Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Mechanism of heat-induced gelation for ovalbumin under acidic conditions and the effect of peptides

(2020) Takashi Hiroi et al.   POLYMER JOURNAL

Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality

(2020) Salvatore Costanzo et al.   MACROMOLECULES

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

Structure formation and rheological properties of pea protein-based gels

(2019) M. Klost et al.   FOOD HYDROCOLLOIDS

Small Angle X-Ray and Neutron Scattering in Food Colloids

(2019) Elliot Paul Gilbert   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Monitoring food structure during digestion using small-angle scattering and imaging techniques

(2019) Jade Pasquier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

(2019) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Comparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation

(2019) L. Le Priol et al.   FOOD HYDROCOLLOIDS

Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk

(2019) Yiran Wang et al.   FOOD HYDROCOLLOIDS

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

(2019) Yaqing Xiao et al.   CARBOHYDRATE POLYMERS

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

(2019) Maud Langton et al.   FOOD HYDROCOLLOIDS

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

(2018) Tamara Dapčević-Hadnađev et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of coagulated milks reconstituted in D 2 O: Comparison between rennet and a tamarillo enzyme (tamarillin)

(2018) Zhao Li et al.   FOOD HYDROCOLLOIDS

QUOKKA, the pinhole small-angle neutron scattering instrument at the OPAL Research Reactor, Australia: design, performance, operation and scientific highlights

(2018) Kathleen Wood et al.   JOURNAL OF APPLIED CRYSTALLOGRAPHY

Design and performance of the variable-wavelength Bonse–Hart ultra-small-angle neutron scattering diffractometer KOOKABURRA at ANSTO

(2018) Christine Rehm et al.   JOURNAL OF APPLIED CRYSTALLOGRAPHY

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

(2018) Juliana V.C. Silva et al.   FOOD RESEARCH INTERNATIONAL

Determination of heat-set gelation capacity of a quinoa protein isolate ( Chenopodium quinoa ) by dynamic oscillatory rheological analysis

(2017) Elaine Kaspchak et al.   FOOD CHEMISTRY

Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating

(2017) Bach T. Nguyen et al.   FOOD HYDROCOLLOIDS

The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate

(2017) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size

(2017) Chao Wu et al.   FOOD HYDROCOLLOIDS

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Heat-denaturation and aggregation of quinoa ( Chenopodium quinoa ) globulins as affected by the pH value

(2016) Outi E. Mäkinen et al.   FOOD CHEMISTRY

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   FOOD CHEMISTRY

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

(2016) Jissy Jose et al.   FOOD HYDROCOLLOIDS

Mechanism of heat-induced gelation for ovalbumin and its N-terminus cleaved form

(2016) Takashi Hiroi et al.   POLYMER

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels

(2016) A. Banc et al.   Soft Matter

Nonlinear Behavior of Gelatin Networks Reveals a Hierarchical Structure

(2015) Zhi Yang et al.   BIOMACROMOLECULES

Investigating linear and nonlinear viscoelastic behaviour and microstructures of gelatin-multiwalled carbon nanotube composites

(2015) Zhi Yang et al.   RSC Advances

Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

(2014) Chen Yang et al.   FOOD HYDROCOLLOIDS

Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins

(2014) Tanoj K. Singh et al.   Food & Function

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Fe+3 ion induced protein gelation: Small-angle neutron scattering study

(2013) Sarathi Kundu et al.   CHEMICAL PHYSICS LETTERS

Kookaburra: the ultra-small-angle neutron scattering instrument at OPAL

(2013) Christine Rehm et al.   JOURNAL OF APPLIED CRYSTALLOGRAPHY

Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength

(2012) Chong-hao Bi et al.   CARBOHYDRATE POLYMERS

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Irena: tool suite for modeling and analysis of small-angle scattering

(2009) Jan Ilavsky et al.   JOURNAL OF APPLIED CRYSTALLOGRAPHY

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

(2009) Komla Ako et al.   Soft Matter

Neutron scattering: a natural tool for food science and technology research

(2009) Amparo Lopez-Rubio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

(2008) Lilian E. Abugoch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural evolution during protein denaturation as induced by different methods

(2008) S. Chodankar et al.   PHYSICAL REVIEW E

The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels

(2008) Soraya Mehalebi et al.   Soft Matter

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS