Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

(2020) Tolulope Joshua Ashaolu et al.   Foods

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

(2020) Aimin Shi et al.   FOOD HYDROCOLLOIDS

Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties

(2020) Xinxia Zhang et al.   FOOD CHEMISTRY

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

(2019) Bei Jin et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

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

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

(2019) Xizhe Fu et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

(2019) An-Qi Bi et al.   ULTRASONICS SONOCHEMISTRY

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

(2019) Jiang Yi et al.   FOOD CHEMISTRY

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

(2018) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes

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

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-thaw Stability

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

(2018) A.G. Estrada-Fernández et al.   JOURNAL OF FOOD ENGINEERING

Interactions and emulsifying properties of ovalbumin with tannic acid

(2018) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionalised dairy streams: Tailoring protein functionality using sonication and heating

(2018) Thomas S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites

(2018) Tao Wang et al.   Food & Function

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

(2018) A. Vera et al.   ULTRASONICS SONOCHEMISTRY

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

Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

(2017) Li Wang et al.   Innovative Food Science & Emerging Technologies

Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp

(2017) Ru Liu et al.   ULTRASONICS SONOCHEMISTRY

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu 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

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

(2016) Brandon J. Restrepo et al.   JOURNAL OF HEALTH ECONOMICS

Endogenous formation of trans fatty acids: Health implications and potential dietary intervention

(2016) Wei-Lun Hung et al.   Journal of Functional Foods

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

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient

(2014) Elena Peñas et al.   PLANT FOODS FOR HUMAN NUTRITION

Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods

(2014) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

PolyHIPEs: Recent advances in emulsion-templated porous polymers

(2013) Michael S. Silverstein   PROGRESS IN POLYMER SCIENCE

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

Characteristics of Pickering Emulsion Gels Formed by Droplet Bridging

(2011) Matthew N. Lee et al.   LANGMUIR

Trans fatty acids, insulin resistance and diabetes

(2010) A K Thompson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Trans-fatty acids and cancer: a mini-review

(2009) Brennan K. Smith et al.   BRITISH JOURNAL OF NUTRITION

Sonodisruption of re-assembled casein micelles at different pH values

(2009) Ashkan Madadlou et al.   ULTRASONICS SONOCHEMISTRY