Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

(2021) Shizhang Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

(2021) Farhad Alavi et al.   FOOD CHEMISTRY

Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

(2021) Signe H. Nissen et al.   FOOD HYDROCOLLOIDS

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review

(2021) Zhen Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enzymatic modifications of gluten protein: Oxidative enzymes

(2021) Kiana Pourmohammadi et al.   FOOD CHEMISTRY

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

(2021) Samaneh Pezeshk et al.   FOOD HYDROCOLLOIDS

Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

(2021) Yali Yu et al.   FOOD HYDROCOLLOIDS

Biophysical characterization of full‐length oleosin in dodecylphosphocholine micelles

(2021) Jeffrey A. Julien et al.   PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS

Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder

(2020) F. Gallotti et al.   FOOD HYDROCOLLOIDS

Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries

(2020) Shivali Banerjee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

(2020) Angelika Miriam Gabler et al.   Biomolecules

Proteomic modelling of gluten digestion from a physiologically relevant food system: A focus on the digestion of immunogenic peptides from wheat implicated in celiac disease

(2020) Olivia Ogilvie et al.   FOOD CHEMISTRY

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

How to impact gluten protein network formation during wheat flour dough making

(2019) Nand Ooms et al.   Current Opinion in Food Science

Rheological behaviors of Pickering emulsions stabilized by TEMPO-oxidized bacterial cellulose

(2019) Yuanyuan Jia et al.   CARBOHYDRATE POLYMERS

Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content

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

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

(2019) Rassoul Mozafarpour et al.   FOOD HYDROCOLLOIDS

Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

(2019) Qinjun Zhang et al.   FOOD HYDROCOLLOIDS

Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins

(2019) Yu Tang et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions

(2019) Sara Hedayati et al.   FOOD HYDROCOLLOIDS

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

(2018) Audrey L. Girard et al.   FOOD CHEMISTRY

Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids

(2018) Tao Wang et al.   FOOD HYDROCOLLOIDS

Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

(2018) Wei Lu et al.   FOOD HYDROCOLLOIDS

Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

(2018) Xichuan Zhai et al.   FOOD RESEARCH INTERNATIONAL

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

(2018) Qun Li et al.   FOOD HYDROCOLLOIDS

Oil-in-water Pickering emulsions from three plant-derived regenerated celluloses

(2018) Xiang Li et al.   CARBOHYDRATE POLYMERS

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

(2017) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

(2017) Yongquan Wang et al.   FOOD HYDROCOLLOIDS

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

(2017) Sophie Bromilow et al.   Journal of Proteomics

On the coupling between the dynamics of protein and water

(2017) Yulian Gavrilov et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

(2016) S. M. Zhu et al.   Food and Bioprocess Technology

Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity

(2016) Toheder Rahaman et al.   FOOD CHEMISTRY

Assessment of measurement characteristics for rehydration of milk protein based powders

(2016) Junfu Ji et al.   FOOD HYDROCOLLOIDS

Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions

(2016) Xuewen Ni et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of native aggregation state of soluble wheat gluten on deamidation behavior in a carboxylic acid/heat water solution

(2016) Lan Liao et al.   JOURNAL OF CEREAL SCIENCE

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

(2016) Lingli Deng et al.   PLoS One

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

Backbone Hydration Determines the Folding Signature of Amino Acid Residues

(2015) Olivier Bignucolo et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

(2014) Pei Wang et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis

(2010) Hai-Hua Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Universal sample preparation method for proteome analysis

(2009) Jacek R Wiśniewski et al.   NATURE METHODS

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

(2007) Kingsley K. Agyare et al.   FOOD HYDROCOLLOIDS