Avaliação cinética da produção de biossurfactantes bacterianos Bacteria biosurfactants production kinetic evaluation by Marta Heidtmann Pinto, Roberta Guimarães Martins, Jorge Alberto Vieira Costa

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The temporal evolution mechanism of structure and function of oxidized soy protein aggregates by Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan, Zengwang Guo, Bailiang Li, He Li

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Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products by M. Teresa Pacheco, Mar Villamiel, Rodrigo Moreno, F. Javier Moreno

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Designer bioemulsifiers based on combinations of different polysaccharides with the novel emulsifying esterase AXE from Bacillus subtilis CICC 20034 by Weiyi Tao, Junzhang Lin, Weidong Wang, He Huang, Shuang Li

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High Di-rhamnolipid Production Using Pseudomonas aeruginosa KT1115, Separation of Mono/Di-rhamnolipids, and Evaluation of Their Properties by Jie Zhou, Rui Xue, Shixun Liu, Ning Xu, Fengxue Xin, Fengxue Xin, Wenming Zhang, Wenming Zhang, Min Jiang, Min Jiang, Weiliang Dong, Weiliang Dong

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Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize by Cintya G. Soria-Hernández, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández

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Characterization and Prospective Applications of the Exopolysaccharides Produced by Rhodosporidium babjevae by Rasool Mirzaei Seveiri, Masoud Hamidi, Cédric Delattre, Hamid Sedighian, Guillaume Pierre, Babak Rahmani, Sina Darzi, Clément Brasselet, Fatemeh Karimitabar, Ali Razaghpoor, Jafar Amani

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Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration by Gisele Cristina Rabelo Silva

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Physicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum by Jafar Mohammadzadeh Milani, Zahra Emam-Djomeh, Mohammad Safari, Mohammad Mousavi, Babak Ghanbarzadeh, Glyn O. Philips

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Exopolysaccharide Produced by Pediococcus pentosaceus E8: Structure, Bio-Activities, and Its Potential Application by Guangyang Jiang, Guangyang Jiang, Juan He, Longzhan Gan, Longzhan Gan, Xiaoguang Li, Xiaoguang Li, Zhe Xu, Zhe Xu, Li Yang, Li Yang, Ran Li, Yongqiang Tian, Yongqiang Tian

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Widespread Ability of Ligninolytic Fungi to Degrade Hazardous Organic Pollutants as the Basis for the Self-Purification Ability of Natural Ecosystems and for Mycoremediation Techno... by Natalia Pozdnyakova, Ekaterina Dubrovskaya, Dietmar Schlosser, Svetlana Kuznetsova, Elena Sigida, Vyacheslav Grinev, Sergei Golubev, Elena Kryuchkova, Giovanna Cristina Varese, Olga Turkovskaya

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Emulsion of systems containing egg yolk, polysaccharides and vegetable oil Emulsão de sistemas contendo gema de ovo, polissacarídeos e óleo vegetal by Clitor Junior Fernandes de Souza, Edwin Elard Garcia Rojas

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FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT by A. Madkour, Magda Allam, A. Abdel Fattah, Y. Kishk

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Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties by Caihua Liu, Fuwei Sun, Yachao Tian, Lianzhou Jiang, Zhongjiang Wang, Linyi Zhou

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Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry by Oyedeji Olaoluwa, Onifade Deborah Ifeoluwa, Onilude Anthony Abiodun

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Enhancement of mono-acylated MEL-D production in an acyltransferase gene-deleted strain of Pseudozyma tsukubaensis by supplementation with di-acylated MEL-B in culture medium by Azusa Saika, Tokuma Fukuoka, Shuhei Yamamoto, Tomohiro Sugahara, Atsushi Sogabe, Tomotake Morita

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High-Pressure Effects on Selected Properties of Pea and Soy Protein Isolates by Rui Queirós, Rita Ferreira, Jorge A. Saraiva, José A. Lopes-da-Silva

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Protein concentrates from plain, aromatic and pigmented rice cultivars: Functional, thermal and morphological characterization by Nafiya Qadir, Idrees Ahmed Wani

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Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties by Qiang Wang, Yu Wang, Meigui Huang, Khizar Hayat, Nicole C. Kurtz, Xian Wu, Mehraj Ahmad, Fuping Zheng

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Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour by J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett

Subjects: “…emulsifying activity…”
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