Proteins in Food Systems

Iron-mediated assembly of lactoferrin-alginate composites for iron encapsulation and structural stabilization

This paper designs and characterizes LF-Alg-Fe composites for iron delivery and protein stabilization, showing distinct structural and functional properties based on composition.

Poor foam stability in gluten-free beers is associated with distinct protein composition compared with barley-malt beers

This study compares protein composition between gluten-free and barley-malt beers, finding lower protein levels and foam-active proteins in gluten-free beers.

Rapid and Cost-Effective Preparation of a RuBisCO-Rich Protein Fraction from Dried Leafy Biomass

This paper develops a cost-effective method to extract high-purity RuBisCO from dried leafy biomass, achieving 70-90% extraction efficiency and demonstrating its potential as a functional food ingredient.

Influence of transglutaminase mediated crosslinking on the structure-function-digestion properties of Lupinus angustifolius protein evaluated using a multiscale approach

This study evaluates how transglutaminase crosslinking affects lupin protein structure, function, and digestion using a multiscale approach, finding increased gel strength and reduced digestibility with higher enzyme doses.

Protein concentrates from pilot-scale biorefining of clover grass: Interfacial properties and their effects on the physical and oxidative stability of fish oil-in-water emulsion

This study evaluates the stabilizing effects of clover grass proteins and their hydrolysate in fish oil-in-water emulsions, showing improved physical and oxidative stability compared to commercial proteins.

Techno-functional properties of clover grass protein and the effect of different process technologies

This study examines how different processing methods affect the functional properties and composition of clover grass protein prototypes.

Effects of arginine on the interfacial behavior of proteins

This study investigates how arginine affects protein interfacial behavior, finding it weakens protein-protein interactions but with concentration and protein-specific variations.

Transglutaminase mediated crosslinking of pea protein: from rheology to proteomics

This study investigates how transglutaminase crosslinks pea proteins, linking molecular changes to rheological properties through proteomic and rheological analyses.

Improved Thermal Stability of Lactoferrin and Oxidative Stability of Iron(II) Sulfate by Co-encapsulation with Low-Methoxyl Pectin

This study co-encapsulates lactoferrin and iron(II) sulfate with low-methoxyl pectin to improve thermal stability and reduce iron oxidation.