Protein gelation is an interesting scientific phenomenon of wide commercial impact. Gels are used to control rheological properties in a number of industrial processes from petroleum to pharmaceutical and food industries. Gels are helpful in encapsulation of bioactive compounds, but may be objectionable in membrane processing. In this work two examples of gels will be considered, zein and whey protein gels. Zein, a major corn protein, is a mixture of the polypeptides α-, γ-, ß-, and δ-zein. α-Zein is a major fraction comprising 70-85% of total zein mass and γ-zein is the second most abundant at 10-20%. Commercial zein extracted from corn gluten meal, a byproduct of corn wet-milling, contains mostly α-zein while a new potential zein product...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Zein is the major storage protein of corn. Due to its unique amino acid composition, zein is insolub...
128 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The structure of zein, its hy...
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improv...
Quality protein maize (QPM) is a high-lysine maize type that was developed through breeding, to impr...
We explored several typical food gel systems to understand the structure-rheology relationship. The ...
Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with the...
Zein, the prolamine of corn, has been proposed for different food applications: as coating material ...
The gelling ability of whey proteins can be changed by limited hydrolysis, and depending on the envi...
International audienceZeins, storage proteins from maize, are suitable for making biobased thermopla...
The use of whey protein products in foods is governed by their nutritional and functional propertie...
Zein is major nitrogen storage protein that accounts for nearly half of the protein content of the c...
Zein, the main protein fraction in maize, is left as a by-product from bio-ethanol production. The p...
The aim of this work was to study the gelling behaviour and gel properties of selected mixed protein...
Zein is the major storage protein of corn and comprises:45–50 % of the protein in corn. It was first...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Zein is the major storage protein of corn. Due to its unique amino acid composition, zein is insolub...
128 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The structure of zein, its hy...
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improv...
Quality protein maize (QPM) is a high-lysine maize type that was developed through breeding, to impr...
We explored several typical food gel systems to understand the structure-rheology relationship. The ...
Zein, a corn protein, is a water-insoluble prolamin. It can only be dissolved in a solution with the...
Zein, the prolamine of corn, has been proposed for different food applications: as coating material ...
The gelling ability of whey proteins can be changed by limited hydrolysis, and depending on the envi...
International audienceZeins, storage proteins from maize, are suitable for making biobased thermopla...
The use of whey protein products in foods is governed by their nutritional and functional propertie...
Zein is major nitrogen storage protein that accounts for nearly half of the protein content of the c...
Zein, the main protein fraction in maize, is left as a by-product from bio-ethanol production. The p...
The aim of this work was to study the gelling behaviour and gel properties of selected mixed protein...
Zein is the major storage protein of corn and comprises:45–50 % of the protein in corn. It was first...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Zein is the major storage protein of corn. Due to its unique amino acid composition, zein is insolub...
128 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The structure of zein, its hy...