227
Fernandez-Diaz, M. D., Barsotti, L., Dumay, E., & Cheftel, J. C. (2000). Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. Journal of Agricultural and Food
Chemistry, 48, 2332–2339.
Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (2000). Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of Food Science, 65(6), 941–944.
Ghribi, A. M., Gafsi, I. M., Sila, A., Blecker, C., Danthine, S., Attia, H., … Besbes, S. (2015).
Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food Chemistry, 187, 322–330.
Guan, H., Diao, X., Jiang, F., Han, J., & Kong, B. (2018). The enzymatic hydrolysis of soy protein
isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chemistry, 245, 89–96.
Guyon, C., Le Vessel, V., Meynier, A., & de Lamballerie, M. (2018). Modifications of proteinrelated compounds of beef minced meat treated by high pressure. Meat Science, 142, 32.
Hassan, A. B., Mahmoud, N. S., Elmamoun, K., Adiamo, O. Q., & Ahmed, I. A. M. (2018).
Effects of gamma irradiation on the protein characteristics and functional properties of sesame
(Sesamum indicum L.) seeds. Radiation Physics and Chemistry, 144, 85–91.
He, Q., Sun, X., He, S., Wang, T., Zhao, J., Yang, L., & Sun, H. (2018). PEGylation of black kidney
bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties. Colloids and
Surfaces B: Biointerfaces, 164, 89–97.
Hoogenkamp, H. W. (2001). Soy protein and meat formulations. Oxford: CABI Publishing.
Jia, Z., Zheng, M., Tao, F., Chen, W., Huang, G., & Jiang, J. (2016). Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey
protein isolate. LWT - Food Science and Technology, 66, 305–310.
Jong, S. H., Klok, J., & Velde, F. V. (2009). The mechanism behind microstructure formation in
mixed whey protein–polysaccharide cold-set gels. Food Hydrocolloids, 23, 755–764.
Karaca, A. C., Low, N., & Nickerson, M. (2011). Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction. Food Research
International, 44(9), 2991–2998.
Karim, A. A., & Bhat, R. (2009). Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563–576.
Kinsella, J. E., & Whitehead, D. M. (1989). Proteins in whey: Chemical, physical, and functional
properties. In J. E. Kinsella (Ed.), Advances in food and nutrition research (Vol. 33, pp. 343–
438). San Diego, CA: Academic Press.
Lam, R. S., & Nickerson, M. T. (2015). The effect of pH and temperature pre-treatments on the
physicochemical and emulsifying properties of whey protein isolate. LWT - Food Science and
Technology, 60(1), 427–434.
Li-Chan, E. C. Y. (2012). Proteins: Basic concepts. In Y. H. Hui (Ed.), Food chemistry: Principles
and applications. West Sacramento, CA: Science Technology Systems.
Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for
fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science
and Food Safety, 6(3), 60–75.
Ma, S., Wang, C., & Guo, M. (2018). Changes in structure and antioxidant activity of β-lactoglobulin
by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry, 43, 227–236.
McClements, D. J. (2004). Protein-stabilized emulsions. Current Opinion in Colloid & Interface
Science, 9(5), 305–313. https://doi.org/10.1016/j.cocis.2004.09.003
Meinlschmidt, P., Ueberham, E., Lehmann, J., Reineke, K., Schlüter, O., Schweiggert-Weisz, U.,
& Eisner, P. (2016). The effects of pulsed ultraviolet light, cold atmospheric pressure plasma,
and gamma-irradiation on the immunoreactivity of soy protein isolate. Innovative Food Science
& Emerging Technologies, 38, 374–383.
Mir, N. A., Riar, C. S., & Singh, S. (2018). Nutritional constituents of pseudo cereals and their
potential use in food systems: A review. Trends in Food Science & Technology, 75, 170–180.
Mitchell, J. R. (1986). Foaming and emulsifying properties of proteins. In B. J. Hudson (Ed.),
Developments in food proteins (Vol. 4, pp. 291–338). London, UK: Elsevier.
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…
Fernandez-Diaz, M. D., Barsotti, L., Dumay, E., & Cheftel, J. C. (2000). Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. Journal of Agricultural and Food
Chemistry, 48, 2332–2339.
Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (2000). Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of Food Science, 65(6), 941–944.
Ghribi, A. M., Gafsi, I. M., Sila, A., Blecker, C., Danthine, S., Attia, H., … Besbes, S. (2015).
Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food Chemistry, 187, 322–330.
Guan, H., Diao, X., Jiang, F., Han, J., & Kong, B. (2018). The enzymatic hydrolysis of soy protein
isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chemistry, 245, 89–96.
Guyon, C., Le Vessel, V., Meynier, A., & de Lamballerie, M. (2018). Modifications of proteinrelated compounds of beef minced meat treated by high pressure. Meat Science, 142, 32.
Hassan, A. B., Mahmoud, N. S., Elmamoun, K., Adiamo, O. Q., & Ahmed, I. A. M. (2018).
Effects of gamma irradiation on the protein characteristics and functional properties of sesame
(Sesamum indicum L.) seeds. Radiation Physics and Chemistry, 144, 85–91.
He, Q., Sun, X., He, S., Wang, T., Zhao, J., Yang, L., & Sun, H. (2018). PEGylation of black kidney
bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties. Colloids and
Surfaces B: Biointerfaces, 164, 89–97.
Hoogenkamp, H. W. (2001). Soy protein and meat formulations. Oxford: CABI Publishing.
Jia, Z., Zheng, M., Tao, F., Chen, W., Huang, G., & Jiang, J. (2016). Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey
protein isolate. LWT - Food Science and Technology, 66, 305–310.
Jong, S. H., Klok, J., & Velde, F. V. (2009). The mechanism behind microstructure formation in
mixed whey protein–polysaccharide cold-set gels. Food Hydrocolloids, 23, 755–764.
Karaca, A. C., Low, N., & Nickerson, M. (2011). Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction. Food Research
International, 44(9), 2991–2998.
Karim, A. A., & Bhat, R. (2009). Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563–576.
Kinsella, J. E., & Whitehead, D. M. (1989). Proteins in whey: Chemical, physical, and functional
properties. In J. E. Kinsella (Ed.), Advances in food and nutrition research (Vol. 33, pp. 343–
438). San Diego, CA: Academic Press.
Lam, R. S., & Nickerson, M. T. (2015). The effect of pH and temperature pre-treatments on the
physicochemical and emulsifying properties of whey protein isolate. LWT - Food Science and
Technology, 60(1), 427–434.
Li-Chan, E. C. Y. (2012). Proteins: Basic concepts. In Y. H. Hui (Ed.), Food chemistry: Principles
and applications. West Sacramento, CA: Science Technology Systems.
Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for
fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science
and Food Safety, 6(3), 60–75.
Ma, S., Wang, C., & Guo, M. (2018). Changes in structure and antioxidant activity of β-lactoglobulin
by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry, 43, 227–236.
McClements, D. J. (2004). Protein-stabilized emulsions. Current Opinion in Colloid & Interface
Science, 9(5), 305–313. https://doi.org/10.1016/j.cocis.2004.09.003
Meinlschmidt, P., Ueberham, E., Lehmann, J., Reineke, K., Schlüter, O., Schweiggert-Weisz, U.,
& Eisner, P. (2016). The effects of pulsed ultraviolet light, cold atmospheric pressure plasma,
and gamma-irradiation on the immunoreactivity of soy protein isolate. Innovative Food Science
& Emerging Technologies, 38, 374–383.
Mir, N. A., Riar, C. S., & Singh, S. (2018). Nutritional constituents of pseudo cereals and their
potential use in food systems: A review. Trends in Food Science & Technology, 75, 170–180.
Mitchell, J. R. (1986). Foaming and emulsifying properties of proteins. In B. J. Hudson (Ed.),
Developments in food proteins (Vol. 4, pp. 291–338). London, UK: Elsevier.
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…