Modulating Molecular Interactions in Extruded Pea Protein Isolate

Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate

(2023) Belal J. Muhialdin et al.   FOOD HYDROCOLLOIDS

Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing

(2022) Anni Nisov et al.   FOOD RESEARCH INTERNATIONAL

Protein physical state in meat analogue processing

(2022) Job Ubbink et al.   Current Opinion in Food Science

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

(2022) Eva‐Maria Schmid et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Texturization of pea protein isolate by micro compounding

(2022) Christina F. Tingle et al.   FOOD RESEARCH INTERNATIONAL

Meat analogs: Protein restructuring during thermomechanical processing

(2021) Akashdeep Singh Beniwal et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues

(2021) Cuixia Sun et al.   Food Biophysics

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films

(2017) Markus Schmid et al.   Frontiers in Chemistry

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Cooking Literacy: Meringues as Culinary Scaffoldings

(2012) César Vega et al.   Food Biophysics

Techno-economic evaluation of an inclusion body solubilization and recombinant protein refolding process

(2011) Esteban J. Freydell et al.   BIOTECHNOLOGY PROGRESS

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Characterization of water state and distribution in textured soybean protein using DSC and NMR

(2010) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate

(2008) Jin-Mi Jung et al.   BIOMACROMOLECULES

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel method for dissolution and stabilization of non-mulberry silk gland protein fibroin using anionic surfactant sodium dodecyl sulfate

(2007) Biman B. Mandal et al.   BIOTECHNOLOGY AND BIOENGINEERING