200 related articles for article (PubMed ID: 32534158)
1. Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates.
Feng H; Jin H; Gao Y; Yan S; Zhang Y; Zhao Q; Xu J
Food Chem; 2020 Nov; 330():127215. PubMed ID: 32534158
[TBL] [Abstract][Full Text] [Related]
2. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate.
Sun X; Zhang W; Zhang L; Tian S; Chen F
J Sci Food Agric; 2021 Feb; 101(3):1150-1160. PubMed ID: 32789860
[TBL] [Abstract][Full Text] [Related]
3. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.
Chen L; Chen J; Wu K; Yu L
J Agric Food Chem; 2016 Jul; 64(27):5531-8. PubMed ID: 27329355
[TBL] [Abstract][Full Text] [Related]
4. Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration.
Chen L; Zhang SB
Food Chem; 2023 Jul; 413():135626. PubMed ID: 36745945
[TBL] [Abstract][Full Text] [Related]
5. The Molecular Properties of Peanut Protein: Impact of Temperature, Relative Humidity and Vacuum Packaging during Storage.
Sun X; Jin H; Li Y; Feng H; Liu C; Xu J
Molecules; 2018 Oct; 23(10):. PubMed ID: 30322048
[TBL] [Abstract][Full Text] [Related]
6. Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate.
Hu X; Zhao M; Sun W; Zhao G; Ren J
J Agric Food Chem; 2011 Aug; 59(16):8886-94. PubMed ID: 21744872
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment.
Li C; Huang X; Peng Q; Shan Y; Xue F
Ultrason Sonochem; 2014 Sep; 21(5):1722-7. PubMed ID: 24703823
[TBL] [Abstract][Full Text] [Related]
8. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
[TBL] [Abstract][Full Text] [Related]
9. Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.
Sun H; Fan J; Sun H; Jiang G; Meng Y; Zeng X; Yang Z; Nan X; Kang L; Liu X
Foods; 2022 Oct; 11(21):. PubMed ID: 36359956
[TBL] [Abstract][Full Text] [Related]
10. Effects of Freeze-Thaw Cycles on the Structures and Functional Properties of
Xu L; Wang X; Xu Y; Meng J; Feng C; Geng X; Cheng Y; Chang M
Foods; 2023 Aug; 12(15):. PubMed ID: 37569217
[TBL] [Abstract][Full Text] [Related]
11. Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles.
Pan N; Wan W; Du X; Kong B; Liu Q; Lv H; Xia X; Li F
Foods; 2021 Dec; 11(1):. PubMed ID: 35010168
[TBL] [Abstract][Full Text] [Related]
12. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin.
Tang S; Yu J; Lu L; Fu X; Cai Z
Int J Biol Macromol; 2019 Jun; 131():293-300. PubMed ID: 30876897
[TBL] [Abstract][Full Text] [Related]
13. Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates.
Hu X; Ren J; Zhao M; Cui C; He P
J Sci Food Agric; 2011 Feb; 91(3):578-85. PubMed ID: 21218495
[TBL] [Abstract][Full Text] [Related]
14. Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction.
Ye J; Hua X; Zhang W; Zhao W; Yang R
Carbohydr Polym; 2021 Dec; 273():118614. PubMed ID: 34561012
[TBL] [Abstract][Full Text] [Related]
15. Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study.
Xia B; Liu Y; Dong C; Shen Y; Wang C
Food Res Int; 2024 Jul; 188():114477. PubMed ID: 38823839
[TBL] [Abstract][Full Text] [Related]
16. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates.
Li R; Wang X; Liu J; Cui Q; Wang X; Chen S; Jiang L
J Agric Food Chem; 2019 Apr; 67(14):4089-4097. PubMed ID: 30883123
[TBL] [Abstract][Full Text] [Related]
17. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate.
Yang J; Duan Y; Geng F; Cheng C; Wang L; Ye J; Zhang H; Peng D; Deng Q
Ultrason Sonochem; 2022 Sep; 89():106108. PubMed ID: 35933969
[TBL] [Abstract][Full Text] [Related]
18. Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds ( Cuminum cyminum).
Chen J; Mu T; Zhang M; Goffin D
Food Sci Technol Int; 2018 Dec; 24(8):673-687. PubMed ID: 30033759
[TBL] [Abstract][Full Text] [Related]
19. Effect of Ultrasonic Treatment on Freeze-thaw Stability of Soy Protein Isolate Gel.
Zhou G; Liu J; Wang G; Wang L; Zhang A; Wang Y; Wang X
J Oleo Sci; 2019 Nov; 68(11):1113-1123. PubMed ID: 31611517
[TBL] [Abstract][Full Text] [Related]
20. Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications.
Sánchez-Reséndiz A; Rodríguez-Barrientos S; Rodríguez-Rodríguez J; Barba-Dávila B; Serna-Saldívar SO; Chuck-Hernández C
Food Chem; 2018 Sep; 260():299-305. PubMed ID: 29699673
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
