Background As concern regarding human health, environmental increases, and the need for
sustainable food supplies rises, plant proteins are gaining increasingly popularity as …

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 …

Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and
controlled release of nutraceuticals. This review examined the protein-based nanocarriers …

Ions are ubiquitous in nature. They play a key role for many biological processes on the
molecular scale, from molecular interactions, to mechanical properties, to folding, to self …

Given the growing world population, there is a need to balance animal and vegetable
sources of dietary protein and to limit overall protein resources, and food formulation has to …

Food gel is a kind of macromolecular biopolymer with viscoelasticity, which has good water
retention and gelling ability, especially gels formed by protein and/or polysaccharide. The …

The thermal, linear and non-linear rheological as well as microstructural properties of
casein/κ-carrageenan mixtures were investigated. The results showed that the addition of κ …

Abstract 70%(v/v) concentrated emulsion has been prepared using Ca 2+-cross-linked
sodium caseinate particles (Ca-CAS) or Ca-CAS coated nano-sized primary emulsion …

Casein is the main protein component of milk where it is present in the form of colloidal
complexes. Casein micelles are remarkably heat-stable in milk below the boiling point, but …

The gelation of milk proteins can be achieved by various means, enabling the development
of diverse products. In this study, heat-set milk protein gels (15% protein) of diverse textures …