The phenomenon of protein aggregation in food science is very common, but the formation
mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various …

Background Pulsed electric field (PEF) is an attractive and efficient non-thermal technology
that can advance functionality, extractability, and retrieval of nutritionally beneficial …

Background Protein is an essential component of human diet and can be applied to many
aspects in food systems due to its abundant nutritional value and functional properties …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The present study aimed to systematically investigate the effects of different Abelmoschus
manihot gum (AMG) concentrations (0–0.5%, w/w) on the formation of myofibrillar protein …

There is increasing demand among consumers for food products free of chemical
preservatives, minimally processed and have fresh-like natural flavors. To meet these …

The strategies to broaden the applications of proteins involve their modification with
polysaccharides. However, the characteristics and application of myofibrillar proteins (MPs) …

Abstract Background Egg white proteins (EWPs) are an excellent source of essential amino
acids for human nutrition. Also, egg white is commonly used in food processing because of …

The application of proteins in food system largely depends upon their functional properties.
Number of protein sources are available in nature and their degree of utilization in food …

Glycosylation induces covalent grafting, resulting in conformational shifts that modulate the
functional properties of proteins. This study examines the effect of conformational changes …