137 related articles for article (PubMed ID: 37777001)
1. Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound.
Zhao R; Fu W; Li D; Dong C; Bao Z; Wang C
J Dairy Sci; 2024 Feb; 107(2):726-741. PubMed ID: 37777001
[TBL] [Abstract][Full Text] [Related]
2. Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties.
Ding S; Ye X; Qu L; Mu J; Huang L; Dai C
Int J Biol Macromol; 2023 Dec; 252():126479. PubMed ID: 37625757
[TBL] [Abstract][Full Text] [Related]
3. Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization.
Zhang X; Zhang T; Li S; Zhao R; Li S; Wang C
Int J Biol Macromol; 2023 Dec; 253(Pt 2):126641. PubMed ID: 37657583
[TBL] [Abstract][Full Text] [Related]
4. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
Zhang J; Liu Q; Chen Q; Sun F; Liu H; Kong B
Ultrason Sonochem; 2022 Aug; 88():106099. PubMed ID: 35907333
[TBL] [Abstract][Full Text] [Related]
5. Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.
Li T; Wang C; Li T; Ma L; Sun D; Hou J; Jiang Z
Molecules; 2018 Sep; 23(9):. PubMed ID: 30231489
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability.
Zhi Z; Yan L; Li H; Dewettinck K; Van der Meeren P; Liu R; Van Bockstaele F
Food Chem; 2022 Jun; 380():131832. PubMed ID: 35144133
[TBL] [Abstract][Full Text] [Related]
8. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
[TBL] [Abstract][Full Text] [Related]
9. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.
Jiang Z; Yao K; Yuan X; Mu Z; Gao Z; Hou J; Jiang L
J Sci Food Agric; 2018 Mar; 98(4):1522-1529. PubMed ID: 28802019
[TBL] [Abstract][Full Text] [Related]
10. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties.
Jiang W; Wang Y; Ma C; Julian McClements D; Liu F; Liu X
Food Chem; 2022 Aug; 384():132511. PubMed ID: 35247772
[TBL] [Abstract][Full Text] [Related]
11. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate.
Guo X; Guo X; Meng H; Chen X; Zeng Q; Yu S
Int J Biol Macromol; 2019 Feb; 123():246-254. PubMed ID: 30419329
[TBL] [Abstract][Full Text] [Related]
12. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate.
Chen W; Wang W; Ma X; Lv R; Balaso Watharkar R; Ding T; Ye X; Liu D
Food Chem; 2019 Feb; 274():234-241. PubMed ID: 30372932
[TBL] [Abstract][Full Text] [Related]
13. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
Onsaard E; Vittayanont M; Srigam S; McClements DJ
J Agric Food Chem; 2005 Jul; 53(14):5747-53. PubMed ID: 15998143
[TBL] [Abstract][Full Text] [Related]
14. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Rojas-López M; Amador-Espejo GG
Ultrason Sonochem; 2021 Jan; 70():105340. PubMed ID: 32942167
[TBL] [Abstract][Full Text] [Related]
15. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
Smith TJ; Foegeding EA; Drake M
J Food Sci; 2015 Oct; 80(10):C2153-60. PubMed ID: 26317318
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions-Effect of pH and protein concentration.
Buggy AK; McManus JJ; Brodkorb A; Hogan SA; Fenelon MA
J Dairy Sci; 2018 Dec; 101(12):10819-10830. PubMed ID: 30243639
[TBL] [Abstract][Full Text] [Related]
18. Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate.
Han X; Liang Z; Tian S; Liu L; Wang S
Food Res Int; 2022 Aug; 158():111534. PubMed ID: 35840230
[TBL] [Abstract][Full Text] [Related]
19. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
Li Z; Cao Y; Wang Y; Li Y; Liu Z; Zhu Z; Zhang H; Huang J; Xiong YL
Food Chem; 2024 Jun; 444():138541. PubMed ID: 38330601
[TBL] [Abstract][Full Text] [Related]
20. Interfacial and emulsifying properties of lentil protein isolate.
Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
