Effect of pH and pH-Shifting on Lignin–Protein Interaction and Properties of Lignin-Protein Polymers

2021 ◽  
Author(s):  
Sarocha Pradyawong ◽  
Ruben Shrestha ◽  
Ping Li ◽  
Xiuzhi Susan Sun ◽  
Donghai Wang
Keyword(s):  
Protein Interaction ◽  
Effect Of Ph ◽  
Protein Polymers ◽  
Ph Shifting

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

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pp. 107485
Author(s):  
Ying Wang ◽  
Jing Zhao ◽  
Shucheng Zhang ◽  
Xiangzhong Zhao ◽  
Yuanfa Liu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Mung Bean ◽  
Effect Of Ph ◽  
Ph Shifting ◽  
Bean Protein

Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi

2005 ◽  
Vol 8 (9) ◽  
pp. 1290-1297 ◽  
Author(s):  
Fatema Hoque Shikha . ◽  
Mohammed Ismail Hoss . ◽  
Katsuji Morioka . ◽  
Satoshi Kubota . ◽  
Yoshiaki Itoh .
Keyword(s):  
Effect Of Ph ◽  
Walleye Pollack ◽  
Ph Shifting

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

2020 ◽  
Vol 325 ◽  
pp. 126921 ◽  
Author(s):  
Junguang Li ◽  
Mengmeng Wu ◽  
Yuntao Wang ◽  
Ke Li ◽  
Juan Du ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Gel Properties ◽  
Effect Of Ph ◽  
Peanut Protein Isolate ◽  
Ph Shifting

scholarly journals Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting

LWT ◽  
2021 ◽  
pp. 112629
Author(s):  
Tae-Kyung Kim ◽  
Min Hyeock Lee ◽  
Hae In Yong ◽  
Min-Cheol Kang ◽  
Samooel Jung ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Effect Of Ph ◽  
Edible Insect ◽  
Protein Gel ◽  
Ph Shifting

Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi)

2019 ◽  
Vol 93 ◽  
pp. 137-145 ◽  
Author(s):  
Le-Chang Sun ◽  
Yi-Chen Lin ◽  
Wei-Feng Liu ◽  
Xu-Jian Qiu ◽  
Kai-Yuan Cao ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Effect Of Ph ◽  
Ph Shifting ◽  
Decapterus Maruadsi

Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109812 ◽  
Author(s):  
Yuntao Wang ◽  
Fang Yang ◽  
Mengmeng Wu ◽  
Junguang Li ◽  
Yanhong Bai ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Gel Properties ◽  
Effect Of Ph ◽  
Peanut Protein Isolate ◽  
Ph Shifting
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