Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

(2019) Yuan Zou et al.   FOOD HYDROCOLLOIDS

SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying

(2019) João Vitor Munari Benetti et al.   FOOD RESEARCH INTERNATIONAL

Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

(2019) Xinyue Ding et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

(2019) Ahmed Taha et al.   ULTRASONICS SONOCHEMISTRY

Observations on passive microrheology for monitoring the fermentation process in yoghurt

(2019) Carlotta Ceniti et al.   INTERNATIONAL DAIRY JOURNAL

Cold gel-like emulsions of lactoferrin subjected to ohmic heating

(2018) Guilherme de Figueiredo Furtado et al.   FOOD RESEARCH INTERNATIONAL

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

(2018) Ahmed Taha et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng et al.   FOOD HYDROCOLLOIDS

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions

(2017) Yuan Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Gelation of oil-in-water emulsions stabilized by whey protein

(2016) Raphaela Araujo Mantovani et al.   JOURNAL OF FOOD ENGINEERING

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

(2016) Peipei Zhang et al.   ULTRASONICS SONOCHEMISTRY

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

(2015) Vito M. Paradiso et al.   FOOD HYDROCOLLOIDS

Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study

(2015) Ruojie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

(2014) Brian M. Degner et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production and modification of nanofibrillated cellulose using various mechanical processes: A review

(2013) H.P.S. Abdul Khalil et al.   CARBOHYDRATE POLYMERS

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

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

(2011) Fu Liu et al.   FOOD CHEMISTRY

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

(2011) Mao Yang et al.   FOOD RESEARCH INTERNATIONAL

Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type

(2011) Mangang Wu et al.   JOURNAL OF FOOD ENGINEERING

Freeze–thaw stability of mayonnaise type oil-in-water emulsions

(2010) Emma Magnusson et al.   FOOD HYDROCOLLOIDS

Cold-set whey protein gels induced by calcium or sodium salt addition

(2010) Kátia Regina Kuhn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

(2010) Duoxia Xu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Minimising oil droplet size using ultrasonic emulsification

(2009) T.S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant activity of minor components of tree nut oils

(2008) H. Miraliakbari et al.   FOOD CHEMISTRY

Comparison of fuel properties and emission characteristics of two- and three-phase emulsions prepared by ultrasonically vibrating and mechanically homogenizing emulsification methods

(2008) Cherng-Yuan Lin et al.   FUEL

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING

Effect of pH and Ionic Strength on the Physicochemical Properties of Coconut Milk Emulsions

(2008) N. Tangsuphoom et al.   JOURNAL OF FOOD SCIENCE

Food emulsions studied by DWS: recent advances

(2007) Milena Corredig et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY