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Assessment of the interactions between pea and salivary proteins in aqueous dispersions

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103290, Article 103290

2023

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Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment

Innovative food science & emerging technologies, 2024-06, Vol.94, Article 103689

2024

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Influence of ohmic heating on lentil protein structure and protein-pectin interactions

Innovative food science & emerging technologies, 2023-07, Vol.87, p.103413, Article 103413

2023

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Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102531, Article 102531

2020

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Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels

Innovative food science & emerging technologies, 2023-05, Vol.85, p.103333, Article 103333

2023

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Insights into the modulation of the multi-scale structure of glutelin on the textural properties of reconstituted rice

Innovative food science & emerging technologies, 2023-07, Vol.87, p.103405, Article 103405

2023

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Parasite-mediated increase in prey edibility in the predator-prey interaction of marine planktonic protists

Harmful algae, 2021-03, Vol.103, p.101982-101982, Article 101982

2021

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Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Innovative food science & emerging technologies, 2022-01, Vol.75, p.102910, Article 102910

2022

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Estimation of cold denaturation temperature and its utilization in predicting protein stability as an aid in functionalizing pea protein isolate through cold denaturation

Innovative food science & emerging technologies, 2023-10, Vol.89, p.103479, Article 103479

2023

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Cyanophage infections reduce photosynthetic activity and expression of CO2 fixation genes in the freshwater bloom-forming cyanobacterium Aphanizomenon flos-aquae

Harmful algae, 2022-07, Vol.116, p.102215-102215, Article 102215

2022

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Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Innovative food science & emerging technologies, 2017-06, Vol.41, p.150-159

2017

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Genotype and host microbiome alter competitive interactions between Microcystis aeruginosa and Chlorella sorokiniana

Harmful algae, 2020-11, Vol.99, p.101939, Article 101939

2020

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Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment

Innovative food science & emerging technologies, 2024-06, Vol.94, Article 103663

2024

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The impact of associated bacteria on morphology and physiology of the dinoflagellate Alexandrium tamarense

Harmful algae, 2015-12, Vol.50, p.65-75

2015

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Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates

Innovative food science & emerging technologies, 2021-03, Vol.68, p.102637, Article 102637

2021

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Indole-3-acetic acid promotes growth in bloom-forming Microcystis via an antioxidant response

Harmful algae, 2024-03, Vol.133, p.102575-102575, Article 102575

2024

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The phyto-bacterioplankton couple in a shallow freshwater ecosystem: Who leads the dance?

Harmful algae, 2023-07, Vol.126, p.102436-102436, Article 102436

2023

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Harmful dinoflagellate blooms caused by Cochlodinium sp.: Global expansion and ecological strategies facilitating bloom formation

Harmful algae, 2012-02, Vol.14, p.71-86

2012

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Nanoscience and nanotechnologies for biobased materials, packaging and food applications: New opportunities and concerns

Innovative food science & emerging technologies, 2018-04, Vol.46, p.107-121

2018

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A hierarchy of conceptual models of red-tide generation: Nutrition, behavior, and biological interactions

Harmful algae, 2015-07, Vol.47, p.97-115

2015

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Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

Innovative food science & emerging technologies, 2022-12, Vol.82, p.103190, Article 103190

2022

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Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

Innovative food science & emerging technologies, 2021-05, Vol.69, p.102641, Article 102641

2021

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Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones

Innovative food science & emerging technologies, 2022-12, Vol.82, p.103163, Article 103163

2022

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On the conditions promoting Pseudo-nitzschia spp. blooms in the eastern English Channel and southern North Sea

Harmful algae, 2023-06, Vol.125, p.102424-102424, Article 102424

2023

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Metabarcoding analysis of microbiome dynamics during a Phaeocystis globosa bloom in the Beibu Gulf, China

Harmful algae, 2022-05, Vol.114, p.102217-102217, Article 102217

2022

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Assessment of the interactions between pea and salivary proteins in aqueous dispersions

Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment

Influence of ohmic heating on lentil protein structure and protein-pectin interactions

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels

Insights into the modulation of the multi-scale structure of glutelin on the textural properties of reconstituted rice

Parasite-mediated increase in prey edibility in the predator-prey interaction of marine planktonic protists

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Estimation of cold denaturation temperature and its utilization in predicting protein stability as an aid in functionalizing pea protein isolate through cold denaturation

Cyanophage infections reduce photosynthetic activity and expression of CO2 fixation genes in the freshwater bloom-forming cyanobacterium Aphanizomenon flos-aquae

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Genotype and host microbiome alter competitive interactions between Microcystis aeruginosa and Chlorella sorokiniana

Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment

The impact of associated bacteria on morphology and physiology of the dinoflagellate Alexandrium tamarense

Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates

Indole-3-acetic acid promotes growth in bloom-forming Microcystis via an antioxidant response

The phyto-bacterioplankton couple in a shallow freshwater ecosystem: Who leads the dance?

Harmful dinoflagellate blooms caused by Cochlodinium sp.: Global expansion and ecological strategies facilitating bloom formation

Nanoscience and nanotechnologies for biobased materials, packaging and food applications: New opportunities and concerns

A hierarchy of conceptual models of red-tide generation: Nutrition, behavior, and biological interactions

Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones

On the conditions promoting Pseudo-nitzschia spp. blooms in the eastern English Channel and southern North Sea

Metabarcoding analysis of microbiome dynamics during a Phaeocystis globosa bloom in the Beibu Gulf, China

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