Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

(2021) Yi Sun et al.   FOOD CHEMISTRY

Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism

(2021) Lian Jiang et al.   FOOD CHEMISTRY

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin

(2021) Gan Hu et al.   FOOD CHEMISTRY

Formation of self-assembled polyelectrolyte complex hydrogel derived from salecan and chitosan for sustained release of Vitamin C

(2020) Xinyu Hu et al.   CARBOHYDRATE POLYMERS

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

(2020) Zhuzhu Liu et al.   FOOD HYDROCOLLOIDS

Nanoscopic Characterization of Stearic Acid Release from Bovine Serum Albumin Hydrogels

(2020) Niuosha Sanaeifar et al.   MACROMOLECULAR BIOSCIENCE

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

(2020) Xin Liu et al.   FOOD CHEMISTRY

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

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

Facile preparation of succinylated-zein-ZIF-8 hybrid for enhanced stability and pH-responsive drug delivery

(2020) Wei Zhu et al.   CHEMICAL ENGINEERING SCIENCE

Transparent high internal phase emulsion gels stabilized solely by proteins

(2020) Xu-Hui Chen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

(2020) Haobo Jin et al.   FOOD HYDROCOLLOIDS

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

(2020) Yanqiu Ma et al.   FOOD HYDROCOLLOIDS

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

(2020) Li Wan et al.   FOOD HYDROCOLLOIDS

Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery

(2019) Zhigao Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of nanosilica on inner structure and performance of chitosan based films

(2019) Yuanyuan Liu et al.   CARBOHYDRATE POLYMERS

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

(2019) Jamal Babaei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing

(2019) Zebin Guo et al.   FOOD HYDROCOLLOIDS

Microwave irradiation promotes aggregation behavior of myosin through conformation changes

(2019) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

(2019) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Formation and structural properties of acid-induced casein–agar double networks: Role of gelation sequence

(2018) Jian Sun et al.   FOOD HYDROCOLLOIDS

Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations

(2018) Meiqin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

(2017) Baris Ozel et al.   FOOD HYDROCOLLOIDS

Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels

(2017) Zhouyi Xiong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Preparation and Simple Analysis of a Clay Nanoparticle Composite Hydrogel

(2017) David S. Warren et al.   JOURNAL OF CHEMICAL EDUCATION

Advances in engineering hydrogels

(2017) Yu Shrike Zhang et al.   SCIENCE

Heat- and pH-induced BSA conformational changes, hydrogel formation and application as 3D cell scaffold

(2016) Giovanna Navarra et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Relating water holding of ovalbumin gels to aggregate structure

(2016) Maaike Nieuwland et al.   FOOD HYDROCOLLOIDS

Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI–Dextran Conjugate and Chondroitin Sulfate

(2016) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fibrous protein-based hydrogels for cell encapsulation

(2014) Raquel Silva et al.   BIOMATERIALS

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

(2012) Fenghui Zhang et al.   MEAT SCIENCE

Designing Cell-Compatible Hydrogels for Biomedical Applications

(2012) D. Seliktar   SCIENCE

Peptide- and Protein-Based Hydrogels

(2011) Anika M. Jonker et al.   CHEMISTRY OF MATERIALS