Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Foaming properties, linear and nonlinear surface dilatational rheology of sodium caseinate, tannin acid and octenyl succinate starch ternary complex

(2019) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions

(2019) Prasanth K.S. Pillai et al.   FOOD CHEMISTRY

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

Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties

(2019) Yingxin Wang et al.   FOOD CHEMISTRY

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

(2019) Darío M. Cabezas et al.   FOOD HYDROCOLLOIDS

Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion

(2019) Chang Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Role of the Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice

(2019) Haijuan Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

(2019) Fataneh Behrouzain et al.   CARBOHYDRATE POLYMERS

Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions

(2019) Prasanth K.S. Pillai et al.   FOOD CHEMISTRY

Added ferulic acid enhances the emulsifying properties of pectins from different sources

(2019) Zhanpeng Liu et al.   FOOD HYDROCOLLOIDS

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

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

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin

(2018) Shanshan Zhang et al.   FOOD CHEMISTRY

Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces

(2018) Weiwei Li 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

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

(2018) Gulcin Yildiz et al.   Innovative Food Science & Emerging Technologies

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

(2018) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological surface properties of commercial citrus pectins at different pH and concentration

(2018) Noemi Baldino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties

(2018) Daniel Trujillo-Ramírez et al.   REACTIVE & FUNCTIONAL POLYMERS

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

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

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

Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

(2017) F. Tamm et al.   FOOD HYDROCOLLOIDS

Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH

(2017) Noushin Eghbal et al.   FOOD HYDROCOLLOIDS

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

(2017) U.S. Schmidt et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum

(2017) Manuel Felix et al.   FOOD HYDROCOLLOIDS

Engineering of acidic O/W emulsions with pectin

(2016) K. Alba et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

(2016) Claire C. Berton-Carabin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer

(2016) Weiwei Li et al.   FOOD HYDROCOLLOIDS

Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions

(2016) Liya Liu et al.   FOOD HYDROCOLLOIDS

Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

(2016) Fu Liu et al.   FOOD HYDROCOLLOIDS

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

(2016) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion

(2015) Jingjing Zhao et al.   FOOD HYDROCOLLOIDS

Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility

(2015) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Sequential modulation of pH and ionic strength in phase separated whey protein isolate – Pectin dispersions: Effect on structural organization

(2015) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

Nonlinear rheology of complex fluid–fluid interfaces

(2014) Leonard M.C. Sagis et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

(2014) Zhi-Li Wan et al.   FOOD HYDROCOLLOIDS

Complex interfaces in food: Structure and mechanical properties

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

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

(2013) Varvara Mitropoulos et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

(2013) Hanna Salminen et al.   FOOD HYDROCOLLOIDS

Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes

(2013) N.Y. Hernández-Marín et al.   JOURNAL OF FOOD ENGINEERING

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes

(2012) Y. Serfert 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

Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

(2012) Tu Tran et al.   FOOD HYDROCOLLOIDS

Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

(2012) Xiangyang Li et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

(2012) Baoru Yin et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation

(2011) Adrián A. Perez et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

(2011) Liya Liu et al.   FOOD CHEMISTRY

Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH

(2011) Nerina A. Camino et al.   FOOD HYDROCOLLOIDS

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Interfacial rheology of protein–surfactant mixtures

(2009) Julia Maldonado-Valderrama et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes

(2009) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

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

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