Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose

Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

(2020) Wei Xu et al.   FOOD HYDROCOLLOIDS

Adjustment of the structural and functional properties of okara protein by acid precipitation

(2020) Yongjian Cai et al.   Food Bioscience

Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

(2020) Zheng Fang et al.   FOOD HYDROCOLLOIDS

Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

(2019) Leyla Alizadeh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

(2019) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions

(2019) Xiaodan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

(2019) Zoi Rousi et al.   FOOD HYDROCOLLOIDS

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

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Soluble complexes between chenopodins and alginate/chitosan: Intermolecular interactions and structural-physicochemical properties

(2019) Isabel Romo et al.   CARBOHYDRATE POLYMERS

Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers

(2019) Yao Hu et al.   CARBOHYDRATE POLYMERS

Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

(2019) Lihua Huang et al.   FOOD HYDROCOLLOIDS

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

(2019) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

(2019) Linda Le Roux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

(2018) Yongjian Cai et al.   FOOD HYDROCOLLOIDS

Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara

(2018) Vitória Ribeiro Garcia de Figueiredo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Effects of pretreatments on the structure and functional properties of okara protein

(2018) Xia Tao et al.   FOOD HYDROCOLLOIDS

Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism

(2017) Emmanuel Duhoranimana et al.   FOOD HYDROCOLLOIDS

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

(2016) Hong-yan Hu et al.   FOOD HYDROCOLLOIDS

Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing

(2016) Suchada Piriyaprasarth et al.   FOOD HYDROCOLLOIDS

Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions

(2016) Yan Huan et al.   JOURNAL OF DAIRY SCIENCE

Biovalorisation of okara (soybean residue) for food and nutrition

(2016) Weng Chan Vong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

(2015) Qiangzhong Zhao et al.   FOOD HYDROCOLLOIDS

Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose

(2014) Juan Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

(2012) Zhao Long et al.   FOOD HYDROCOLLOIDS

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

(2011) Liya Liu et al.   FOOD CHEMISTRY