Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system
B Başyiğit, G Altun, ZT Özaslan, M Karaaslan - Food Hydrocolloids, 2024 - Elsevier
The current study focused on the production of pea protein-based natural hydrogels without
the need for a poly/cross linker, thanks to cryogenic application. Cryogenic process was …
the need for a poly/cross linker, thanks to cryogenic application. Cryogenic process was …
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
H Zhao, J Chen, Y Hemar, B Cui - Food chemistry, 2020 - Elsevier
In this study, the effects of the addition of various polysaccharides (konjac gum, gellan gum,
and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy …
and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy …
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 …
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 …
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 …
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 …
Metabolism, application in the food industry, and enrichment strategies of gamma-aminobutyric acid
Background Gamma-aminobutyric acid (GABA) is a non-protein amino acid with multiple
physiological functions and health benefits that occurs naturally in various organisms. GABA …
physiological functions and health benefits that occurs naturally in various organisms. GABA …
Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism
J Ge, C Sun, Y Chang, M Sun, Y Zhang… - Food Research …, 2022 - Elsevier
The roles of panda bean protein amyloid fibrils (PDPF) in modifying the textural and
rheological properties of heat-induced pea protein isolate (PPI) gels were investigated. It …
rheological properties of heat-induced pea protein isolate (PPI) gels were investigated. It …
The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels
In this study, the impact of protein-polyphenol interactions on the formation of heat-set
protein hydrogels was investigated. Whey protein isolate (WPI) was used as a model …
protein hydrogels was investigated. Whey protein isolate (WPI) was used as a model …