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International Journal of Food Science & Technology, ISSN 0950-5423, 11/2019
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2020, Volume 309, p. 125614
Effects of partial substitution of NaCl with KCl, MgCl or CaCl on oxidative characteristics of myofibrillar protein (MP) in a hydroxyl radical generating... 
Myofibrillar protein | Heat-induced gel | Substitution degree | Sodium substitution | Protein oxidative characteristics
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2019, Volume 280, p. 154
The aim of the present study was to enhance oxidative stability and bioaccessibility of [beta]-conglycinin (7S) prepared from low denatured defatted soybean... 
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2020, Volume 100, p. 105167
The physical stability and lipid-protein co-oxidation of oil-in-water emulsions stabilized by heat-modified soy protein isolates (SPI) during storage were... 
Protein-stabilized emulsion | Co-oxidation | Soy protein isolate | Oxidative stability | Physical stability
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2018, Volume 268, p. 315
The study aimed at improving the antioxidant activity of [beta]-conglycinin to enhance the oxidative and physical stabilities of safflower oil-in-water... 
Antioxidants | Hydrogen
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 01/2019, Volume 25, Issue 1, p. 97
Protein oxidation can alter the structure of myofibrillar proteins (MPs), which further affect the MPs gelling properties. Ionic strength can influence MPs... 
Hydrogen peroxide | Storage modulus | Free radicals | Gelation | Crosslinking | Sodium chloride | pH effects | Proteins | Properties (attributes) | Sodium | Ionic strength | Hydroxyl radicals | Oxidation | Protein structure
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2019, Volume 88, pp. 429 - 438
Journal Article
Fish and Shellfish Immunology, ISSN 1050-4648, 06/2019, Volume 89, pp. 623 - 631
Antimicrobial peptides (AMPs) participate in immune defenses of invertebrate, vertebrate and plant species. As a kind of AMPs, penaeidins play important roles... 
Vibrio parahaemolyticus | Fenneropenaeus merguiensis | Micrococcus lysodeikticus | Penaeidins | Antimicrobial peptides
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2016, Volume 206, pp. 174 - 181
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2016, Volume 64, Issue 16, pp. 3258 - 3265
According to the AOAC 998.12 method, honey is considered to contain significant C-4 sugars with a C-4 sugar content of >7%, which are naturally identified as... 
stable carbon isotopic ratio analysis (SCIRA) | AOAC 998.12 | adulteration | honey | C-4 sugar content | Oxygen Isotopes | Carbon Isotopes | Honey - analysis | Carbohydrates - analysis | Chromatography, Liquid - methods | Mass Spectrometry - methods
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 04/2018, Volume 53, Issue 4, pp. 986 - 993
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2016, Volume 194, pp. 900 - 907
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 295, pp. 120 - 128
This research investigated the effects of commonly practiced thermal treatments (simulated pasteurization, retort sterilization and UHT sterilization) on... 
Maillard reaction | Peanut protein isolate | Antioxidant activities | Gastric-duodenal digestion | Antioxidants | Proteins | Hydrolysis | Glucose | Beverages | Production processes | Dextrose
Journal Article
RSC ADVANCES, ISSN 2046-2069, 12/2018, Volume 9, Issue 1, pp. 44 - 51
The purpose of the present study is to evaluate the preparation and the structure of fraction OP-Ia and its protective effect against UV-induced photoaging... 
GELATIN | OXIDATIVE STRESS | JUN | ACID | C-FOS | NATURAL-PRODUCTS | SARGASSUM-FUSIFORME | SKIN | RADIATION | CHEMISTRY, MULTIDISCIPLINARY | DAMAGE | Antioxidants | Ultraviolet radiation | Ultrafiltration | Peptides | Functional foods | Scavenging | Gene expression | Viability
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 02/2012, Volume 47, Issue 2, pp. 240 - 247
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2015, Volume 43, pp. 377 - 387
The potential of two anionic polysaccharides, pectin and xanthan gum, to improve the physical stability of emulsions containing lipid droplets coated by wheat... 
Deamidated wheat gliadin | Xanthan gum | Pectin | Emulsion | Physical stability | FOOD SCIENCE & TECHNOLOGY | ADSORPTION | SOYBEAN-SOLUBLE POLYSACCHARIDE | ENVIRONMENTAL-STRESSES | DEXTRAN SULFATE | INTERFACES | HYDROCOLLOIDS | CHEMISTRY, APPLIED | DEAMIDATION | SODIUM-CASEINATE | IN-WATER EMULSIONS | Surface active agents | Adsorption | Polymers | Wheat | Biopolymers | Polysaccharides | Stability | Emulsions | Xanthan | Droplets
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 09/2017, Volume 70, pp. 88 - 95
Thermal aggregation and gelation of soy protein isolate (SPI) was studied at fixed charge density over a wide range of protein concentrations (1–95 g/L), NaCl... 
Aggregation | Soy | Structure | Rheology | Gelation | Protein | GELS | FOOD SCIENCE & TECHNOLOGY | DENATURATION | GLOBULIN | NEUTRAL PH | CALCIUM | CHEMISTRY, APPLIED | Proteins
Journal Article