Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Polysaccharides at fluid interfaces of food systems

(2019) Vassilis Kontogiorgos   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

(2019) Lei Zhong et al.   CARBOHYDRATE POLYMERS

Adsorption of bovine serum albumin at oil-water interface in the presence of polyelectrolytes and nature of interaction forces

(2019) A.W. Zaibudeen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

(2019) Fengchao Zha et al.   FOOD CHEMISTRY

Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene

(2019) Sheng Fang et al.   FOOD HYDROCOLLOIDS

Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties and in vitro digestion of emulsions

(2019) Xu Wang et al.   FOOD HYDROCOLLOIDS

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

(2019) Alane Cangani Alves et al.   FOOD HYDROCOLLOIDS

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

(2019) Lihua Huang et al.   FOOD HYDROCOLLOIDS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

(2018) Fuge Niu et al.   FOOD CHEMISTRY

Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme

(2018) Afshan Mumtaz Hamdani et al.   FOOD CHEMISTRY

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH

(2018) Cory Owens et al.   FOOD CHEMISTRY

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH

(2018) Die Dong et al.   FOOD HYDROCOLLOIDS

Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions

(2018) Yan Liu et al.   FOOD HYDROCOLLOIDS

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

(2018) Yongjian Cai et al.   FOOD HYDROCOLLOIDS

Hydrocolloids acting as emulsifying agents – How do they do it?

(2018) Eric Dickinson   FOOD HYDROCOLLOIDS

Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

(2018) Safoura Pirestani et al.   FOOD HYDROCOLLOIDS

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

(2018) D. Wefers et al.   FOOD HYDROCOLLOIDS

Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air–Water Interfaces

(2018) Bingqing Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   ULTRASONICS SONOCHEMISTRY

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

(2018) David Julian McClements   Food & Function

Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

(2018) Maria Cermeño et al.   FOOD HYDROCOLLOIDS

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

(2018) Qun Li et al.   FOOD HYDROCOLLOIDS

Novel bilayer emulsions co-stabilized by zein colloidal particles and propylene glycol alginate. Part 1:Fabrication and characterization

(2018) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate‐stabilized emulsions

(2018) Jian Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models

(2018) Ernesta Malinauskytė et al.   JOURNAL OF FOOD SCIENCE

Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate

(2018) Xiaobing Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system

(2018) Yunqi Shi et al.   FOOD HYDROCOLLOIDS

Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

(2018) Zhiming Gao et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

(2017) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

(2017) K. Alba et al.   FOOD HYDROCOLLOIDS

Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

(2017) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions

(2017) Meng Wang et al.   FOOD HYDROCOLLOIDS

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

(2017) Chuchu Hou et al.   FOOD HYDROCOLLOIDS

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Two-step complex behavior between Bowman–Birk protease inhibitor and ι -carrageenan: Effect of protein concentration, ionic strength and temperature

(2017) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH

(2017) Xiangzhen Kong et al.   RSC Advances

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

(2016) Arima Diah Setiowati et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction

(2016) Do-Yeong Kim et al.   FOOD CHEMISTRY

Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic

(2016) Fuge Niu et al.   FOOD CHEMISTRY

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

(2016) Duoxia Xu et al.   FOOD CHEMISTRY

Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods

(2016) Fatemeh Azarikia et al.   FOOD HYDROCOLLOIDS

Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin

(2016) Rammile Ettelaie et al.   FOOD HYDROCOLLOIDS

Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions

(2016) Liya Liu et al.   FOOD HYDROCOLLOIDS

Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin

(2016) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum ( Prosopis alba) in comparison with gum arabic

(2016) Franco Emanuel Vasile et al.   FOOD HYDROCOLLOIDS

Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicity

(2016) Deepika Karnik et al.   FOOD HYDROCOLLOIDS

Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets

(2016) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

(2016) Hao Chen et al.   FOOD HYDROCOLLOIDS

Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyal

(2016) I.B. Gashua et al.   FOOD HYDROCOLLOIDS

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Production and stabilization of a flaxseed oil multi-layer emulsion containing sodium caseinate and pectin

(2016) Canan Kartal et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties

(2015) Yan Liu et al.   CARBOHYDRATE POLYMERS

Application of image processing to assess emulsion stability and emulsification properties of Arabic gum

(2015) Abdullah Hosseini et al.   CARBOHYDRATE POLYMERS

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems

(2015) Jinju Cheng et al.   FOOD HYDROCOLLOIDS

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

(2015) Chaoying Qiu et al.   FOOD HYDROCOLLOIDS

Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

(2015) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

(2015) Huma Bokkhim et al.   FOOD HYDROCOLLOIDS

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions

(2015) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

(2015) Chunlan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product

(2015) Yuexi Yang et al.   FOOD RESEARCH INTERNATIONAL

Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate

(2015) Mohammad Noshad et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Colloidal interactions induced by overlap of mixed protein+polysaccharide interfacial layers

(2014) Rammile Ettelaie et al.   FOOD HYDROCOLLOIDS

Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof

(2014) Huaiqiong Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

(2014) Taslima Ayesha Aktar Nasrin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

(2014) Zhanqun Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li et al.   ULTRASONICS SONOCHEMISTRY

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interfacial cross-linking of β-casein changes the structure of the adsorbed layer

(2013) Riitta Partanen et al.   FOOD HYDROCOLLOIDS

Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

(2013) Yang Yuan et al.   FOOD RESEARCH INTERNATIONAL

Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

(2013) Chun-Li Song et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

(2012) F.A. Perrechil et al.   FOOD HYDROCOLLOIDS

Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability

(2012) Yang Yuan et al.   FOOD HYDROCOLLOIDS

Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

(2012) Zhao Long et al.   FOOD RESEARCH INTERNATIONAL

Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system

(2012) Xi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

(2012) Kyriaki G. Zinoviadou et al.   INTERNATIONAL DAIRY JOURNAL

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions

(2012) Xiu-Ying Zhuo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

(2011) Bo Wang et al.   CARBOHYDRATE POLYMERS

Protein–polysaccharide interactions at fluid interfaces

(2011) Juan Miguel Rodríguez Patino et al.   FOOD HYDROCOLLOIDS

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Formation of corn fiber gum–milk protein conjugates and their molecular characterization

(2011) Madhav P. Yadav et al.   FOOD HYDROCOLLOIDS

Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

(2011) Liya Liu et al.   FOOD HYDROCOLLOIDS

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

(2011) Zhanqun Hou et al.   FOOD HYDROCOLLOIDS

Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

(2011) Li-Ya Niu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Corn fiber gum and milk protein conjugates with improved emulsion stability

(2010) Madhav P. Yadav et al.   CARBOHYDRATE POLYMERS

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

(2010) Yan Li et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings

(2010) Tobias Schmelz et al.   FOOD HYDROCOLLOIDS

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

(2010) Liya Liu et al.   FOOD HYDROCOLLOIDS

Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

(2010) Lixia Mu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

(2009) Adem Gharsallaoui et al.   FOOD CHEMISTRY

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

(2009) Thomas Moschakis et al.   FOOD HYDROCOLLOIDS

Structural modifications of sugar beet pectin and the relationship of structure to functionality

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

(2009) S. Liu et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial Activity of Coffee MelanoidinsA Study of Their Metal-Chelating Properties

(2009) José A. Rufián-Henares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions

(2009) Shashi R. Padala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air–water interface

(2009) Oscar E. Pérez et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Mixed Layers of Sodium Caseinate + Dextran Sulfate: Influence of Order of Addition to Oil−Water Interface

(2009) Laureline S. Jourdain et al.   LANGMUIR

Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

(2009) Young-Hee Cho et al.   LANGMUIR

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

(2008) Athanasia Oswald Matemu et al.   FOOD CHEMISTRY

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

(2008) Adrián A. Perez et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

(2008) Aiqian Ye   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions

(2008) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Atomic force microscopy of tomato and sugar beet pectin molecules

(2007) A KIRBY et al.   CARBOHYDRATE POLYMERS

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

(2007) Laureline Jourdain et al.   FOOD HYDROCOLLOIDS

Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

(2007) François Littoz et al.   FOOD HYDROCOLLOIDS