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 …

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 …

Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation

K Ouyang, H Xie, Y Wang, F Ning, H Xiong, Q Zhao - Food Hydrocolloids, 2023 - Elsevier
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 …

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 …

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 …