Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems (English)
- New search for: Wu, Chao
- New search for: Wang, Jiamei
- New search for: Yan, Xinyu
- New search for: Ma, Wuchao
- New search for: Wu, Di
- New search for: Du, Ming
- New search for: Wu, Chao
- New search for: Wang, Jiamei
- New search for: Yan, Xinyu
- New search for: Ma, Wuchao
- New search for: Wu, Di
- New search for: Du, Ming
In:
Food Hydrocolloids
;
100
;
2019
-
ISSN:
- Article (Journal) / Electronic Resource
-
Title:Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
-
Contributors:Wu, Chao ( author ) / Wang, Jiamei ( author ) / Yan, Xinyu ( author ) / Ma, Wuchao ( author ) / Wu, Di ( author ) / Du, Ming ( author )
-
Published in:Food Hydrocolloids ; 100
-
Publisher:
- New search for: Elsevier Ltd
-
Publication date:2019-10-02
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 100
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
-
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolatesLi, Qingyun / Zheng, Jiabao / Ge, Ge / Zhao, Mouming / Sun, Weizheng et al. | 2019
-
Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH valuesLi, Ruren / He, Qing / Guo, Mi / Yuan, Jinghe / Wu, Yayun / Wang, Shengnan / Rong, Liangyan / Li, Jianrong et al. | 2019
-
Phytoglycogen, a natural dendrimer-like glucan, improves the soluble amount and Caco-2 monolayer permeation of curcumin and enhances its efficacy to reduce HeLa cell viabilityRodriguez-Rosales, Randol J. / Yao, Yuan et al. | 2019
-
Carboxymethylation of phytoglycogen and its interactions with caseinate for the preparation of nanocomplexChen, Yuhao / Xue, Jingyi / Wusigale / Wang, Taoran / Hu, Qiaobin / Luo, Yangchao et al. | 2019
-
Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acidsSilva Faria, Wanessa Costa / da Conceição, Edemilson Cardoso / Moura, Waldenia de Melo / Barros, Wander Miguel de / Converti, Attilio / Bragagnolo, Neura et al. | 2019
-
Preparation and characterization of cassava starch acetate with high substitution degreeCuenca, Pamela / Ferrero, Sergio / Albani, Oscar et al. | 2019
-
Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei)Xu, Jiahao / Wei, Rongbian / Jia, Zhe / Song, Ru et al. | 2019
-
Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal modelMäkelä, Noora / Brinck, Outi / Sontag-Strohm, Tuula et al. | 2019
-
Molecular interactions in N-[(2-hydroxyl)-propyl-3-trimethyl ammonium] chitosan chloride-sodium alginate polyelectrolyte complexesYang, Xiaodeng / Wang, Beibei / Qiao, Congde / Li, Zhi / Li, Yan / Xu, Chunlin / Li, Tianduo et al. | 2019
-
Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysisAlmeida, Viviane O. / Pascoal, Aline M. / Ferreira, Mayara C. / Morais, Ricardo R. / Moraes, Moemy G. / Batista, Karla A. / Fernandes, Kátia F. et al. | 2019
-
Studies on O-acetyl-glucomannans from Amorphophallus species: Comparison of fine structureShi, Xiao-Dan / Yin, Jun-Yi / Cui, Steve W. / Wang, Qi / Huang, Xiao-Jun / Nie, Shao-Ping et al. | 2019
-
Effects of hydrosoluble calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectinRen, Wenbo / Zhao, Shaojie / Lian, Yunhe / Yang, Ying / Tian, Guifang / Zhao, Chengying / Gao, Wei / Zheng, Jinkai et al. | 2019
-
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breadsRoman, Laura / Reguilon, Montserrat P. / Gomez, Manuel / Martinez, Mario M. et al. | 2019
-
Added ferulic acid enhances the emulsifying properties of pectins from different sourcesLiu, Zhanpeng / Guo, Xiaoming / Meng, Hecheng et al. | 2019
-
Rheological and structural properties of ovomucin from chicken eggs with different interior qualityShan, Yuanyuan / Tang, Dengyu / Wang, Rong / Tu, Aobai / Yi, Yanglei / Wang, Xin / Liu, Bianfang / Zhou, Yuan / Huang, Qun / Lü, Xin et al. | 2019
-
Contents Continued| 2020
-
Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestionChen, Ling / Yokoyama, Wallace / Liang, Rong / Zhong, Fang et al. | 2019
-
Emulsifying properties of wheat germ:Influence of pH and NaClLiu, Yong / Hu, Xiaobo / Ye, Yunfang / Wang, Miaomiao / Wang, Junhui et al. | 2019
-
Encapsulation of fucoxanthin in binary matrices of porous starch and halloysiteOliyaei, Najme / Moosavi-Nasab, Marzieh / Tamaddon, Ali Mohammad / Fazaeli, Mahboubeh et al. | 2019
-
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniquesDranca, Florina / Vargas, María / Oroian, Mircea et al. | 2019
-
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oilMendes, J.F. / Norcino, L.B. / Martins, H.H.A. / Manrich, A. / Otoni, C.G. / Carvalho, E.E.N. / Piccoli, R.H. / Oliveira, J.E. / Pinheiro, A.C.M. / Mattoso, L.H.C. et al. | 2019
-
Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heatingChoi, Inseob / Zhong, Qixin et al. | 2019
-
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extractMuhammad, Dimas Rahadian Aji / Sedaghat Doost, Ali / Gupta, Vipul / bin Sintang, Mohd Dona / Van de Walle, Davy / Van der Meeren, Paul / Dewettinck, Koen et al. | 2019
-
Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compoundsGuo, Jun / He, Zhiyong / Wu, Shengfang / Zeng, Maomao / Chen, Jie et al. | 2019
-
The protective effects against cyclophosphamide (CTX)-induced immunosuppression of three glucomannansLi, Ming-Zhi / Huang, Xiao-Jun / Hu, Jie-Lun / Cui, Steve W. / Xie, Ming-Yong / Nie, Shao-Ping et al. | 2019
-
Barley starch behavior in the presence of rutin under subcritical water conditionsEkaette, Idaresit / Saldaña, Marleny D.A. et al. | 2019
-
Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomaceZhang, Wei / Fan, Xie / Gu, Xinzhe / Gong, Shengxiang / Wu, Jinhong / Wang, Zhengwu / Wang, Qiang / Wang, Shaoyun et al. | 2019
-
Ellagic acid can act as a chaperone and suppress the heat-induced amyloid-like aggregation of ovalbuminYan, Chunjun / Zhou, Zheng et al. | 2019
-
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolatesHe, Jian / Wang, Ren / Feng, Wei / Chen, Zhengxing / Wang, Tao et al. | 2019
-
Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsionsCelus, Miete / Kyomugasho, Clare / Keunen, Julie / Van Loey, Ann M. / Grauwet, Tara / Hendrickx, Marc E. et al. | 2019
-
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenizationMa, Wuchao / Wang, Jiamei / Wu, Di / Xu, Xianbing / Wu, Chao / Du, Ming et al. | 2019
-
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrolSun, Xiuxiu / Cameron, Randall G. / Bai, Jinhe et al. | 2019
-
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshnessChen, Hui-zhi / Zhang, Min / Bhandari, Bhesh / Yang, Chao-hui et al. | 2019
-
Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyaninsXie, Chenjing / Wang, Qiang / Ying, Ruifeng / Wang, Yaosong / Wang, Zhenjiong / Huang, Meigui et al. | 2019
-
Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starchOlagunju, Aderonke I. / Omoba, Olufunmilayo S. / Enujiugha, Victor N. / Wiens, Richard A. / Gough, Kathleen M. / Aluko, Rotimi E. et al. | 2019
-
Graphical abstract TOC| 2020
-
Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variablesSimões, Lívia S. / Araújo, João F. / Vicente, António A. / Ramos, Oscar L. et al. | 2019
-
Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomassQiu, Shuang / Yadav, Madhav P. / Chau, Hoa K. / Yin, Lijun et al. | 2019
-
Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenizationGabiatti, Claudio Jr. / Neves, Isabelle C.O. / Lim, Loong-Tak / Bohrer, Benjamin M. / Rodrigues, Rafael C. / Prentice, Carlos et al. | 2019
-
Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholineLi, Yang / Li, Mingda / Qi, Yuman / Zheng, Li / Wu, Changling / Wang, Zhongjiang / Teng, Fei et al. | 2019
-
Encapsulation of tangeretin into debranched-starch inclusion complexes: Structure, properties and stabilityWang, Chan / Chen, Xu / Liu, Shuwen et al. | 2019
-
Optimising functional properties and chemical composition of Pinus halepensis Mill. Seeds protein concentratesAbbou, Amina / Kadri, Nabil / Dahmoune, Farid / Chergui, Achour / Remini, Hocine / Berkani, Farida / Adel, Khadidja / Boukhalfa, Farid / Madani, Khodir et al. | 2019
-
Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levelsHsieh, Chao-Feng / BeMiller, James N. / Huber, Kerry C. et al. | 2019
-
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A reviewNooshkam, Majid / Varidi, Mehdi et al. | 2019
-
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oilRezaeinia, Hassan / Emadzadeh, Bahareh / Ghorani, Behrouz et al. | 2019
-
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applicationsHaghighi, Hossein / Leugoue, Serge Kameni / Pfeifer, Frank / Siesler, Heinz Wilhelm / Licciardello, Fabio / Fava, Patrizia / Pulvirenti, Andrea et al. | 2019
-
Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solventCai, Yidi / Tian, Jinhu / Qin, Wei / Ogawa, Yukiharu et al. | 2019
-
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharidesOlawuyi, Ibukunoluwa Fola / Kim, Soo Rin / Hahn, Dongyup / Lee, Won Young et al. | 2019
-
Effect of citric acid on collagen sheets processed by compressionAndonegi, Mireia / de la Caba, Koro / Guerrero, Pedro et al. | 2019
-
Use of tannins to enhance the functional properties of protein based filmsCano, A. / Andres, M. / Chiralt, A. / González-Martinez, C. et al. | 2019
-
Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersionsZhang, Tao / Guo, Jian / Chen, Jia-Feng / Wang, Jin-Mei / Wan, Zhi-Li / Yang, Xiao-Quan et al. | 2019
-
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolkXu, Lilan / Gu, Luping / Su, Yujie / Chang, Cuihua / Wang, Jing / Dong, Shijian / Liu, Yin / Yang, Yanjun / Li, Junhua et al. | 2019
-
Editorial Board| 2020
-
Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterizationXu, Ming / Qi, Mingyue / Goff, H.D. / Cui, S.W. et al. | 2019
-
Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroomKarimirad, Roghayeh / Behnamian, Mahdi / Dezhsetan, Sara et al. | 2019
-
Physical chemical study of zein and arabinogalactans or glucuronomannans polyelectrolyte complexes and their film-forming propertiesda Silva, Caroline E.P. / de Oliveira, Marco A.S. / Simas, Fernanda F. / Riegel-Vidotti, Izabel C. et al. | 2019
-
Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activitiesJiang, Lian / Wang, Wenjie / Wen, Pingwei / Shen, Mingyue / Li, Huarong / Ren, Yanming / Xiao, Yuehuan / Song, Qianqian / Chen, Yi / Yu, Qiang et al. | 2019
-
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powderLi, Peishan / Jin, Yongguo / Sheng, Long et al. | 2019
-
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reactionSheng, Long / Tang, Guiyue / Wang, Qi / Zou, Jie / Ma, Meihu / Huang, Xi et al. | 2019
-
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starchNing, Yuejia / Cui, Bo / Yuan, Chao / Zou, Yiyuan / Liu, Weizhen / Pan, Ying et al. | 2019
-
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticlesWang, Wei / Yu, Zhilong / Alsammarraie, Fouad K. / Kong, Fanbin / Lin, Mengshi / Mustapha, Azlin et al. | 2019
-
Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatmentBoeve, Jeroen / Joye, Iris J. et al. | 2019
-
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structureZheng, Jiabao / Gao, Qing / Tang, Chuan-he / Ge, Ge / Zhao, Mouming / Sun, Weizheng et al. | 2019
-
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinksWang, Xinya / Kristo, Eleana / LaPointe, Gisèle et al. | 2019
-
Modification of heat-induced whey protein gels by basic amino acidsWang, Yaosong / Zhao, Jing / Zhang, Weiwei / Liu, Changqi / Jauregi, Paula / Huang, Meigui et al. | 2019
-
A critical review on structural properties and formation mechanism of heterogeneous starch granules in cereal endosperm lacking starch branching enzymeHe, Wei / Wei, Cunxu et al. | 2019
-
The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilkDing, Jian / Wen, Jiayu / Wang, Jiayue / Tian, Ran / Yu, Liangli / Jiang, Lianzhou / Zhang, Yan / Sui, Xiaonan et al. | 2019
-
Emulsifiers efficiently prevent hardening of pancakes under refrigerated conditions via inclusion complexes with starch moleculesYamashita, Satoshi / Matsumiya, Kentaro / Kogo, Yukako / Takamatsu, Kenichiro / Matsumura, Yasuki et al. | 2019
-
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum ArabicMa, Li / Zou, Liqiang / McClements, David Julian / Liu, Wei et al. | 2019
-
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilizationZhang, Xingzhong / Zhou, Juan / Chen, Jinghua / Li, Bin / Li, Yan / Liu, Shilin et al. | 2019
-
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systemsWu, Chao / Wang, Jiamei / Yan, Xinyu / Ma, Wuchao / Wu, Di / Du, Ming et al. | 2019
-
Characterisation of friction behaviour of intact soft solid foods and food boliFuhrmann, Philipp L. / Aguayo-Mendoza, Monica / Jansen, Bas / Stieger, Markus / Scholten, Elke et al. | 2019
-
Effect of hydrocolloids on waxy maize starch and its distarch phosphatesZhuang, Haining / Feng, Tao / BeMiller, James N. et al. | 2019
-
Malt protein inhibition of β-amylase alters starch molecular structure during barley mashingYu, Wenwen / Gilbert, Robert G. / Fox, Glen P. et al. | 2019
-
Depositing alginate on the surface of bilayer emulsionsSabet, Saman / Seal, Chris K. / Swedlund, Peter J. / McGillivray, Duncan J. et al. | 2019
-
Physicochemical properties of potato, sweet potato and quinoa starch blendsZhu, Fan / Hua, Yeying / Li, Guantian et al. | 2019
-
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol filmsQin, Yan / Liu, Yunpeng / Zhang, Xin / Liu, Jun et al. | 2019