Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

FTIR and Raman spectroscopy are often used to investigate the secondary structure of
proteins. Focus is then often laid on the different features that can be distinguished in the …

Whey proteins, which possess the highest nutritional quality of all food proteins, are an
optimal source of functional food ingredients. Enzymatic hydrolysis of whey proteins …

Abstract Amide I and Amide III vibrational modes are frequently used to study protein
secondary structure with Fourier transform infrared (FT-IR) spectroscopy. However, for …

The protein-polysaccharide system is natural, and it has been widely applied in food
manufacturing in recent years. However, the interactions in the system might be affected by …

In this study, attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and Fourier-
transform Raman (FT-Raman) spectroscopy techniques were used to determine changes in …

Changes in protein conformation and intermolecular interactions during gelling were
measured to explore the basis for the different gel properties of fish and pork pastes after …

This paper investigated the effects of six proteases on the properties of preserved egg white
gel, including emulsifying capacity, rheological properties and intermolecular interactions …

Pressure treatment of β-lactoglobulin (β-LG), whey protein concentrate (WPC), whey protein
isolate and skim milk has been explored by many groups using a wide range of techniques …