Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties

Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment

(2021) Weiwei Zhang et al.   FOOD CHEMISTRY

Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

(2021) Yali Yu et al.   FOOD HYDROCOLLOIDS

Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates

(2020) Ana Paula Hanke de Oliveira et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

(2020) Junguang Li et al.   FOOD CHEMISTRY

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

(2020) Yi Jiang et al.   FOOD CHEMISTRY

Activities and conformation changes of food enzymes induced by cold plasma: A review

(2019) Yongxu Han et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels

(2018) Thais C. Brito-Oliveira et al.   Food Biophysics

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

The Potential of Cold Plasma for Safe and Sustainable Food Production

(2018) Paula Bourke et al.   TRENDS IN BIOTECHNOLOGY

Heating-aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-linking, and Emulsifying Properties

(2018) Qingling Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen et al.   FOOD CHEMISTRY

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Behavior of Zein in Aqueous Ethanol under Atmospheric Pressure Cold Plasma Treatment

(2017) Shuang Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

(2017) Gulcin Yildiz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

(2015) Talina Vanessa Nieto-Nieto et al.   FOOD HYDROCOLLOIDS

Atmospheric pressure cold plasma (ACP) treatment of wheat flour

(2015) N.N. Misra et al.   FOOD HYDROCOLLOIDS

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

(2015) Qian Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

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

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge

(2013) S.K. Pankaj et al.   Innovative Food Science & Emerging Technologies

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Nano-encapsulations liberated from barley protein microparticles for oral delivery of bioactive compounds

(2011) Ruoxi Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

(2010) Xiang Dong Sun et al.   FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration

(2010) F. LEFÈVRE et al.   JOURNAL OF FOOD SCIENCE

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Role of Acidification for Antimicrobial Activity of Atmospheric Pressure Plasma in Liquids

(2010) K. Oehmigen et al.   Plasma Processes and Polymers

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY