The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Different treatment methods induce modification of egg white proteins (EWPs) in different
ways, which can affect foaming properties. Recent findings on the effects of various …

The effects of high pressure (HP) treatment (100–500 MPa) on conformation and gelation
properties of myofibrillar protein (MP) were investigated. As pressure increased (0.1–500 …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying,
and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and …

Egg white proteins (EWPs) are important components of many food products. To obtain
optimal functionality, EWP aggregation needs to be controlled. Different treatments can lead …

High hydrostatic pressure (HHP), used alone or with other processes, is an emerging
technology increasingly used in the food industry to improve microbial safety, and the …

The gelation of isolated cowpea protein induced by high hydrostatic pressure (HHP, 400 or
600 MPa) was studied in terms of rheological behavior, texture, color, water holding capacity …

This study aimed to investigate the impact of emulsion particle size (micro vs. submicron) on
the physicochemical and rheological properties of myofibrillar protein (MP) gels. MP-based …

The effects of mild-parboiling treatment (MPT) on the structure, colour, pasting and rheology
properties of germinated brown rice (GBR) were investigated and compared with those of …