Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation
R Zhang, W Jia - Food Chemistry, 2024 - Elsevier
Suppressing the aversive bitterness of bioactive peptides is an arduous task as it hinders
product acceptability. Three acquisition modes (ddMS 2, vDIA, and mDIA) of high-resolution …
product acceptability. Three acquisition modes (ddMS 2, vDIA, and mDIA) of high-resolution …
Understanding the impacts of molecular and macromolecular crowding agents on protein–polymer complex coacervates
S Biswas, AL Hecht, SA Noble, Q Huang… - …, 2023 - ACS Publications
Complex coacervation refers to the liquid–liquid phase separation (LLPS) process occurring
between charged macromolecules. The study of complex coacervation is of great interest …
between charged macromolecules. The study of complex coacervation is of great interest …
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Although the connection between color formation and protein deterioration reactions such
as oxidation and Maillard reaction is well known there is no information on such effects …
as oxidation and Maillard reaction is well known there is no information on such effects …
Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation
ML Rasera, ALA de Maria, GM Tavares - Food Research International, 2023 - Elsevier
The interaction between whey proteins and carotenoid is reported to improve carotenoid
solubility and stability, however, the strong trend of carotenoids to aggregate when in polar …
solubility and stability, however, the strong trend of carotenoids to aggregate when in polar …
活性氧对牛乳β-乳球蛋白结构, 功能特性和致敏性的影响.
杨子滢， 葛新宇， 闫欣， 杨永新… - Food Research & …, 2023 - search.ebscohost.com
为分析牛乳加工过程中活性氧氧化对牛乳茁-乳球蛋白(茁-lactoglobulin, 茁-LG) 结构,
功能特性和致敏性的影响, 以牛乳茁-LG 为研究对象, 利用圆二色谱, 表面疏水性和内源荧光光谱 …
功能特性和致敏性的影响, 以牛乳茁-LG 为研究对象, 利用圆二色谱, 表面疏水性和内源荧光光谱 …