Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review

(2022) Ke Wang et al.   MEAT SCIENCE

Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation

(2022) Yaping Liu et al.   FOOD HYDROCOLLOIDS

The impact of phosphates on the fibrous structure formation of textured wheat gluten

(2021) Jing Peng et al.   FOOD HYDROCOLLOIDS

Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel

(2021) Ya-Ru Wang et al.   JOURNAL OF CEREAL SCIENCE

Site-Specific Stabilization and Destabilization of α Helical Peptides upon Phosphorylation and O-GlcNAcylation

(2021) Lata Rani et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations

(2021) Milad Hadidi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The past and future of ovotransferrin: Physicochemical properties, assembly and applications

(2021) Xin Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein

(2021) Xiang Huang et al.   FOOD CHEMISTRY

Quantitative phosphoproteomic analysis of fertilized egg derived from Tibetan and lowland chickens

(2020) Yaping Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Emulsion, gelation, physicochemical properties and microstructure of phosphorylated and succinylated egg yolk

(2020) Liuyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Functional properties and structural characteristics of phosphorylated pea protein isolate

(2019) Yanhong Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phosphorylated Zein as Biodegradable and Aqueous Nanocarriers for Pesticides with Sustained-Release and anti-UV Properties

(2019) Li Hao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

(2019) Peishan Li et al.   POULTRY SCIENCE

Succinylation Improves the Thermal Stability of Egg White Proteins

(2019) Dabo He et al.   MOLECULES

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

(2019) Peishan Li et al.   FOOD HYDROCOLLOIDS

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

(2018) Juntong Wang et al.   FOOD CHEMISTRY

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

(2018) S. Ravindran et al.   FOOD HYDROCOLLOIDS

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

(2018) Peishan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Co-aggregation of ovotransferrin and lysozyme

(2018) Kazuki Iwashita et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

(2017) Cuihua Chang et al.   FOOD HYDROCOLLOIDS

Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy

(2017) Fang Geng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

(2016) Zhouyi Xiong et al.   FOOD HYDROCOLLOIDS

pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties

(2016) Nicoleta Stănciuc et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Probing the conformational changes of ovalbumin after glycation using HDX-MS

(2015) Xiaoqin Huang et al.   FOOD CHEMISTRY

Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket

(2013) Phanngam Kaewruang et al.   FOOD CHEMISTRY

The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion

(2013) Nasir Mehmood Khan et al.   FOOD HYDROCOLLOIDS

Effect of pH on phosphorylation of potato protein isolate

(2012) J. Miedzianka et al.   FOOD CHEMISTRY

Structural dynamics of muscle protein phosphorylation

(2012) Brett A. Colson et al.   JOURNAL OF MUSCLE RESEARCH AND CELL MOTILITY

Development of chitosan–tripolyphosphate fibers through pH dependent ionotropic gelation

(2011) Falguni Pati et al.   CARBOHYDRATE RESEARCH

Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

(2011) Ping Tong et al.   FOOD CHEMISTRY

Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability

(2010) Hirofumi Enomoto et al.   FOOD CHEMISTRY

Phosphorylation of proteins by dry-heating in the presence of pyrophosphate and some characteristics of introduced phosphate groups

(2008) Can-Peng Li et al.   FOOD CHEMISTRY

Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

(2008) Y. Hayashi et al.   JOURNAL OF FOOD SCIENCE

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE