How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking

(2021) Qian Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of polysaccharides on the functional properties of egg white protein: A review

(2021) Wen He et al.   JOURNAL OF FOOD SCIENCE

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

(2021) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

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

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

Carriers Based on Zein-Dextran Sulfate Sodium Binary Complex for the Sustained Delivery of Quercetin

(2020) Tian-xing Wang et al.   Frontiers in Chemistry

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

(2020) Haobo Jin et al.   FOOD HYDROCOLLOIDS

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

(2020) Yanqiu Ma et al.   FOOD HYDROCOLLOIDS

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

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

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

(2019) Jamal Babaei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Effect of charge density of polysaccharide on self-assembly behaviors of ovalbumin and sodium alginate

(2019) Junzhu Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

(2019) Xinbo Zhuang et al.   CARBOHYDRATE POLYMERS

Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

(2018) Cuihua Chang et al.   FOOD CHEMISTRY

Specific effect of the linear charge density of the acid polysaccharide on thermal aggregation/disaggregation processes in complex carrageenan/lysozyme systems

(2017) Yurij A. Antonov et al.   FOOD HYDROCOLLOIDS

Arginine prevents thermal aggregation of hen egg white proteins

(2017) Taehun Hong et al.   FOOD RESEARCH INTERNATIONAL

Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships

(2016) Dan Jia et al.   FOOD CHEMISTRY

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

Formation mechanism of ovalbumin gel induced by alkali

(2016) Yan Zhao et al.   FOOD HYDROCOLLOIDS

Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI–Dextran Conjugate and Chondroitin Sulfate

(2016) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels

(2015) Toktam Farjami et al.   FOOD HYDROCOLLOIDS

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

(2015) Merel van den Berg et al.   FOOD HYDROCOLLOIDS

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions

(2014) Sha Zhang et al.   Food & Function

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Quantification of a 3D structural evolution of food composites under large deformations using microrheology

(2007) Ladislava van den Berg et al.   FOOD HYDROCOLLOIDS