The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

(2019) Qingquan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi)

(2019) Le-Chang Sun et al.   FOOD HYDROCOLLOIDS

Effect of l -histidine on the heat-induced aggregation of bighead carp ( Aristichthys nobilis ) myosin in low/high ionic strength solution

(2018) Ruichang Gao et al.   FOOD HYDROCOLLOIDS

Effects of different NaCl concentrations on self-assembly of silver carp myosin

(2018) Guan Wang et al.   Food Bioscience

Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

(2018) Lingyun Li et al.   CyTA-Journal of Food

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water

(2018) Xiaoxu Zhu et al.   FOOD HYDROCOLLOIDS

Solubilisation of myosin in a solution of low ionic strength l -histidine: Significance of the imidazole ring

(2016) Xing Chen et al.   FOOD CHEMISTRY

DLS and zeta potential – What they are and what they are not?

(2016) Sourav Bhattacharjee   JOURNAL OF CONTROLLED RELEASE

The activities of amyloids from a structural perspective

(2016) Roland Riek et al.   NATURE

The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

(2015) X.Y. Guo et al.   FOOD CHEMISTRY

Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect

(2015) Ana I. Bourbon et al.   FOOD HYDROCOLLOIDS

A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces

(2015) Jun-Hua Shao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances in self-assembled chitosan nanomaterials for drug delivery

(2014) Yu Yang et al.   BIOTECHNOLOGY ADVANCES

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

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone

(2012) Yanshun Xu et al.   FOOD CHEMISTRY

Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

(2012) Nuria Calero et al.   FOOD HYDROCOLLOIDS

Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

(2012) D. Álvarez et al.   MEAT SCIENCE

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

(2011) S.M. Loveday et al.   FOOD HYDROCOLLOIDS

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type

(2011) Mangang Wu et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of NaCl on thermal aggregation of egg white proteins from duck egg

(2010) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

(2010) S.M. Loveday et al.   INTERNATIONAL DAIRY JOURNAL

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

(2009) Ye-Hui Zhang et al.   FOOD HYDROCOLLOIDS

Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate

(2008) Jin-Mi Jung et al.   BIOMACROMOLECULES

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

(2007) John S. Mounsey et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

(2007) Siriporn Riebroy et al.   FOOD HYDROCOLLOIDS