With increasing protein needs for the burgeoning population, newer sources of proteins are
attracting the attention of scientists globally. Despite having adequate nutritional appeal …

Nowadays, plant-based proteins are gaining momentum due to their wide availability, good
amino acid content, and their market appeal. Unfortunately, these molecules usually have …

Succinylation is one of the most widely studied modification processes and well known to
alter functionality of food proteins. Sodium caseinate (NaCas) is widely applicable protein …

Milk protein concentrate (MPC) is a complete dairy protein ingredient (containing both
caseins and whey proteins) available with protein concentrations ranging from 40 to 90 …

Three food protein products, soy protein isolates, spray-dried egg white, and whey protein
isolates, were chemically modified to varying levels with succinic anhydride, and the extent …

The functionality of milk proteins is an important feature used in food industries. Milk proteins
are effectively capable of binding divalent metal ions electrostatically. As well, the …

This work aims at investigating the pH-regulated relationship between the structural features
and emulsifying properties of chicken liver protein (CLP) during succinylation and related …

Enzymemodified acylated protein derivatives were prepared with succinic and acetic
anhydrides from washed fish muscle and were evaluted for their functionality. The degree of …

Proteins are widely utilized to add functional properties, such as gelling and emulsification to
foods. These attributes depend on a number of factors such as molecular structure of the …

With the ever‐increasing demands for functional and sustainable foods from the general
public, there is currently a paradigm shift in the food industry toward the production of novel …