Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin

(2021) Simon Duthen et al.   FOOD HYDROCOLLOIDS

Optimization of chemical and enzymatic hydrolysis for production chicken blood protein hydrolysate rich in of ACE inhibitory and antioxidant activity

(2021) R. Nikhith et al.   POULTRY SCIENCE

Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage

(2021) Yige Zhou et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

(2021) Chao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

(2021) F.C. Godoi et al.   FOOD HYDROCOLLOIDS

Novel GLP-1/anti-apolipoprotein B bifunctional fusion protein alleviates diabetes and diabetic complications in combination with low-intensity ultrasound

(2021) Xing Li et al.   LIFE SCIENCES

Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

(2021) Tiehua Zhang et al.   ULTRASONICS SONOCHEMISTRY

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

(2021) Xin Du et al.   FOOD CHEMISTRY

Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

(2021) Cikun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment

(2020) Xuejing Fan et al.   FOOD HYDROCOLLOIDS

Production and characterization of chicken blood hydrolysate with antihypertensive properties

(2020) W. Wongngam et al.   POULTRY SCIENCE

Hypoglycemic effects and mechanism of different molecular weights of konjac glucomannans in type 2 diabetic rats

(2020) Jie Deng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Blood meal drives de novo lipogenesis in the fat body of Rhodnius prolixus

(2020) Felipe B. Saraiva et al.   INSECT BIOCHEMISTRY AND MOLECULAR BIOLOGY

Improving konjac glucomannan-based aerogels filtration properties by combining aerogel pieces in series with different pore size distributions

(2020) Kao Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted l-histidine treatment

(2020) Ye Zou et al.   ULTRASONICS SONOCHEMISTRY

Impact of ultrasonic treatment on rice starch and grain functional properties: A review

(2020) Aldrin P. Bonto et al.   ULTRASONICS SONOCHEMISTRY

Bubble dynamic evolution, material strengthening and chemical effect induced by laser cavitation peening

(2020) Jiayang Gu et al.   ULTRASONICS SONOCHEMISTRY

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature

(2019) Yun He et al.   FOOD HYDROCOLLOIDS

Characterization and antibacterial activity evaluation of curcumin loaded konjac glucomannan and zein nanofibril films

(2019) Lin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Estimating renal and hepatic clearance rates of organophosphate esters in humans: Impacts of intrinsic metabolism and binding affinity with plasma proteins

(2019) Xiaolei Wang et al.   ENVIRONMENT INTERNATIONAL

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

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

(2018) S. Hemdane et al.   FOOD CHEMISTRY

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system

(2018) Haili Niu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the water state and distribution of Chinese dried noodles during the drying process

(2018) Xiaolei Yu et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound on dynamics characteristic of the cavitation bubble in grinding fluids during honing process

(2018) Ce Guo et al.   ULTRASONICS

Effects of ultrasound-assisted α -amylase degradation treatment with multiple modes on the extraction of rice protein

(2018) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

One size fits all? Contract farming among broiler producers in China

(2018) Ze-ying HUANG et al.   Journal of Integrative Agriculture

Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration

(2018) María Gudjónsdóttir et al.   FOOD RESEARCH INTERNATIONAL

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

(2018) Y Zou et al.   POULTRY SCIENCE

Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis)

(2018) Jia-Nan Yan et al.   FOOD HYDROCOLLOIDS

Health-promoting effects of konjac glucomannan and its practical applications: A critical review

(2018) Ramya Devi Devaraj et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution

(2017) Shuxin Ye et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp

(2017) Ru Liu et al.   ULTRASONICS SONOCHEMISTRY

Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides

(2016) Talina Vanessa Nieto Nieto et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound assisted extraction modeling of fructans from agave ( Agave tequilana Weber var. Azul) at different temperatures and ultrasound powers

(2015) Martín Narváez-Flores et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

(2015) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

(2013) Clara S.F. Bah et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Releasing polysaccharide and protein from yeast cells by ultrasound: Selectivity and effects of processing parameters

(2013) Li Zhang et al.   ULTRASONICS SONOCHEMISTRY

Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

(2012) Carlos Álvarez et al.   FOOD HYDROCOLLOIDS

Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association

(2011) Jian Chen et al.   CARBOHYDRATE POLYMERS

Introduction of sulfhydryl groups and disulfide linkage to mungbean 8Sα globulin and effects on physicochemical and functional properties

(2011) Mary Ann O. Torio et al.   FOOD RESEARCH INTERNATIONAL