Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

(2021) Jingjing Pan et al.   FOOD RESEARCH INTERNATIONAL

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly

(2021) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

Purification and identification of antioxidant peptides from duck plasma proteins

(2020) Jing Yang et al.   FOOD CHEMISTRY

Advances on the antioxidant peptides from edible plant sources

(2020) Fai-Chu Wong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

(2020) Tolulope Joshua Ashaolu et al.   Foods

Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions

(2020) Jovana Glusac et al.   FOOD CHEMISTRY

Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions

(2020) Mei-Jia Shi et al.   FOOD CHEMISTRY

Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions

(2020) Xuhui Kan et al.   FOOD HYDROCOLLOIDS

Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

(2020) Chengbin Zhao et al.   Food Bioscience

The Characterization and Stability of the Soy Protein Isolate / 1-Octacosanol Nanocomplex

(2019) Dongze Li et al.   FOOD CHEMISTRY

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Applications of Soy Protein Hydrolysates in the Emerging Functional Foods: A Review

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

(2019) Rui Li et al.   FOOD HYDROCOLLOIDS

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis

(2019) Jin Zhang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates

(2019) Weiguang Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

(2019) Pedro J. García-Moreno et al.   FOOD HYDROCOLLOIDS

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

(2018) Haotian Liu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Interaction of β -conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion

(2018) Mouming Zhao et al.   FOOD CHEMISTRY

3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder

(2018) Longkun Wu et al.   FOOD CHEMISTRY

Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: Sequence, structure, and functions

(2018) Maolin Tu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types

(2018) Erika Meroni et al.   Food & Function

Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

(2017) Virginia Castel et al.   FOOD HYDROCOLLOIDS

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

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Whole soybean protein extraction processes: A review

(2017) K.E. Preece et al.   Innovative Food Science & Emerging Technologies

Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates

(2016) Pedro J. García-Moreno et al.   FOOD CHEMISTRY

Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

(2016) Somruedee Thaiphanit et al.   FOOD HYDROCOLLOIDS

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

(2016) Duoxia Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro antioxidative activities of squid ( Ommastrephes bartrami ) viscera autolysates and identification of active peptides

(2016) Ru Song et al.   PROCESS BIOCHEMISTRY

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

(2016) Carlo G. Rizzello et al.   Journal of Functional Foods

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

(2015) Shao Bing Zhang et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

(2015) Essam Hebishy et al.   Innovative Food Science & Emerging Technologies

Interfacial and Emulsifying Properties of Soybean Peptides with Different Degrees of Hydrolysis

(2015) Tomohiro Imura et al.   Journal of Oleo Science

Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

(2015) Masni Mat Yusoff et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Functional significance of bioactive peptides derived from soybean

(2014) Brij Pal Singh et al.   PEPTIDES

Simplex-Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil from Mixed Seeds

(2012) Yang Li et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Advances in Aqueous Extraction Processing of Soybeans

(2010) K. A. Campbell et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL

Two-Stage Countercurrent Enzyme-Assisted Aqueous Extraction Processing of Oil and Protein from Soybeans

(2009) Juliana Maria Leite Nobrega de Moura et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Peptides As Functional Surfactants

(2008) Annette F. Dexter et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Destabilization of the Emulsion Formed during Aqueous Extraction of Soybean Oil

(2008) Ramón Morales Chabrand et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY