Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

(2020) Da Chen et al.   CARBOHYDRATE POLYMERS

Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties

(2020) Meng Zhao et al.   JOURNAL OF DAIRY SCIENCE

Droplet-stabilized oil-in-water emulsions protect unsaturated lipids from oxidation

(2019) Sewuese S Okubanjo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

(2019) Jinfeng Peng et al.   JOURNAL OF FOOD SCIENCE

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

(2019) Yiping Cao et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils

(2019) Mehdi Mohammadian et al.   Food Biophysics

Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

(2018) Jinfeng Peng et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Rheological and structural characteristics of whey protein-pectin complex coacervates

(2018) Masoomeh Raei et al.   JOURNAL OF FOOD ENGINEERING

Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Function of Stabilizing High Internal Phase Pickering Emulsions

(2018) Cuixia Sun et al.   LANGMUIR

Elasticity in Physically Cross-Linked Amyloid Fibril Networks

(2018) Yiping Cao et al.   PHYSICAL REVIEW LETTERS

Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition

(2018) Mehdi Mohammadian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

(2018) Koen J.A. Jansens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)

(2017) Zhiming Gao et al.   FOOD HYDROCOLLOIDS

Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage

(2017) D.A. González-Martínez et al.   FOOD HYDROCOLLOIDS

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of protein microparticle and pectin on properties of light mayonnaise

(2017) Cuihua Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amyloid Fibrils as Building Blocks for Natural and Artificial Functional Materials

(2016) Tuomas P. J. Knowles et al.   ADVANCED MATERIALS

Protein Fibrils Induce Emulsion Stabilization

(2016) Jinfeng Peng et al.   LANGMUIR

Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

(2016) Zhili Wan et al.   LANGMUIR

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

(2015) Divya Eratte et al.   Journal of Functional Foods

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

Fibril Formation from Pea Protein and Subsequent Gel Formation

(2014) Claire Darizu Munialo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

(2013) L. Hernández-Rodríguez et al.   FOOD HYDROCOLLOIDS

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

(2013) Daniela Oboroceanu et al.   JOURNAL OF FOOD ENGINEERING

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

(2012) Xiangyang Li et al.   LANGMUIR

Complexation of β-Lactoglobulin Fibrils and Sulfated Polysaccharides

(2011) Owen G. Jones et al.   BIOMACROMOLECULES

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

(2011) S.M. Loveday et al.   FOOD HYDROCOLLOIDS

Influence of Protein Hydrolysis on the Growth Kinetics of β-lg Fibrils

(2011) Ardy Kroes-Nijboer et al.   LANGMUIR

Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction

(2010) Jacob K. Agbenorhevi et al.   CARBOHYDRATE POLYMERS

Interactions between milk proteins and gellan gum in acidified gels

(2010) Carolina Siqueira Franco Picone et al.   FOOD HYDROCOLLOIDS

From peptides and proteins to micro-structure mechanics and rheological properties of fibril systems

(2010) Erik van der Linden   FOOD HYDROCOLLOIDS

Thermodynamic Characterization of Acacia Gum−β-Lactoglobulin Complex Coacervation

(2010) Leïla Aberkane et al.   LANGMUIR

Understanding amyloid aggregation by statistical analysis of atomic force microscopy images

(2010) Jozef Adamcik et al.   Nature Nanotechnology

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

Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes

(2009) Shuanghui Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation

(2008) C. Akkermans et al.   INTERNATIONAL DAIRY JOURNAL