Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions by Masahiko Samoto, Ryo Okuzono, Mako Igarashi, Sayuri Sakurada, Yasuki Matsumura, Akihiro Nakamura, Masayuki Shibata

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β-Casein A2 affects milk renneting properties, cheese yield before and after ripening, and alters the texture of Caciotta cheese produced in field conditions by S. Faggion, L. Degano, P. Carnier, V. Bonfatti

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Cow Milk Fatty Acid and Protein Composition in Different Breeds and Regions in China by Yunxia Zou, Yifei Chen, Qingyong Meng, Yachun Wang, Yali Zhang

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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus by Mei CHEN, Jingkai QIN, Ziyi YANG, Zhongyi QIN, Jie ZHOU, Jiequn JIANG, Xiaoling LIU

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Contrasting starch digestion and physiochemical characteristics between japonica and indica rice varieties with comparable high-amylose content by Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Min Huang, Huabin Zheng

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Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour. by E. V. Miloradova, S. E. Traubenberg, E. A. Badichko, P. A. Ivanushkin

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Response of Wheat Genotypes Stressed by High Temperature in Terms of Yield and Protein Composition Across Diverse Environments in Australia by Yunlong Bai, Ali Khoddami, Valeria Messina, Zhao Zhang, Daniel K. Y. Tan

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Preparation of outer membrane vesicles from rabbit Bordetella bronchiseptica and their protein composition analysis by NAN Li, HUANG Ye’e, XIAO Chenwen, WANG Zhipeng, WEI Qiang, JI Quan’an, LI Ke, LIU Yan, BAO Guolian

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Analysis of Nutritional Composition of the Pearl Oyster <i>Pinctada radiata</i> as a New Mediterranean “Bioresource” for Human Consumption by John A. Theodorou, Vlasoula Bekiari, Xanthi Douvi, Alexis Ramfos, Ioannis Tzovenis

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Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels by CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan

Subjects: “…carrageenan; modified starch; egg white protein; composite gel; gel properties…”
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Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage by Guoguo Jin, Man Zhang, Xinran Wang, Yifan Zhang, Guohua Jiang, Lin Mei

Subjects: “…Exopolysaccharides - egg white protein composite gels…”
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