Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties

Protein Nanofibrils and Their Hydrogel Formation with Metal Ions

(2021) Xinchen Ye et al.   ACS Nano

Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow

(2021) Qian Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid

(2021) Xiaoyu Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure

(2021) Junhua Li et al.   FOOD CHEMISTRY

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

(2021) Zahra Batool et al.   Food Bioscience

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

(2020) Bo Chen et al.   FOOD CHEMISTRY

Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

(2020) Farhad Alavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels

(2020) Wenfei Xiong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg

(2020) Long Sheng et al.   FOOD CHEMISTRY

Formation mechanism of low-density lipoprotein gel induced by NaCl

(2019) Lilan Xu et al.   POULTRY SCIENCE

Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel

(2019) Lulu Chu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

(2019) Yujuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

(2018) Junhua Li et al.   FOOD CHEMISTRY

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

(2018) Quanyang Li et al.   FOOD CHEMISTRY

Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

(2018) Osvaldo E. Sponton 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

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

(2018) Zhong-Kai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

(2017) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effects of copper ions on the characteristics of egg white gel induced by strong alkali

(2017) Yaoyao Shao et al.   POULTRY SCIENCE

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

(2015) Ziye Zhang et al.   CyTA-Journal of Food

Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

(2011) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

DNA condensation in bacteria: Interplay between macromolecular crowding and nucleoid proteins

(2010) Renko de Vries   BIOCHIMIE

Effect of the sugar and polyol additives on the aggregation kinetics of BSA in the presence of N-cetyl-N,N,N-trimethyl ammonium bromide

(2010) Anurag Sharma et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Enhancement of beta-sheet assembly by cooperative hydrogen bonds potential

(2009) Ami Levy-Moonshine et al.   BIOINFORMATICS

Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations

(2009) Palanivel Ganasen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY