Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

(2020) Xing Fu et al.   FOOD HYDROCOLLOIDS

High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl

(2020) Junhua Li et al.   FOOD RESEARCH INTERNATIONAL

Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk

(2020) Liuyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

(2019) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs

(2019) Yuan Yang et al.   FOOD CHEMISTRY

Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction

(2018) Meram Chalamaiah et al.   FOOD CHEMISTRY

Characterization of high density lipoprotein from egg yolk and its ability to form nanocomplexes with chitosan as natural delivery vehicles

(2018) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

(2018) M. Klost et al.   FOOD HYDROCOLLOIDS

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

(2018) Min-Min Ai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

(2018) Lilan Xu et al.   FOOD CHEMISTRY

Effect of high hydrostatic pressure on the enzymatic hydrolysis of bovine serum albumin

(2017) Serena De Maria et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   FOOD HYDROCOLLOIDS

Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

(2015) Shao Bing Zhang et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

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

Destabilization of Egg Yolk Emulsion After IgY Removal Through Enzymatic Treatments

(2014) Sahar Navidghasemizad et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

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

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

(2013) Hanna Salminen et al.   FOOD HYDROCOLLOIDS

Enzymatic modification of milk protein concentrate and characterization of resulting functional properties

(2013) J.C. Banach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

(2012) Jin-Bo Zhang et al.   FOOD HYDROCOLLOIDS

The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

(2012) Nor Afizah Mustapha 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

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities

(2009) Guang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY