Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

(2019) Chen Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content

(2019) Xu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein

(2019) Isadora S. Lopes et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions

(2019) Xiaodan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

(2019) Chang Liu et al.   FOOD HYDROCOLLOIDS

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract

(2018) Yingying Han et al.   FOOD HYDROCOLLOIDS

Formation and Stability of Core–Shell Nanofibers by Electrospinning of Gel-Like Corn Oil-in-Water Emulsions Stabilized by Gelatin

(2018) Cen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of combined pullulan polysaccharide, glycerol, and trehalose on the mechanical properties and the solubility of casted gelatin-soluble edible membranes

(2018) Bingyi Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

(2018) Yang Li et al.   FOOD HYDROCOLLOIDS

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

(2018) Liurong Huang et al.   FOOD CHEMISTRY

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

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

(2016) César Burgos-Díaz et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu 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

Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

(2014) Emilie Perrin et al.   BIOMACROMOLECULES

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Possibilities and limitations in the analysis of covalent interactions between phenolic compounds and proteins

(2014) Sascha Rohn   FOOD RESEARCH INTERNATIONAL

Epigallocatechin gallate (EGCG) attenuates infrasound-induced neuronal impairment by inhibiting microglia-mediated inflammation

(2014) Jing Cai et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

(2013) Dae-Sung Lee et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan

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

Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets

(2007) Saehun Mun et al.   JOURNAL OF FOOD ENGINEERING