Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: A study by experiment and molecular dynamics simulation

Molecular dynamics of the viral life cycle: progress and prospects

(2021) Peter Eugene Jones et al.   Current Opinion in Virology

The fine art of preparing membrane transport proteins for biomolecular simulations: concepts and practical considerations

(2020) Hana Shiref et al.   METHODS

Recovery of Yam Soluble Protein from Yam Starch Processing Wastewater

(2020) Heng-Yue Xue et al.   Scientific Reports

Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate

(2020) Abdul Aziz et al.   FOOD CHEMISTRY

Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

(2020) Xin Dong et al.   Innovative Food Science & Emerging Technologies

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

Effect of A22 on the Conformation of Bacterial Actin MreB

(2019) Elvis Awuni et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins

(2019) Yaosong Wang et al.   FOOD CHEMISTRY

Solubility and emulsifying activity of yam soluble protein

(2019) Man-Qiu Tang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

(2018) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

(2018) Samira Feyzi et al.   FOOD HYDROCOLLOIDS

Effect of ultra-high pressure on molecular structure and properties of bullfrog skin collagen

(2018) Jie Nan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The opposing effect of urea and high pressure on the conformation of the protein β -hairpin: A molecular dynamics simulation study

(2018) Gargi Borgohain et al.   JOURNAL OF MOLECULAR LIQUIDS

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

(2018) Qun Li et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

(2018) Shanshan Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

(2017) Maja Primozic et al.   FOOD CHEMISTRY

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein

(2017) Gui-Juan Hu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum ) protein isolate

(2017) Samira Feyzi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

(2016) Kui-Jie Gong et al.   JOURNAL OF FOOD ENGINEERING

Effect of pulsed electric field on structural properties of protein in solid state

(2016) Jian-Ya Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

(2015) Abir Mokni Ghribi et al.   JOURNAL OF FOOD ENGINEERING

Yam Tuber Storage Protein Reduces Plant Oxidants Using the Coupled Reactions as Carbonic Anhydrase and Dehydroascorbate Reductase

(2015) You-Lin Xue et al.   Molecular Plant

Structure of RecX protein complex with the presynaptic RecA filament: Molecular dynamics simulations and small angle neutron scattering

(2014) Alexey V. Shvetsov et al.   FEBS LETTERS

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein

(2012) Qiang Zhao et al.   Food and Bioprocess Technology

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

(2012) Lawrence A. Arogundade et al.   FOOD RESEARCH INTERNATIONAL

Cloning of genes and enzymatic characterizations of novel dioscorin isoforms from Dioscorea japonica

(2011) You-Lin Xue et al.   PLANT SCIENCE

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

(2010) Q. Guo et al.   FOOD HYDROCOLLOIDS