Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction

(2021) Wang Wen‐qiong et al.   JOURNAL OF FOOD SCIENCE

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

(2021) Mehri Karbasi et al.   Food Structure-Netherlands

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

(2021) Lian Jiang et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

(2021) Jie Yu et al.   FOOD HYDROCOLLOIDS

Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum

(2021) An-Qi Zhang et al.   FOOD HYDROCOLLOIDS

Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide

(2020) Hediyeh Zamani et al.   JOURNAL OF FOOD SCIENCE

Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions

(2020) Jinxin Yan et al.   FOOD HYDROCOLLOIDS

Rheological study of albumin and hyaluronan-albumin hydrogels: Effect of concentration, ionic strength, pH and molecular weight

(2020) Pavla Hájovská et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels

(2020) Yaqing Xiao et al.   FOOD HYDROCOLLOIDS

Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl 2 and high‐pressure processing

(2019) Yu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

(2019) Qing Guo et al.   FOOD HYDROCOLLOIDS

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

​Demulsification performance, behavior and mechanism of different demulsifiers on the light crude oil emulsions

(2018) Wanli Kang et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Chitosan-sodium alginate nanoparticle as a delivery system for ε-polylysine: Preparation, characterization and antimicrobial activity

(2018) Jianhua Liu et al.   FOOD CONTROL

Physicochemical properties and formation mechanism of electrostatic complexes based on ε -polylysine and whey protein: Experimental and molecular dynamics simulations study

(2018) Zhipeng Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

(2018) Xue-Jiao Xu et al.   JOURNAL OF FOOD SCIENCE

The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

(2018) Roghayeh Molayi et al.   Food Science & Nutrition

Development and evaluation of antibacterial electrospun pea protein isolate-polyvinyl alcohol nanocomposite mats incorporated with cinnamaldehyde

(2018) Neda Maftoonazad et al.   Materials Science & Engineering C-Materials for Biological Applications

Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes

(2018) Jing Hu et al.   FOOD HYDROCOLLOIDS

Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity

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

Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior

(2017) Maria Julia Spotti et al.   FOOD HYDROCOLLOIDS

Effect of the n -butyl acrylate/2-ethylhexyl acrylate weight ratio on the performances of waterborne core–shell PSAs

(2017) Sun Hee Park et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Near UV-Visible electronic absorption originating from charged amino acids in a monomeric protein

(2017) Saumya Prasad et al.   Chemical Science

Effects of ε-polylysine and Milk Serum Protein on the Attachment and Decontamination of Salmonella Enteritidis on Lettuce and Radish Sprouts

(2016) Md Tariqul Islam et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The Antimicrobial Mechanism of Action of Epsilon-Poly-l-Lysine

(2014) Morten Hyldgaard et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin

(2014) Yuhua Chang et al.   FOOD RESEARCH INTERNATIONAL

Optimizing delivery systems for cationic biopolymers: Competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin

(2013) Cynthia Lyliam Lopez-Pena et al.   FOOD CHEMISTRY

Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic

(2013) Yuhua Chang et al.   FOOD HYDROCOLLOIDS

Physicochemical Properties and Antimicrobial Efficacy of Electrostatic Complexes Based on Cationic ε-Polylysine and Anionic Pectin

(2011) Yuhua Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System

(2008) V.P. Gadang et al.   JOURNAL OF FOOD SCIENCE