Protein-based films and coatings are an interesting alternative to traditional petroleum-
based materials. However, their mechanical and barrier properties need to be enhanced in …

Fourier transform spectroscopy in the mid-infrared (400–5,000 cm− 1)(FT-IR) is being
recognized as a powerful tool for analyzing chemical composition of food, with special …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Myofibrillar protein (MP) majorly determines the quality of emulsified meat product. Since MP
is sensitive to external stresses, it would easily denature and form aggregates during …

The objective of this study was to determine the effects of different concentrations of camellia
tea oil on surimi gel physicochemical properties and protein secondary structure. With the …

Background Spray drying is an efficient, rapid and relatively low-cost method for preparing
microencapsulated lactic acid bacteria (LAB) in industry, but high temperature reduces the …

Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development,
decreasing the incidence of cardiovascular diseases, and reducing inflammation. However …

It has long been known that proteins change their conformation upon adsorption to emulsion
oil/water interfaces. However, it is only recently that details of the specifics of these structural …

Great interests have been attracted toward muscle protein in a water-soluble state with
improved functionality for further designing meat protein fortified low-salt functional foods. In …

Water-soluble muscle protein with enhanced functionalities has attracted great interest for
low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins …