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Food Chemistry

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Food Chemistry

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Research Frontiers in Protein Aggregation and Cross-linking Dynamics

Investigation of covalent and non-covalent protein modifications during food processing and storage using proteomic and structural techniques.

Maillard-Induced Protein Networks in Heat Processing
Disulfide Bond Rearrangement in Fermented Food Systems
Transglutaminase-Catalyzed Cross-linking Architecture
Oxidative Aggregation at Oil-Water Interfaces
Hydrophobic Collapse and Protein Texture Formation
Enzymatic Cross-linking in Plant-Based Meat Analogs
Calcium-Mediated Protein Gelation in Dairy Processing
β-Sheet Nucleation in Food Protein Matrices
Freeze-Thaw Induced Aggregation Kinetics
Proteolytic Fragment Cross-linking in Aged Foods

All Food Chemistry PhD categories