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Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes.
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
Sequence determinants of GLUT1 oligomerization: analysis by homology-scanning mutagenesis.
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
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Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. J Agric Food Chem. 2014 Mar 26; 62(12):2623-30.
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PubMed
subject areas
Emulsions
Glutens
Hydrogen-Ion Concentration
Hydrolysis
Protein Hydrolysates
Protein Stability
Subtilisins
Trypsin
authors with profiles
David J McClements B.S., Ph.D.