Modulation of the bitterness of pea and potato proteins by a complex coacervation method

Growth phenomena in biopolymer complexes composed of heated WPI and pectin

(2018) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A fusion protein consisting of the exopeptidases PepN and PepX—production, characterization, and application

(2016) Timo Stressler et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

(2016) Kun Liu et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

(2016) Yakoub Ladjal Ettoumi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

(2015) Yakoub Ladjal-Ettoumi et al.   Food Biophysics

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

(2014) John N. Coupland et al.   PHARMACEUTICAL RESEARCH

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

(2013) Hanna Salminen et al.   Food Biophysics

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Environmental response of pectin-stabilized whey protein aggregates

(2013) Alina Krzeminski et al.   FOOD HYDROCOLLOIDS

Theoretical and practical considerations in electrostatic depositioning of charged polymers

(2013) Benjamin Zeeb et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

(2012) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates

(2011) Alberto Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic−Non-ionic Mixed Micelles and Anionic Polysaccharides

(2011) D. Asker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes

(2009) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

Masking Bitter Taste by Molecules

(2008) Jakob P. Ley   Chemosensory Perception

The amino acid composition, solubility and emulsifying properties of sweet potato protein

(2008) Tai-Hua Mu et al.   FOOD CHEMISTRY