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| Elastic Networks of Protein Particles | | Food biophysics |
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| Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi | | Food hydrocolloids |
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| Structural modifications of sugar beet pectin and the relationship of structure to functionality | | Food hydrocolloids |
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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment | | Food chemistry |
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| Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese | | Dairy science and technology |
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| Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions | | Food research international |
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| Characterization of protein aggregates following a heating and freezing process | | Food research international |
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| The effect of ultrasound on the physical and functional properties of skim milk | | Innovative food science and emerging technologies |
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| Control of texture of cold-set gels through programmed bacterial acidification | | International dairy journal |
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| Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate | | International journal of food science and technology |
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| Microstructure and physical properties of quarg cheese as affected by different heat treatments | | Journal of food processing and preservation |
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| Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute | | Food chemistry |
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| Strategies for Enhancing Extracellular Secretion of Recombinant Cyclodextrin Glucanotransferase in E. coli | | Applied biochemistry and biotechnology |
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| Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system | | Food hydrocolloids |
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| Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams | | Food hydrocolloids |
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| Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) | | Food hydrocolloids |
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| Functional Characterization of Ice Plant SKD1, an AAA-Type ATPase Associated with the Endoplasmic Reticulum-Golgi Network, and Its Role in Adaptation to Salt Stress | | Plant physiology |
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| Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide | | Food hydrocolloids |
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| A novel method to prepare gluten-free dough using a meso-structured whey protein particle system | | Journal of cereal science |
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| Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system | | Food hydrocolloids |
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| The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan | | Food biophysics |
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| Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature | | Meat science |
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| Localization of Functional Polypeptides in Bacterial Inclusion Bodies | | Applied and environmental microbiology AEM |
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| Effect of ultraviolet processing on selected properties of egg white | | Food chemistry |
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| Spatial and temporal regulation of the forisome gene for1 in the phloem during plant development | | Plant molecular biology |
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| Interaction between whey proteins and lipids during light-induced oxidation | | Food chemistry |
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| Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory | | Food biophysics |
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| Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste | | Journal of food quality |
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| Contribution of Conserved ATP-Dependent Proteases of Campylobacter jejuni to Stress Tolerance and Virulence | | Applied and environmental microbiology AEM |
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| Deposition of a recombinant peptide in ER-derived protein bodies by retention with cysteine-rich prolamins in transgenic rice seed | | Planta |
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| Structural properties of stirred yoghurt as influenced by whey proteins | | Lebensmittel-Wissenschaft |
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| Unraveling the function of Arabidopsis thaliana OS9 in the endoplasmic reticulum-associated degradation of glycoproteins | | Plant molecular biology |
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| Solubility of quail (coturnix coturnix japonica) egg white protein | | Journal of food process engineering |
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| What to Eat: Evidence for Selective Autophagy in PlantsF | | Journal of integrative plant biology |
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| Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization | | Journal of food engineering |
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| Effect of heat treatment on protein oxidation in pig meat | | Meat science |
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| Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin | | Food and bioprocess technology |
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| Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties | | Food hydrocolloids |
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| Heat shock response improves heterologous protein secretion in Saccharomyces cerevisiae | | Applied microbiology and biotechnology |
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