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Showing 1 to 8 of 8 for “"protein gels"”.
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Rheological characterization and applications of zein and whey protein gels
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Rheological and microstructural characterization of pea, lentil and almond protein gels
… in particular, produce large amounts of protein-based byproducts. Legume seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The gelation of proteins (mainly globular proteins) …
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Characterization of ethanol induced protein gels by ultra-small angle x-ray scattering and rheological measurements
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of gelation is very important to prevent formation of gel network which may …
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Nonlinear dynamics of complex fluids in fragmentation and fracture
… and biological processes. The fracture of food gels, atomization of paints, combustion of fuels containing anti-misting agents and application of pharmaceutical and agricultural sprays, as well as involuntary physiological processes such as sneezing, are common examples in which the …
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Controlling the denaturation and aggregation of whey proteins using κ-casein and caseinomacropeptide
Whey proteins ingredients are extensively used in a variety of product formulations such as dairy beverages, infant formula and sport nutritional beverages, due to their nutritional and functional properties. Dairy protein-containing beverages are thermally processed, typically to ensure …
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Development of novel isolation methodologies for microvesicles and exosomes, as potential biomarkers for health (Therapeutic Lifestyle Changes), and use of microvesicle-delivered β-Gly in erythroleukaemia
… and anti-CD11b antibodies using flow cytometry. Protein gels were run with MVs and exosome samples isolated by different techniques to identify some distinct proteins in MVs/exosomes that may be uniquely present on one or either and hence that could be used as a marker to distinguish MVs from …
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Plant protein structure design and its potential substitution of dairy proteins in gelation systems
Plant-based proteins are gain attention as versatile alternatives to dairy-derived proteins as functional ingredients in food formulations due to their greater sustainability and lower production costs, and health benefits. However, in-depth knowledge about the structural and functional knowledge …
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The self-assembly of proteins: Probing anisotropic protein-protein interactions using phase diagrams
… However for biological macromolecules such as proteins, anisotropic interaction energies and multiple degrees of freedom dominate the behaviour, making predictability of solution behaviour and crystallization extremely complex. To probe the impact of anisotropic interactions on the …