Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its
unparalleled reticulation structure, the processing properties of WGP are extremely poor …

A combined treatment of high-pressure homogenization (HPH) and pH-shifting on the
mixture of α-lactalbumin (α-LA) and tryptophan (Trp) was used to fabricate nanoparticles (α …

Processing edible insects into protein extracts may improve consumer acceptability.
However, a better understanding of the effects of food processing on the proteins is needed …

Phycocyanin, a natural blue colorant from Spirulina, can form aggregate and precipitate in
acidified beverages. In order to solve the aggregation problem of phycocyanin at low pH, we …

Dairy and beverage products are considered highly nutritious. The increase demand for
added nutritional benefits within the food systems consumed by the consumers paves the …

Abstract Cyanidin 3-O-glucoside (C3G) is believed to combine with oral mucin, thus
impairing oral lubrication and leading to the development of oral astringency. When C3G is …

This study evaluated the feasibility of producing stable protein colloidal dispersion by
blending dairy and pea proteins using ultra shear technology (UST). The influence of …

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein
concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6% w/v) and …