[HTML][HTML] Succinate, an intermediate in metabolism, signal transduction, ROS, hypoxia, and tumorigenesis
Succinate is an important metabolite at the cross-road of several metabolic pathways, also
involved in the formation and elimination of reactive oxygen species. However, it is …
involved in the formation and elimination of reactive oxygen species. However, it is …
Protein‐based delivery systems for the nanoencapsulation of food ingredients
Many proteins possess functional attributes that make them suitable for the encapsulation of
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …
bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state …
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
T Nicolai, M Britten, C Schmitt - Food Hydrocolloids, 2011 - Elsevier
The literature is reviewed on the formation and the structure of β-lactoglobulin and whey
protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the …
protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the …
Food gels: gelling process and new applications
S Banerjee, S Bhattacharya - Critical reviews in food science and …, 2012 - Taylor & Francis
Food gels are viscoelastic substances and several gelled products are manufactured
throughout the world. The gelling agents in foods are usually polysaccharides and proteins …
throughout the world. The gelling agents in foods are usually polysaccharides and proteins …
Rational design of amyloid‐like fibrillary structures for tailoring food protein techno‐functionality and their potential health implications
KJA Jansens, I Rombouts, C Grootaert… - … Reviews in Food …, 2019 - Wiley Online Library
To control and enhance protein functionality is a major challenge for food scientists. In this
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
context, research on food protein fibril formation, especially amyloid fibril formation, holds …
A comprehensive review of food hydrogels: principles, formation mechanisms, microstructure, and its applications
Food hydrogels are effective materials of great interest to scientists because they are safe
and beneficial to the environment. Hydrogels are widely used in the food industry due to …
and beneficial to the environment. Hydrogels are widely used in the food industry due to …
Milk proteins as encapsulation devices and delivery vehicles: Applications and trends
Highlights•The techniques of encapsulation applied to milk proteins were discussed.•The
main encapsulated bioactive substances were reviewed.•The potentialities of self …
main encapsulated bioactive substances were reviewed.•The potentialities of self …
β-Lactoglobulin nanofibrils: The long and the short of it
The bovine whey protein β-lactoglobulin will self-assemble into amyloid-like nanofibrils
when heated at pH≤ 3 and temperatures≥ 75° C. These fibrils have diameters< 10 nm and …
when heated at pH≤ 3 and temperatures≥ 75° C. These fibrils have diameters< 10 nm and …
β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions
Almost all published studies of heat-induced β-lactoglobulin self-assembly into amyloid-like
fibrils at low pH and low ionic strength have involved heating at 80° C, and the effect of …
fibrils at low pH and low ionic strength have involved heating at 80° C, and the effect of …
Heat-induced denaturation, aggregation and gelation of whey proteins
Whey proteins, a group of acid-soluble proteins, represent approximately 20% of the total
protein in bovine milk. The two main proteins, β-lactoglobulin (18.3 kDa) and α-lactalbumin …
protein in bovine milk. The two main proteins, β-lactoglobulin (18.3 kDa) and α-lactalbumin …