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

Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment

(2020) Xiaohu Luo et al.   Foods

Slit divergent ultrasound pretreatment assisted watermelon seed protein enzymolysis and the antioxidant activity of its hydrolysates in vitro and in vivo

(2020) Chaoting Wen et al.   FOOD CHEMISTRY

Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates

(2020) Zhaoli Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of Low-Frequency Ultrasound on the Particle Size, Solubility and Surface Charge of Reconstituted Sodium Caseinate

(2019) Billy Lo et al.   ULTRASONICS SONOCHEMISTRY

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

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties

(2019) Xuanxuan Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

(2018) Li Wang 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

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

Ultrasound Assisted Acid Hydrolyzed Structure Modification and Loading of Antioxidants on Potato Starch Nanoparticles

(2018) S. Shabana et al.   ULTRASONICS SONOCHEMISTRY

Functionalised dairy streams: Tailoring protein functionality using sonication and heating

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

Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates

(2018) Li Wang et al.   Innovative Food Science & Emerging Technologies

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

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

(2017) Iris Tavernier et al.   FOOD HYDROCOLLOIDS

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

(2017) Ru Liu et al.   ULTRASONICS SONOCHEMISTRY

Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value

(2017) Yuanhong Zhang et al.   Food & Function

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao 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

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

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

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2010) Christophe Schmitt et al.   Soft Matter

Controlling Particle Size of a Poorly Water-Soluble Drug Using Ultrasound and Stabilizers in Antisolvent Precipitation

(2009) Sameer V. Dalvi et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH