Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins

Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates

(2021) Dipak Das et al.   FOOD CHEMISTRY

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles

(2021) Chuan-He Tang   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

(2021) Qiang Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties

(2021) Nisar A. Mir et al.   Food Structure-Netherlands

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

(2021) Maryam Nikbakht Nasrabadi et al.   FOOD HYDROCOLLOIDS

The population threshold for soy as an allergenic food – Why did the Reference Dose decrease in VITAL 3.0?

(2021) Steve L. Taylor et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

(2021) Hui Wen Lee et al.   FOOD CHEMISTRY

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

(2021) Mengna Tan et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical characterization of protein stabilized oil-in-water emulsions

(2020) Veljko S Krstonošić et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates

(2020) Yongli Jiang et al.   FOOD HYDROCOLLOIDS

Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions

(2020) Wuchao Ma et al.   FOOD HYDROCOLLOIDS

The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

(2020) Outi Nivala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from Album (Chenopodium album) seed

(2019) Nisar A. Mir et al.   FOOD HYDROCOLLOIDS

Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentration

(2019) Wuchao Ma et al.   FOOD CHEMISTRY

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

(2019) Taiwo A. Aderinola et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of protein concentrate from by-product of coconut processing

(2018) Pattrathip Rodsamran et al.   FOOD CHEMISTRY

Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

(2018) Supichcha Kunarayakul et al.   FOOD HYDROCOLLOIDS

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide

(2017) Minghui Guo et al.   FOOD CHEMISTRY

Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis

(2017) Umesh Patil et al.   FOOD HYDROCOLLOIDS

Physicochemical and emulsion properties of edible protein concentrate from coconut ( Cocos nucifera L.) processing by-products and the influence of heat treatment

(2016) Somruedee Thaiphanit et al.   FOOD HYDROCOLLOIDS

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analysis Using Fluorescence Labeling and Mass Spectrometry of Disulfide-Mediated Interactions of Soy Protein When Heated

(2015) Qijun Ruan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars

(2015) Idrees Ahmed Wani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Calcium-induced disaggregation of wheat germ globulin under acid and heat conditions

(2014) FengRu Liu et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effect of pH and Ionic Strength on the Physicochemical Properties of Coconut Milk Emulsions

(2008) N. Tangsuphoom et al.   JOURNAL OF FOOD SCIENCE