Tofu has a long history of use and is rich in high-quality plant protein; however, its
production process is relatively complicated. The tofu production process includes soybean …

Protein isolates were prepared from different kidney bean (KB) and field pea (FP) lines and
their physicochemical (protein content, colour, electrophoretic profile & zeta potential) …

This study investigated relationship between secondary structure and surface
hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~ 90° C …

The effect of four dietary fibre polysaccharides (microcrystalline cellulose (MCC), inulin (IN),
apple pectin (AP) and citrus pectin (CP)) on structure and thermal properties of gluten …

The selective precipitation of a given protein from a mixture of proteins is a function of those
unique physicochemical properties that differentiate it from the other proteins in the mixture …

The impact of ionic strength on surface hydrophobicity, solubility, and spatial structure of soy
protein isolate were investigated in this article. Surface hydrophobicity was found to be …

Thermal inactivation of glucose oxidase (GOD; β-d-glucose: oxygen oxidoreductase), from
Aspergillus niger, followed first order kinetics both in the absence and presence of additives …

Raman and far-UV circular dichroism (CD) spectroscopy was used to study the conformation
of globulin from common buckwheat (Fagopyrum esculentum Moench)(BWG) under the …

Raman spectroscopy can be a useful tool to probe protein structure in solid and liquid food
systems. Bands in the Raman spectrum arising from amide I, amide III and skeletal …

Supercritical CO 2 was used as an antisolvent to form protein particles that exhibited
minimal loss of activity upon reconstitution. Organic protein solutions were sprayed under a …