Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

(2021) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel

(2021) Jinqiu Wang et al.   FOOD CHEMISTRY

Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro

(2020) Peixiao Wei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization and film-forming mechanism of egg white/pullulan blend film

(2020) Ke Han et al.   FOOD CHEMISTRY

In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin

(2020) Vemana Gowd et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mechanism of the effect of 2, 2′-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin

(2020) Jing-jing Zhang et al.   FOOD CHEMISTRY

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

(2020) Xinyu Zhan et al.   FOOD HYDROCOLLOIDS

Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes

(2020) Zhucheng Yin et al.   FOOD CHEMISTRY

Eco-friendly porous carboxymethyl cellulose/dextran sulfate composite beads as reusable and efficient adsorbents of cationic dye methylene blue

(2019) Tayeb Benhalima et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling

(2019) Weibo Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of charge density of polysaccharide on self-assembly behaviors of ovalbumin and sodium alginate

(2019) Junzhu Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro digestion of polysaccharide including whey protein isolate hydrogels

(2019) Baris Ozel et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of hen egg proteins-soybean protein isolate composite gels

(2019) Mengqi Zhang et al.   FOOD HYDROCOLLOIDS

Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

(2018) Junhua Li et al.   FOOD CHEMISTRY

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

(2018) Juntong Wang et al.   FOOD CHEMISTRY

Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

(2018) Hakimeh Jannat Alipour et al.   FOOD HYDROCOLLOIDS

Effects of selected phosphate salts on gelling properties and water state of whole egg gel

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

Molecular structure of dextran sulphate sodium in aqueous environment

(2018) Miao Yu et al.   JOURNAL OF MOLECULAR STRUCTURE

Analysis of interaction between sulfated polysaccharides and HIV oligopeptides by surface plasmon resonance

(2018) Tungalag Battulga et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

(2018) Maissa Khemakhem et al.   FOOD HYDROCOLLOIDS

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

Specific effect of the linear charge density of the acid polysaccharide on thermal aggregation/disaggregation processes in complex carrageenan/lysozyme systems

(2017) Yurij A. Antonov et al.   FOOD HYDROCOLLOIDS

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

(2017) Clitor J.F. Souza et al.   FOOD HYDROCOLLOIDS

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

(2016) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

(2016) Ying Hu et al.   FOOD HYDROCOLLOIDS

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

(2016) Kéra Nyemb-Diop et al.   FOOD RESEARCH INTERNATIONAL

Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

(2015) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

(2015) Merel van den Berg et al.   FOOD HYDROCOLLOIDS

Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions

(2014) Sha Zhang et al.   Food & Function

Antioxidant activity in cooked and simulated digested eggs

(2014) M. K. Remanan et al.   Food & Function

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Influence of konjac glucomannan on gelling properties and water state in egg white protein gel

(2013) Jinjin Liu et al.   FOOD RESEARCH INTERNATIONAL

Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

(2013) Talina Vanessa Nieto-Nieto et al.   FOOD RESEARCH INTERNATIONAL

Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles

(2012) Tatyana David-Birman et al.   FOOD HYDROCOLLOIDS

A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel

(2011) Jian Guo et al.   FOOD HYDROCOLLOIDS