Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions

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Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

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Assessing the microstructural and rheological changes induced by food additives on potato puree

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Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

(2018) W.A. Fahmi Wan Mohamad et al.   FOOD CHEMISTRY

Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates

(2018) Elham Hasanvand et al.   FOOD HYDROCOLLOIDS

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface

(2018) Pengjie Wang et al.   FOOD HYDROCOLLOIDS

Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels

(2018) Zong Meng et al.   FOOD HYDROCOLLOIDS

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess Technology

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

(2018) Yaowei Liu et al.   Innovative Food Science & Emerging Technologies

3D Printing Complex Egg White Protein Objects: Properties and Optimization

(2018) Lili Liu et al.   Food and Bioprocess Technology

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng et al.   FOOD CHEMISTRY

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions

(2017) Chan Wang et al.   FOOD CHEMISTRY

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

(2017) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles

(2017) D. B. Yuan et al.   Food & Function

Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion

(2016) Yiming Feng et al.   FOOD HYDROCOLLOIDS

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

(2016) Jingjing Huang et al.   FOOD HYDROCOLLOIDS

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

(2015) Li-Juan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

(2014) Yuan-yuan Chang et al.   CARBOHYDRATE POLYMERS

Pickering stabilization of foams and emulsions with particles of biological origin

(2014) Stephanie Lam et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Trans-Fat Ban — Food Regulation and Long-Term Health

(2014) Kelly D. Brownell et al.   NEW ENGLAND JOURNAL OF MEDICINE

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Tracing artificialtransfat in popular foods in Europe: a market basket investigation

(2014) Steen Stender et al.   BMJ Open

Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions

(2013) Junyi Ma et al.   FOOD HYDROCOLLOIDS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

(2011) Fu Liu et al.   FOOD CHEMISTRY

Modulation of rheological properties by heat-induced aggregation of whey protein solution

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

(2011) Francesco Donsì et al.   FOOD HYDROCOLLOIDS

Microwave-Induced Synthesis of Carboxymethyl Hemicelluloses and Their Rheological Properties

(2010) Xin-Wen Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food Reformulations to Reduce Trans Fatty Acids

(2010) Dariush Mozaffarian et al.   NEW ENGLAND JOURNAL OF MEDICINE

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

(2009) M. Dissanayake et al.   JOURNAL OF DAIRY SCIENCE

New directions towards structure formation and stability of protein-rich foods from globular proteins

(2009) Nanik Purwanti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

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