Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms

(2019) Juyang Zhang et al.   Foods

The determination of ferulic acid in sugar beet pulp

(2018) P. Jankovská et al.   CZECH JOURNAL OF FOOD SCIENCES

Advanced Glycation End-products (AGEs) in Foods and Their Detecting Techniques and Methods: A Review

(2018) Qingyi Wei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating

(2017) Phoebe X. Qi et al.   FOOD HYDROCOLLOIDS

Emulsifier functionality and process engineering: Progress and challenges

(2017) Ana Letícia Rodrigues Costa et al.   FOOD HYDROCOLLOIDS

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

(2016) Hao Chen et al.   FOOD HYDROCOLLOIDS

Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions

(2015) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate

(2015) A.C.K. Sato et al.   FOOD RESEARCH INTERNATIONAL

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

Emulsion stabilisation using polysaccharide–protein complexes

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

Relating the variation of secondary structure of gelatin at fish oil–water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

(2013) Huihua Liu et al.   FOOD CHEMISTRY

Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate

(2013) Xiangyang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

(2012) Dayang Norulfairuz Abang Zaidel et al.   FOOD HYDROCOLLOIDS

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

(2012) Kyriaki G. Zinoviadou et al.   INTERNATIONAL DAIRY JOURNAL

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

(2011) Kyu Hyun et al.   PROGRESS IN POLYMER SCIENCE

Protein/polysaccharide complexes and coacervates in food systems

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

Functional Biopolymer Particles: Design, Fabrication, and Applications

(2010) Owen Griffith Jones et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

(2008) Eric Dickinson   Soft Matter

Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

(2007) François Littoz et al.   FOOD HYDROCOLLOIDS