Because of the growing trend toward widespread use of protein ingredients in food
formulation and fabrication, an understanding of the relationships between the physical …

The methods of precipitating proteins by the addition of reagents are outlined from a
physicochemical viewpoint prior to a more detailed consideration of the molecular and …

Purpose To discover, elucidate the structure-activity relationship (SAR), and explore the
mechanism of action of excipients able to drastically lower the viscosities of concentrated …

Bovine serum albumin (BSA) was chosen as a model protein. Three solutions of different
concentrations of 5, 20 and 50 mg/ml were prepared, characterised and subjected to …

For many biomedical, agricultural, and ecological purposes, it is desirable to have a
biodegradable plastic that will undergo degradation in the physiological environment or by …

Thermal and rheological properties of sodium dodecyl sulfate (SDS)-modified soy protein
isolate (SPI) adhesives were studied using differential scanning calorimetry (DSC) and …

The strength and rheological characteristics of isoelectric soya protein precipitate, prepared
in continuous tubular and batch‐stirred tank reactors, were determined in relation to the …

Temperature and shear dependency of the apparent viscosity of the thick and thin portions
of egg white from fresh hen eggs, in their native state was investigated. The viscosity of the …

Rheological properties of actomyosin gels were markedly affected by protein concentration,
pH and heating temperature. Gel strength increased with increasing protein concentration …

The effect of acidification method (microbiological with or without renneting, HCl addition) on
mass transfer, fouling structure and the rheology of the retentate was studied in the …