Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

Cited by (418)

Items 201–300 of 418

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3. Effect of urea on heat-induced gelation of bovine serum albumin (BSA) studied by rheology and small angle neutron scattering (SANS)
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4. Binding of safranal to whey proteins in aqueous solution: Combination of headspace solid-phase microextraction/gas chromatography with multi spectroscopic techniques and docking studies
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5. Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan
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6. EFFECTS OF ACETYLATION ON PHYSICOCHEMICAL PROPERTIES OF J1S SOY PROTEIN
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7. Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion
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8. Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates
   Guowan Su, Xin Zhi Zheng, Jin Zou, Geoffrey I. N. Waterhouse, Dongxiao Sun‐Waterhouse · 2020 · Food Chemistry
9. Application Potential of Food Protein Modification
   Harmen H. J. de Jongh, Kerensa Broerse · 2012 · InTech eBooks
10. Emulsions
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11. Development of a New Method for Determining Beer Foam and Haze Proteins by Using the Immunochemical Method ELISA
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12. Foaming and emulsifying properties of glycosylated beta-lactoglobulin
    Ralph D. Waniska, John Kinsella · 1988 · Food Hydrocolloids
13. Connaissances nouvelles sur les propriétés fonctionnelles des protéines du lait et des dérivés
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14. Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
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15. Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure
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16. Lupin seed proteins
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17. Composite blends from heat-denatured and undenatured whey protein: Emulsifying properties
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18. Using electric field to modify wet gluten as meat analogue material: A comparative study between pulsed and direct current electric fields
    Lunan Guo, Xin-Mei Nie, Ya-Hui Yang, Yiping Ren, Xiangli Ding, Jian-Ya Qian · 2023 · Innovative Food Science & Emerging Technologies
19. Cross‐Sectional Staining and Surface Properties of DDGS Particles and Their Influence on Flowability
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20. Ultraviolet Absorption and Fluorescence Properties of Whey-Potato and Whey-Pea Protein Composites
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21. Solubilization Properties of α-Lactalbumin and β-Lactoglobulin in AOT−Isooctane Reversed Micelles
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22. Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment
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23. Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement
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24. Lipid Oxidation in Algae Oil-in-Water Emulsions Stabilized by Bovine and Caprine Caseins
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25. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening
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27. High Power Ultrasound Processing in Milk and Dairy Products
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29. Effect of chemical phosphorylation on solubility of buffalo milk proteins
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30. Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting
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31. Carbohydrate Moieties Contribute Significantly to the Physicochemical Properties of French Bean 7S Globulin Phaseolin
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32. Modification of Food Proteins by Enzymatic Methods
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35. Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese
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36. Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic
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37. Testing protein functionality
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38. Physicochemical Properties of Native and Recombinant Mungbean (Vigna radiata L. Wilczek) 8S Globulins and the Effects of the N-Linked Glycans
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39. Conformational Changes and Some Functional Characteristics of Gelatin Esterified with Fatty Acid
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40. SECONDARY STRUCTURE OF SOME ASPARTYL PROTEINASES
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41. Surfactants
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42. Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein
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43. Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
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44. Emulsifying Properties of Proteins Isolated from Various Rice Cultivars
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45. Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates
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46. Foaming properties of soybean protein‐based plywood adhesives
    Mila P. Hojilla‐Evangelista, Larson B. Dunn · 2001 · Journal of the American Oil Chemists Society
47. Behavior of Model Proteins, Pretreated in Urea and/or Dithiothreitol, at Air/Solution Interfaces
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48. THE ROLE OF DIGLYCERIDES, MONOGLYCERIDES, AND FREE FATTY ACIDS IN OLIVE OIL MINOR SURFACE-ACTIVE LIPID INTERACTION WITH PROTEINS AT OIL-WATER INTERFACES
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49. The rheology of tomato seed protein isolate films at the corn oil-water interface
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50. Characterization of the foaming properties of lysozymes and α-lactalbumins: a structural evaluation
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51. Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products
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52. Proteins in Our Diet: Challenges in Feeding the Global Population
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53. Genetic modification of food proteins
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54. A comprehensive research on Lactone Sophorolipid (LSL) and Soy Protein Isolate (SPI) interacting mixture
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55. Functional properties of acetylated and succinylated cowpea protein concentrate and effect of enzymatic hydrolysis on solubility
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56. Biophysical evaluation of milk-clotting enzymes processed by high pressure
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62. Wheat streak mosaic virus P1 Binds to dsRNAs without Size and Sequence Specificity and a GW Motif Is Crucial for Suppression of RNA Silencing
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63. Modified atmosphere packaging of eggs: Effects on the functional properties of albumen
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64. Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins
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65. Effects of medium and chemical modification on thermal characteristics of Β-lactoglobulin
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66. Review of analytical methods for measurement of oat proteins: The need for standardized methods
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67. Changes in soybean trypsin inhibitor by varying pressure and temperature of processing: A molecular modeling study
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68. MINOR SURFACE-ACTIVE LIPIDS OF OLIVE OIL AND VISCOELASTICITY OF PROTEIN FILMS AT THE OLIVE OIL-WATER INTERFACE
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69. Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration
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74. Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates
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81. Effect of ice storage on the functional properties of pink perch and oil sardine meat
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82. Preparation and structural characterization of allicin and whey protein isolate conjugates
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84. Construction of biocompatible regenerated cellulose/SPI composite beads using high-voltage electrostatic technique
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87. Studies on the Effect of Ethanol on Thermal Denaturation of Soybean Globulins by Differential Scanning Microcalorimetry
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90. Biochemical Analysis of Protein Compositions among Pea (Pisum sativum) Cultivars Grown in the Northwest USA
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91. A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity
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92. Functional properties of okra protein products containing different levels of mucilage
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93. Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH
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94. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process
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95. Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein
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96. Protein-Protein Interactions in Food
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99. Phosphorus-31 Nuclear Magnetic Resonance Study on Adsorption Behavior of Caseinate in Triacylglycerol-in-Water Emulsions
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100. Relation of dynamic changes in interfacial tension to protein destabilization upon emulsification
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