Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

Molecular dynamics (MD) simulation is a useful technique to study the interaction between
molecules and how they are affected by various processes and processing conditions. This …

Soy protein isolates (SPI) exhibit weaker emulsifying properties than those of animal
proteins, thereby limiting their wide applicability. In this study, a novel plant-based …

Pectins with different degree of esterification (DE)(37, 46, 58, 63 and 73%) were prepared by
alkali method and the effect of the DE on the interaction between pectin and wheat gluten …

In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at
different temperatures (80° C, 100° C, 120° C, and 140° C) and durations (1 h and 2 h) via …

This study aimed to investigate the interactions between gluten and water-unextractable
arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during …

To investigate the effect of molecular weight of saccharides and heating time on interfacial
behavior of protein, glycated rice bran protein aggregates (gRBPAs) were obtained by …

There is fast increasing interest in the development of alimentary protein stabilized
emulsions due to their potential applications in functional food fields. This work studied the …

Ultrasound treatment could change the conformation of β-lactoglobulin (β-Lg) and improve
the glycation reaction in aqueous solution under neutral condition. However, the effect of …

Our objective was to explore the effects of whey protein (WP) concentration and preheating
temperature on anthocyanin color expression and stability over time in the presence of …