Effect of heat-treated tea water-insoluble protein nanoparticles on the characteristics of Pickering emulsions

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

(2021) Bowen Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

(2020) Zhongyang Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanotechnology with biological macromolecules

(2020) Yangchao Luo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

(2020) Xiaojia Yan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

(2020) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Functional properties and structural profiles of water-insoluble proteins from three types of tea residues

(2019) Zhongyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

(2019) Maryam Nikbakht Nasrabadi et al.   FOOD CHEMISTRY

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

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

(2019) Juzhong Tan et al.   JOURNAL OF FOOD SCIENCE

Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

(2019) Fangjian Ning et al.   FOOD HYDROCOLLOIDS

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Airglow discharge plasma treatment affects the surface structure and physical properties of zein films

(2019) Yuan Li et al.   JOURNAL OF FOOD ENGINEERING

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts ( Vigna radiata )

(2018) Lin Chen et al.   FOOD CHEMISTRY

Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods

(2018) Jingyi Xue et al.   FOOD HYDROCOLLOIDS

Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

(2018) Quang Tri Ho et al.   INTERNATIONAL DAIRY JOURNAL

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

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

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

(2018) Xing Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

(2018) Li Cheng Sow et al.   JOURNAL OF FOOD ENGINEERING

Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

(2018) Daniel Ananey-Obiri et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion

(2018) Mohammad Makeri et al.   Journal of Food Measurement and Characterization

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

(2018) Meng-Ping Wang et al.   FOOD HYDROCOLLOIDS

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

(2018) Yige Zhou et al.   FOOD CHEMISTRY

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

(2018) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions

(2017) 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

Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine

(2016) Naveen Kumar Vate et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution

(2016) Cuixia Sun et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

(2016) Anwesha Sarkar et al.   Soft Matter

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

(2015) Jiande Wu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

(2015) Hande Baltacıoğlu et al.   FOOD CHEMISTRY

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of heat treatment on structure and immunogenicity of recombinant peanut protein Ara h 2.01

(2015) Liang-Liang Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

(2011) Ping Tong et al.   FOOD CHEMISTRY

Characteristics of Pickering Emulsion Gels Formed by Droplet Bridging

(2011) Matthew N. Lee et al.   LANGMUIR

Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase

(2010) Brygida E. Dybowska   JOURNAL OF FOOD ENGINEERING

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

(2010) Christophe Schmitt et al.   Soft Matter

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

(2009) Maneephan Keerati-u-rai et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

(2009) Vassilios Raikos   FOOD HYDROCOLLOIDS

Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins

(2009) M. Naushad Emmambux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY