An overview of the functional properties of egg white proteins and their application in the food industry
Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …
functional properties that facilitate their use in the food industry. This review collates the …
Recent developments in food foams
BS Murray - Current Opinion in Colloid & Interface Science, 2020 - Elsevier
The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate
Y Wang, S Wang, R Li, Y Wang, Q **ang, K Li, Y Bai - Food Hydrocolloids, 2022 - Elsevier
In this study, the foaming properties of chickpea protein isolate (CPI) subjected to different
pH shifting treatment were investigated. It was found that the foaming ability (FA) of CPI, CPI …
pH shifting treatment were investigated. It was found that the foaming ability (FA) of CPI, CPI …
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate
J Li, M Wu, Y Wang, K Li, J Du, Y Bai - Food Chemistry, 2020 - Elsevier
Modifying proteins with new methods to improve their functional properties is essential to
extend their application in food related field. In this study, the effect of pH-shifting treatment …
extend their application in food related field. In this study, the effect of pH-shifting treatment …
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
Proteins are natural amphiphilic polymers that often have good emulsifying, gelling, and
structure forming properties. Consequently, they can be used to assemble protein-based …
structure forming properties. Consequently, they can be used to assemble protein-based …
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
In order to improve the functional properties of chickpea protein isolate (CPI), CPI was
treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for …
treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for …
Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification
Y Zhang, Q Wang, H **, Y Yang, B Chen, L Sheng - Food Hydrocolloids, 2024 - Elsevier
Due to the high heat sensitivity of liquid egg white (LEW), there were a loss of foaming
properties during pasteurization. At the same time, the temperature of pasteurization was …
properties during pasteurization. At the same time, the temperature of pasteurization was …
Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
Y Yu, Y Guan, J Liu, W Hedi, Y Yu, T Zhang - Food Hydrocolloids, 2021 - Elsevier
The effect of pH-shifting on the molecular structure and emulsifying properties of egg white
protein (EWP) was investigated. EWP was subjected to extreme alkaline pH treatment (11 …
protein (EWP) was investigated. EWP was subjected to extreme alkaline pH treatment (11 …
[HTML][HTML] Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
H Xue, Y Tu, G Zhang, X **n, H Hu, W Qiu… - Ultrasonics …, 2021 - Elsevier
In order to improve the characteristics of egg white protein gel and the stability of egg white
protein gel products. In this work, the changes of the texture, physicochemical properties …
protein gel products. In this work, the changes of the texture, physicochemical properties …