Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods

Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

(2022) Xianyan Liao et al.   FOOD RESEARCH INTERNATIONAL

Research developments in the applications of microwave energy in fish processing: A review

(2022) Pankyamma Viji et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

(2022) Hao Li et al.   Foods

Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS

(2022) Haritha Duppeti et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

(2022) Jingrong Ma et al.   FOOD CHEMISTRY

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

(2022) Qiuyue Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate

(2022) Hong Wang et al.   FOOD HYDROCOLLOIDS

Physicochemical, functional and structural properties of the major protein fractions extracted from Cordyceps militaris fruit body

(2021) Xiao-Ying Yu et al.   FOOD RESEARCH INTERNATIONAL

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

(2021) Chao Xue et al.   FOOD CHEMISTRY

Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products

(2021) Yuqin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

(2021) Liuyi Chang et al.   FOOD HYDROCOLLOIDS

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

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

Extraction concentration of NaCl on structural, physicochemical and functional properties of Moringa oleifera seeds protein

(2021) Qiu-Han Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Qiuyue Ding et al.   ULTRASONICS SONOCHEMISTRY

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds

(2020) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

(2020) Zhong Han et al.   FOOD CHEMISTRY

Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

(2020) Xin Dong et al.   FOOD CHEMISTRY

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

Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating

(2020) Yangling Wan et al.   FOOD HYDROCOLLOIDS

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

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of extrusion on physicochemical properties, functional properties and antioxidant activities of shrimp shell wastes protein

(2019) Guoqi Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

(2019) Ya-Ru Wang et al.   FOOD CHEMISTRY

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

(2019) Wuchao Ma et al.   FOOD CHEMISTRY

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

(2018) Mehdi Abdollahi et al.   Food and Bioprocess Technology

Effects of succinylation on the structure and thermal aggregation of soy protein isolate

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method

(2018) Pattraporn Sukkhown et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound

(2018) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review

(2018) Zhong Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interaction between calcium and casein hydrolysates: stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes

(2018) Ricardo Troncoso Recio et al.   INTERNATIONAL DAIRY JOURNAL

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

(2018) Qixing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate

(2017) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid ( Dosidicus gigas ) mantle proteins

(2017) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effects of buffer additives and thermal processing methods on the solubility of shrimp ( Penaeus monodon ) proteins and the immunoreactivity of its major allergen

(2016) Adeseye O. Lasekan et al.   FOOD CHEMISTRY

Polypeptide composition and functional properties of African yam bean seed ( Sphenostylis stenocarpa ) albumin, globulin and protein concentrate

(2016) Comfort F. Ajibola et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution

(2016) Cuixia Sun et al.   FOOD HYDROCOLLOIDS

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation

(2016) Ruichang Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.

(2015) Lina Yu et al.   FOOD CHEMISTRY

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

(2015) Like Mao et al.   FOOD HYDROCOLLOIDS

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

(2015) Lu-kai Ma et al.   JOURNAL OF FOOD SCIENCE

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

(2014) Xing Chen et al.   FOOD HYDROCOLLOIDS

Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus)

(2011) Kanokwan Matmaroh et al.   FOOD CHEMISTRY

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

(2011) Fei Ma et al.   Innovative Food Science & Emerging Technologies

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Surface hydrophobicity and functional properties of myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging machine or trawling

(2007) Lorena A. Mignino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY