2021) Fangsi Li et al.   Food Biophysics

Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

(2020) Chao Wu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Facile and Efficient Construction of Water‐Soluble Biomaterials with Tunable Mesoscopic Structures Using All‐Natural Edible Proteins

(2019) Tao Wang et al.   ADVANCED FUNCTIONAL MATERIALS

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

(2019) Yiping Cao et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays

(2019) Yuan Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Co-folding of hydrophobic rice proteins and shellac in hydrophilic binary microstructures for cellular uptake of apigenin

(2019) Tao Wang et al.   FOOD CHEMISTRY

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

(2019) Jian He et al.   FOOD HYDROCOLLOIDS

Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

(2019) Alane Cangani Alves et al.   FOOD HYDROCOLLOIDS

An adaptive supramolecular hydrogel comprising self-sorting double nanofibre networks

(2018) Hajime Shigemitsu et al.   Nature Nanotechnology

Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites

(2018) Tao Wang et al.   Food & Function

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Inhibition of aggregation of physically modified rice proteins by isoconcentration of l-Arg and l-Glu

(2018) Wei Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

(2018) Koen J.A. Jansens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

(2017) Chao Wu et al.   FOOD HYDROCOLLOIDS

The composition, extraction, functionality and applications of rice proteins: A review

(2017) Luca Amagliani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Purification and biochemical characterization of 11S globulin from chan (Hyptis suaveolens L. Poit) seeds

(2016) Esaú Bojórquez-Velázquez et al.   FOOD CHEMISTRY

Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

(2016) Yichao Liang et al.   FOOD HYDROCOLLOIDS

Structure-Based Design of Inhibitors of Protein-Protein Interactions: Mimicking Peptide Binding Epitopes

(2015) Marta Pelay-Gimeno et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

An overview of global rice production, supply, trade, and consumption

(2014) Sumithra Muthayya et al.   Annals of the New York Academy of Sciences

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

(2012) J.L. Ventureira et al.   FOOD HYDROCOLLOIDS

Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

(2011) Jiang Jiang et al.   FOOD CHEMISTRY

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Food Security: The Challenge of Feeding 9 Billion People

(2010) H. C. J. Godfray et al.   SCIENCE

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS