Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties

[1]  Cui Ying Toe,et al.  Efficient Cocatalyst-Free Piezo-Photocatalytic Hydrogen Evolution of Defective BaTiO3–x Nanoparticles from Seawater , 2023, ACS Sustainable Chemistry & Engineering.

[2]  A. Jiao,et al.  Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound. , 2022, The Journal of the Science of Food and Agriculture.

[3]  Juncai Hou,et al.  Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. , 2022, Food research international.

[4]  K. Koppel,et al.  Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides. , 2022, Food chemistry.

[5]  M. Ngadi,et al.  Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry , 2022, Ultrasonics sonochemistry.

[6]  J. Baumert,et al.  The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate , 2022, LWT.

[7]  C. Selomulya,et al.  Impact of sodium alginate on binary whey/pea protein-stabilised emulsions , 2022, Journal of Food Engineering.

[8]  Juncai Hou,et al.  Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate , 2022, Ultrasonics sonochemistry.

[9]  P. Venema,et al.  Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity , 2021, Food Hydrocolloids.

[10]  K. Schroën,et al.  Combining plant and dairy proteins in food colloid design , 2021, Current Opinion in Colloid & Interface Science.

[11]  M. Hammershøj,et al.  Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate. , 2021, Food chemistry.

[12]  M. Meinders,et al.  Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps , 2021, Food Hydrocolloids.

[13]  Chuan-he Tang.  Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review) , 2021 .

[14]  C. Henry,et al.  Plant Proteins for Future Foods: A Roadmap , 2021, Foods.

[15]  Jingqi Yang,et al.  Extraction methods significantly impact pea protein composition, structure and gelling properties , 2021 .

[16]  M. Hammershøj,et al.  Decision letter for "Protein-protein interactions of a whey-pea protein co-precipitate" , 2021, International Journal of Food Science & Technology.

[17]  Tiehua Zhang,et al.  Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates , 2021, Ultrasonics sonochemistry.

[18]  Ali Sedaghat Doost,et al.  Modification approaches of plant-based proteins to improve their techno-functionality and use in food products , 2021 .

[19]  S. Razavi,et al.  Recent advances in microbial transglutaminase biosynthesis and its application in the food industry , 2021 .

[20]  K. Dewettinck,et al.  Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate , 2021 .

[21]  Q. Cui,et al.  Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties. , 2021, Journal of the science of food and agriculture.

[22]  Di Wu,et al.  Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. , 2020, Comprehensive reviews in food science and food safety.

[23]  Yapeng Fang,et al.  Food and salt structure design for salt reducing , 2020 .

[24]  C. Selomulya,et al.  Dairy and plant proteins as natural food emulsifiers , 2020 .

[25]  M. Woo,et al.  Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin-casein blends. , 2020, Food research international.

[26]  L. Pastrana,et al.  Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion , 2020, Molecules.

[27]  W. Xu,et al.  Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan , 2020 .

[28]  Nitya Bhargava,et al.  Advances in application of ultrasound in food processing: A review , 2020, Ultrasonics sonochemistry.

[29]  D. Mcclements,et al.  Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions , 2020 .

[30]  K. Schroën,et al.  Behavior of plant-dairy protein blends at air-water and oil-water interfaces. , 2020, Colloids and surfaces. B, Biointerfaces.

[31]  J. M. Suñé-Negre,et al.  An overview of microencapsulation in the food industry: opportunities, challenges, and innovations , 2020, European Food Research and Technology.

[32]  Zhengxing Chen,et al.  Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates , 2020 .

[33]  Xiaoji Zeng,et al.  Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol. , 2020, International journal of biological macromolecules.

[34]  C. Lopez,et al.  Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities , 2020 .

[35]  Guilherme M. Tavares,et al.  Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? , 2019 .

[36]  G. Calderón‐Domínguez,et al.  Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films , 2019, Coatings.

[37]  Rana Muhammad Aadil,et al.  Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds , 2019, Trends in Food Science & Technology.

[38]  D. Jaros,et al.  Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase , 2019, Food Hydrocolloids.

[39]  Narpinder Singh,et al.  Pulse proteins: secondary structure, functionality and applications , 2019, Journal of Food Science and Technology.

[40]  F. Irlinger,et al.  Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. , 2019, International journal of food microbiology.

[41]  S. Jafari,et al.  Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers , 2019, Food Hydrocolloids.

[42]  N. Calero,et al.  Encapsulation of β-carotene in emulgels-based delivery systems formulated with sweet fennel oil , 2019, LWT.

[43]  A. Lerner,et al.  Microbial Transglutaminase is Beneficial to Food Industries but a Caveat to Public Health , 2019, Med One.

[44]  M. Heinonen,et al.  Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate , 2019, LWT.

[45]  M. Nickerson,et al.  Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. , 2018, Journal of the science of food and agriculture.

[46]  K. Schroën,et al.  Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions , 2018, Food Hydrocolloids.

[47]  F. Netto,et al.  Assessing the potential of whey protein fibril as emulsifier , 2018 .

[48]  Yu-gang Shi,et al.  Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method , 2017 .

[49]  Songming Zhu,et al.  Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity , 2017, Food and Bioprocess Technology.

[50]  R. Saurel,et al.  Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin. , 2016, Journal of agricultural and food chemistry.

[51]  M. Nickerson,et al.  Functional attributes of pea protein isolates prepared using different extraction methods and cultivars , 2015 .

[52]  A. Gaspar,et al.  Action of microbial transglutaminase (MTGase) in the modification of food proteins: a review. , 2015, Food chemistry.

[53]  A. Madadlou,et al.  Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles , 2014, Journal of microencapsulation.

[54]  T. Vasanthan,et al.  Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins. , 2013, Food chemistry.

[55]  Chuan-he Tang,et al.  pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins , 2013 .

[56]  Laetitia Picart-Palmade,et al.  Technological aspects and potential applications of (ultra) high-pressure homogenisation , 2013 .

[57]  Jifeng Zhang.  Protein-Protein Interactions in Salt Solutions , 2012 .

[58]  R. Dagastine,et al.  Polymeric stabilized emulsions: steric effects and deformation in soft systems. , 2012, Langmuir : the ACS journal of surfaces and colloids.

[59]  Dietrich Knorr,et al.  A review on the beneficial aspects of food processing. , 2010, Molecular nutrition & food research.

[60]  V. Prakash,et al.  Altering functional attributes of proteins through cross linking by transglutaminase--A case study with whey and seed proteins , 2009 .

[61]  R. Aluko,et al.  Physicochemical and bitterness properties of enzymatic pea protein hydrolysates. , 2007, Journal of food science.

[62]  Yong Wang,et al.  An improved method to determine SH and –S–S– group content in soymilk protein , 2004 .

[63]  A. J. van der Goot,et al.  Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends , 2023, Food Hydrocolloids.

[64]  Xiaojie Yu,et al.  Multi-frequency ultrasound-assisted dialysis modulates the self-assembly of alcohol-free zein-sodium caseinate to encapsulate curcumin and fabricate composite nanoparticles , 2022 .

[65]  Xiangwei Zhu,et al.  Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation , 2021 .

[66]  Yalong Guo,et al.  Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides , 2020 .

[67]  Y. Xiong,et al.  Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt , 2009 .