Food thickening agents: Sources, chemistry, properties and applications-A review
Food thickening agents are widely used to modify rheological and textural properties as well
as to enhance the quality attributes. Improvement in moisture binding capacity, structural …
as to enhance the quality attributes. Improvement in moisture binding capacity, structural …
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
J Tian, N Walayat, Y Ding, J Liu - Comprehensive reviews in …, 2022 - Wiley Online Library
Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
X Zhang, S Zhang, M Zhong, B Qi, Y Li - Food Chemistry, 2022 - Elsevier
We present the preparation and physicochemical properties of thermally induced emulsion
gels of a soy protein isolate–whey protein isolate (SPI–WPI)/calcium chloride composite …
gels of a soy protein isolate–whey protein isolate (SPI–WPI)/calcium chloride composite …
Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment
Modification and improvement of protein functionalities are important for expanding the
applications of proteins in food. The objective of this study was to investigate the effects of …
applications of proteins in food. The objective of this study was to investigate the effects of …
Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels
The current study concentrated on designing soy protein (SP)-based natural hydrogels in
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Abstract Effects of different levels (0, 0.1, 0.5, and 1% w/v) of Lycium barbarum
polysaccharides (LBP) were investigated on the gel properties of heat-induced whey protein …
polysaccharides (LBP) were investigated on the gel properties of heat-induced whey protein …
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
Y Ren, L Li - Food Research International, 2022 - Elsevier
The purpose explored the influence of protease hydrolysis of lactic acid bacteria and its
hydrolysates on the fermentation induced soybean protein gel. The changes of protein …
hydrolysates on the fermentation induced soybean protein gel. The changes of protein …
Physicochemical properties of a ginkgo seed protein-pectin composite gel
In this study, we investigated the effects of pectin concentrations and degrees of
esterification (DE) on the gelling properties of ginkgo seed protein isolate (GSPI)–pectin …
esterification (DE) on the gelling properties of ginkgo seed protein isolate (GSPI)–pectin …
Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation
A growing global concern about human health, environment, and sustainable food supplies
has motivated researchers to find new alternatives to dairy proteins. To investigate the …
has motivated researchers to find new alternatives to dairy proteins. To investigate the …
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
The present study investigated the effects of genipin cross-linking on the gelling properties
of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different …
of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different …