Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment

Cinnamaldehyde exerts prophylactic and therapeutic effects against Vibrio anguillarum infection in Yesso scallop (Patinopecten yessoensis) by its direct antimicrobial activity and positive effect on the innate immunity

(2021) Zhongguo Shan et al.   AQUACULTURE

Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

(2021) Yun Bai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

(2021) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)

(2021) Qiuyue Ding et al.   ULTRASONICS SONOCHEMISTRY

High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

(2020) Henan Zou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein

(2020) Tinglu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates

(2020) Jian Jin et al.   ULTRASONICS SONOCHEMISTRY

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

(2020) Yihe Li et al.   ULTRASONICS SONOCHEMISTRY

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

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

(2019) Rosiane Costa BONFIM et al.   Food Science and Technology

Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex

(2019) Pravin Vasant Gadkari et al.   Colloid and Interface Science Communications

Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

(2019) Di Wu et al.   FOOD HYDROCOLLOIDS

Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage

(2019) Yinxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle

(2019) Yamira Cepero-Betancourt et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)

(2018) Di Wu et al.   FOOD HYDROCOLLOIDS

Effects of pretreatments on the structure and functional properties of okara protein

(2018) Xia Tao et al.   FOOD HYDROCOLLOIDS

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

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

(2017) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates

(2017) Lee Cadesky et al.   JOURNAL OF DAIRY SCIENCE

Effect of high pressure on fish meat quality – A review

(2017) Fabiano Alves de Oliveira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Ultra high pressure homogenization effect on the proteins in soy flour

(2016) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

(2015) Chung-Yi Wang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

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

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

(2013) Nina Skall Nielsen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

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

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

Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location

(2012) Claire C. Berton-Carabin et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

(2012) Sergio I. Martínez-Monteagudo et al.   Innovative Food Science & Emerging Technologies

Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation

(2011) Claire Berton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

(2010) Wei Yan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

(2010) M.C. Puppo et al.   FOOD HYDROCOLLOIDS

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

(2008) Sang-Ho Lee et al.   FOOD CHEMISTRY