Long-term stable emulsions prepared from lentil protein fibrillar aggregates

Relationship between the emulsifying properties and formation time of rice bran protein fibrils

(2020) Shuxian Pang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate

(2020) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

(2019) Long Bai et al.   FOOD HYDROCOLLOIDS

Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions

(2019) Shahid Iqbal et al.   FOOD HYDROCOLLOIDS

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Pickering emulsions by combining cellulose nanofibrils and nanocrystals: phase behavior and depletion stabilization

(2018) Long Bai et al.   GREEN CHEMISTRY

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

(2018) Fatemeh Javidi et al.   FOOD HYDROCOLLOIDS

Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

(2017) Shengju Ge et al.   FOOD CHEMISTRY

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

(2017) Zhiming Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier

(2016) Kiang Wei Ho et al.   FOOD HYDROCOLLOIDS

Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

(2016) Cuihua Chang 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

Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

(2015) Thunnalin Winuprasith et al.   FOOD HYDROCOLLOIDS

Transmission Electron Microscopy as an Orthogonal Method to Characterize Protein Aggregates

(2015) Joyce J. Sung et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

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

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

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Lentil and Chickpea Protein-Stabilized Emulsions: Optimization of Emulsion Formulation

(2011) Asli Can Karaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fibrillar structures in food

(2011) Ardy Kroes-Nijboer et al.   Food & Function

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL