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LWT - Food Science and Technology, ISSN 0023-6438, 09/2015, Volume 63, Issue 1, pp. 161 - 168
Despite the increasing attention to food digestion research, food scientists still need to better understand the underlying mechanisms of digestion. Most... 
Protein gel | Pepsin | Whey protein isolate | Egg white protein | Gastric digestion | peptic hydrolysis | disintegration | kinetics | pepsin | KINETICS | FOOD SCIENCE & TECHNOLOGY | DISINTEGRATION | PEPTIC HYDROLYSIS | Hydrolysis | Enzyme kinetics | Enzymes
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2020, Volume 103, p. 105654
Journal Article
Food Research International, ISSN 0963-9969, 12/2014, Volume 66, pp. 140 - 149
The rheological properties of whey protein isolate (WPI) and WPI with carrageenan (CG) (kappa-, iota- and lambda-types) mixtures during a slow acidification... 
Coacervates | Carrageenan | Emulsion gels | Whey protein | GELLING PROPERTIES | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | COMPLEX COACERVATION | PHASE-SEPARATION | EGG-WHITE | KAPPA-CARRAGEENAN | IONIC-STRENGTH | ANGLE NEUTRON-SCATTERING | INTERFACIAL PROPERTIES | IN-WATER EMULSIONS | Milk proteins | Carrageenin | Polymers | Analysis | Proteins | Networks | Emulsions | Gels | Emulsification | Joining | Droplets | Whey | Biopolymers
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2016, Volume 56, pp. 236 - 244
To understand the origin of water holding of mixed protein gels, a study was performed on water exudation from mixed whey protein (WP)-gelatin gels upon... 
Water holding | Protein mixture | Coarseness | Whey protein | Gelatin | Gel stiffness | whey protein | gelatin | coarseness | gel stiffness | protein mixture | SET | EGG WHITE GELS | SENSORY PERCEPTION | FOOD SCIENCE & TECHNOLOGY | RHEOLOGY | LARGE-DEFORMATION | SYSTEMS | CHEMISTRY, APPLIED | MICROSTRUCTURE | Milk proteins | Analysis | Proteins | Networks | Gels | Exudation | Stiffness | Whey | Gelatins
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2016, Volume 52, pp. 87 - 94
To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel... 
Aggregate size | Ovalbumin | Aggregate morphology | Water holding | Spin echo small angle neutron scattering | Gels | SET | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | HEAT-INDUCED DENATURATION | LIGHT-SCATTERING | EGG-WHITE | GLOBULAR PROTEIN GELS | FRACTAL ANALYSIS | CHEMISTRY, APPLIED | IONIC-STRENGTH | ANGLE NEUTRON-SCATTERING | Albumin
Journal Article
Colloids and Surfaces B: Biointerfaces, ISSN 0927-7765, 09/2019, Volume 181, pp. 981 - 988
Journal Article
European Food Research and Technology, ISSN 1438-2377, 2/2015, Volume 240, Issue 2, pp. 367 - 378
The gel properties and secondary structures of soybean protein isolate/egg white composite gels with different blend ratios and protein concentrations were... 
Soybean protein isolate | Composite gels | Biotechnology | Chemistry | Analytical Chemistry | Food Science | Forestry | Agriculture | Egg white | Secondary structure | Gel properties | SOY PROTEIN | HEAT-INDUCED GELS | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | DENATURATION | GELATION | MEAT | EGG-WHITE | SYSTEMS | OVALBUMIN | Proteins | Food research | Soybean | Properties | Eggs | Studies | Soybeans | Food science | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2019, Volume 246, pp. 1 - 6
Egg gel is the combined gelation of egg white (EW) and egg yolk (EY); its properties depend on the fixed ratio of EW and EY in shell egg. This study... 
Egg yolk | Egg gels | Egg white | Microstructure | Molecular forces | GELLING PROPERTIES | GELATION CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | SET GELS | THERMAL AGGREGATION | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | PLASMA | PROTEINS
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 390 - 398
Journal Article
Molecular Nutrition & Food Research, ISSN 1613-4125, 2018, Volume 62, Issue 18, pp. e1700837 - n/a
Journal Article
Food and Bioproducts Processing, ISSN 0960-3085, 01/2015, Volume 93, pp. 249 - 255
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2020, Volume 98, p. 105228
Digestion behaviour of food protein-based hydrogels is greatly influenced by the gel characteristics and in particular the microstructure. Using egg white gels... 
Confocal microscopy | Egg white gel | Pepsin | Gel disintegration | In vitro digestion | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | VITRO DIGESTION | PEPTIDES | GASTRIC DIGESTION | SYSTEMS | PROTEIN GELS | ALBUMIN | CHEMISTRY, APPLIED | FOOD | BREAKDOWN | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2018, Volume 81, pp. 467 - 473
The effects of native sweet potato starch (NS) and native sweet potato starch with low pasting temperature and slow retrogradation tendency (NSL) on quality... 
PHYSICOCHEMICAL PROPERTIES | STORAGE | TEXTURAL PROPERTIES | EGG-WHITE | RHEOLOGICAL CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | TISSUE | MINCE GELS | CHEMISTRY, APPLIED | Hardness | Analysis
Journal Article