Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability

(2019) Wenpu Chen et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes

(2019) Fengchao Zha et al.   FOOD HYDROCOLLOIDS

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties

(2018) Yan Liu et al.   CARBOHYDRATE POLYMERS

Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

(2018) Lin Chen et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation

(2018) Jie Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanopatterned protein-polysaccharide thin films by humidity regulated phase separation

(2018) Russell A. Banta et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide

(2018) Xiu-Qing Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho -phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods

(2017) Eve M. Mulcahy et al.   FOOD CHEMISTRY

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

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

(2017) Chuchu Hou et al.   FOOD HYDROCOLLOIDS

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

Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties

(2016) Weiwei Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

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

Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties

(2016) Jian Guo et al.   FOOD HYDROCOLLOIDS

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   FOOD HYDROCOLLOIDS

Soybean protein isolate gel particles as foaming and emulsifying agents

(2016) Kentaro Matsumiya et al.   FOOD HYDROCOLLOIDS

Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

(2016) Lin 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

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

Fragmented proteins as food emulsion stabilizers: A theoretical study

(2014) Rammile Ettelaie et al.   BIOPOLYMERS

The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules

(2014) Yating Zhang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations

(2014) Yangchao Luo et al.   FOOD CHEMISTRY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

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

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

(2013) Feng Xue et al.   FOOD RESEARCH INTERNATIONAL

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions

(2013) Roy J. B. M. Delahaije et al.   LANGMUIR

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

(2012) Jin-Bo Zhang et al.   FOOD HYDROCOLLOIDS

The role of glycinin in the formation of gel-like soy protein-stabilized emulsions

(2012) Li-Jun Luo et al.   FOOD HYDROCOLLOIDS

Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability

(2012) Madzlan Kasran et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system

(2012) Madzlan Kasran et al.   FOOD HYDROCOLLOIDS

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness

(2012) Alla Nesterenko et al.   INDUSTRIAL CROPS AND PRODUCTS

Mixed protein–polysaccharide interfacial layers: effect of polysaccharide charge distribution

(2012) Rammile Ettelaie et al.   Soft Matter

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

(2010) Lixia Mu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional egg white–pectin conjugates prepared by controlled Maillard reaction

(2010) Jafar Al-Hakkak et al.   JOURNAL OF FOOD ENGINEERING

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

(2009) Junqiang Jia et al.   FOOD CHEMISTRY

Structural Characterization of Heat-Induced Protein Particles in Soy Milk

(2009) Chengang Ren et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stable Oil-in-Water Emulsions Prepared from Soy Protein−Dextran Conjugates

(2009) Keke Xu et al.   LANGMUIR

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter