Gelation of proteins is one of the principal means to give desirable texture to food products.
Gelation of individual proteins in aqueous solution has been investigated intensively in the …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

Improving the characteristics of low salt proteins is the key to the gel properties of low-salt
meat products which are demanded by people nowadays. The present study focused on the …

The aims of this study were to report for the first time, the extraction and physico-chemical
properties of chicken skin gelatin compared to bovine gelatin. Extracted chicken skin gelatin …

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 …

Gelatin was obtained from the skin of North Sea horse mackerel (Trachurus trachurus),
using sodium hydrogen carbonate (0.125%), sodium hydroxide (0.2%), sulphuric acid …

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 …

Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …

The effect of the addition of different protein isolates (pea, soybean, egg albumen and whey
proteins) on the viscosimetric and rheological properties of the rice flour dough, and the …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …