Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan

Mingyuan Huang, Yujuan Xu, Lina Xu +4

Food Research International

Proteins in Food Systems

DOI →

2022Academic literature48 citations4 claims extractedDOI

Nutritional benefits of sourdoughs: A systematic review

Léa Ribet, Robin Dessalles, Corinne Lesens +2

Advances in Nutrition

Food composition and properties

Food fermentation using sourdough-i.e., consortia of lactic bacteria and yeasts-is increasingly considered among the public as a natural transformation yielding nutritional benefits; however, it is...

Research Library

Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan

Nutritional benefits of sourdoughs: A systematic review

<i>mebipred</i> : identifying metal-binding potential in protein sequence

Human intestinal bitter taste receptors regulate innate immune responses and metabolic regulators in obesity

Iron Overload Induces Oxidative Stress, Cell Cycle Arrest and Apoptosis in Chondrocytes

Rapamycin Attenuated Zinc-Induced Tau Phosphorylation and Oxidative Stress in Rats: Involvement of Dual mTOR/p70S6K and Nrf2/HO-1 Pathways

Cross-modal correspondence between visual information and taste perception of bitter foods and drinks

Can Feeding a Millet-Based Diet Improve the Growth of Children?—A Systematic Review and Meta-Analysis

Flagella at the Host-Microbe Interface: Key Functions Intersect With Redundant Responses

Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt

Investigation of an international outbreak of multidrug-resistant monophasic Salmonella Typhimurium associated with chocolate products, EU/EEA and United Kingdom, February to April 2022

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Nanocarriers for Drug Delivery: An Overview with Emphasis on Vitamin D and K Transportation

Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan

Consumer behaviour in relation to food waste: a systematic literature review

Profiling of phytochemicals from aerial parts of Terminalia neotaliala using LC-ESI-MS2 and determination of antioxidant and enzyme inhibition activities

Human Milk Oligosaccharide Compositions Illustrate Global Variations in Early Nutrition

How to communicate typical–local foods to improve food tourism attractiveness

Trace elements and Alzheimer dementia in population-based studies: A bibliometric and meta-analysis

Environmental enteric dysfunction: gut and microbiota adaptation in pregnancy and infancy

Vitamin C supplementation for diabetes management: A comprehensive narrative review

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio

Consumer Acceptance of Brown and White Rice Varieties

Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population

Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali

Flowerlike Ni–NiO composite as magnetic solid-phase extraction sorbent for analysis of carbendazim and thiabendazole in edible vegetable oils by liquid chromatography-mass spectrometry

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Novel pumpkin seed oil-based oleogels: development and physical characterization

Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough

Electron beam irradiation enhanced extraction and antioxidant activity of active compounds in green walnut husk

Vitamin K2 Holds Promise for Alzheimer’s Prevention and Treatment

Comparison of bacterial and fungal biodiversity of Turkish kefir grains with high-throughput metagenomic analysis

Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment

Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?

pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity

Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH

Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications

Targeted and untargeted analysis of triazole fungicides and their metabolites in fruits and vegetables by UHPLC-orbitrap-MS2

Rosmarinic acid attenuates acrylamide induced apoptosis of BRL-3A cells by inhibiting oxidative stress and endoplasmic reticulum stress

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism

Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough