Rheological and physicochemical properties of heat-induced ovalbumin gels in presence of sodium carboxymethyl cellulose

The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

(2023) Mengyao Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel

(2023) Yue Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

(2022) Shubham Patole et al.   Food Biophysics

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

(2022) Cong Min et al.   FOOD HYDROCOLLOIDS

Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties

(2022) Jingbo Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying

(2022) Wei Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate

(2022) Qiaomei Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gel performance of surimi induced by various thermal technologies: A review

(2022) Zhiyu Xiong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2022) Ting Zhang et al.   FOOD HYDROCOLLOIDS

Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

(2022) Yuzhu Mao et al.   FOOD HYDROCOLLOIDS

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

(2022) Xiujie Zhao et al.   FOOD HYDROCOLLOIDS

Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels

(2022) Jun Yan et al.   FOOD HYDROCOLLOIDS

An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

(2021) Jingjing Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers

(2021) Zhong Zhang et al.   FOOD RESEARCH INTERNATIONAL

Preparation and characterization of konjac glucomannan and gum arabic composite gel

(2021) Zhenyu Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications

(2021) Gan Hu et al.   FOOD CHEMISTRY

Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin

(2021) Qi Zeng et al.   FOOD CHEMISTRY

Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties

(2021) Jinjing Sun et al.   FOOD HYDROCOLLOIDS

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

Properties, digestion and peptide release of heat-induced duck egg white

(2021) Kexin Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion

(2020) Fang Yang et al.   FOOD CHEMISTRY

The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

(2019) Saeed Mirarab Razi et al.   FOOD HYDROCOLLOIDS

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

(2019) Hui Zhang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

(2019) Chenying Wang et al.   FOOD HYDROCOLLOIDS

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

(2018) Saeed Mirarab Razi et al.   FOOD HYDROCOLLOIDS

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

(2018) Lili Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Preparation and Characterization of Nanoporous Sodium Carboxymethyl Cellulose Hydrogel Beads

(2018) Gulen Oytun Akalin et al.   Journal of Nanomaterials

Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties

(2017) M. Felix et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120 °C

(2017) Yinong Wei et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel

(2011) Wei-Wei Sun et al.   FOOD RESEARCH INTERNATIONAL