Abstract α-Lactalbumin (α-LA) is an active protein with multiple biological functions, which
can provide the body with abundant essential amino acids, such as Trp and Lys. It is the …

Native agave fructans were modified by an acylation reaction with lauric acid. Native and
modified fructans were characterized using NMR, FTIR and various physicochemical and …

Applications of pea protein in the food industry have been greatly restricted by its poor
functional properties. In order to solve this problem, a novel technique combining enzymatic …

Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low
solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs) …

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using
acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 …

The interaction between lipids and milk proteins has considerable meaning in several
physiological phenomena and industrial processes. This study aimed in exploring the …

Insect proteins are nutritionally rich and functionally versatile, yet their potential for chemical
modification and edible film production is underexplored. This study modified protein …

A series of carbonate and carbamate derivatives of natural phenols, tyrosol and
hydroxytyrosol, were synthetized through a chemo-enzymatic flow approach. First, the …

Proteins are commonly used ingredients to impart certain non‐nutritional properties to foods.
Consequently, the industry is constantly seeking to enhance proteins that provide these …