Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum

Food and beverage flavour pairing: A critical review of the literature

(2020) Charles Spence   FOOD RESEARCH INTERNATIONAL

Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils

(2020) Qing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

(2020) Moting Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

(2019) Chen Cheng et al.   FOOD CHEMISTRY

Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion

(2019) Qi Li et al.   FOOD HYDROCOLLOIDS

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

(2019) Shuai Chen et al.   FOOD HYDROCOLLOIDS

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

Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions

(2018) Wen-Yan Liu et al.   FOOD HYDROCOLLOIDS

Quercetagetin-Loaded Composite Nanoparticles Based on Zein and Hyaluronic Acid: Formation, Characterization, and Physicochemical Stability

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

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Adequacy of Plant-Based Proteins in Chronic Kidney Disease

(2018) Shivam Joshi et al.   JOURNAL OF RENAL NUTRITION

Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage

(2017) D.A. González-Martínez et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time

(2016) Vassilios Raikos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food emulsions as delivery systems for flavor compounds: A review

(2015) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Layer-by-Layer Technique to Developing Functional Nanolaminate Films with Antifungal Activity

(2015) María José Fabra et al.   Food and Bioprocess 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 anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

(2015) Chunlan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil

(2014) Eline Ryckebosch et al.   FOOD CHEMISTRY

Odorant Synergy Effects as the Cause of Fishy Malodors in Algal Marine Oils

(2014) Raymond T. Marsili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsification of algal oil with soy lecithin improved DHA bioaccessibility but did not change overall in vitro digestibility

(2014) Xinjie Lin et al.   Food & Function

Salt-Induced Fabrication of Superhydrophilic and Underwater Superoleophobic PAA-g-PVDF Membranes for Effective Separation of Oil-in-Water Emulsions

(2013) Wenbin Zhang et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides

(2011) D.R. Klassen et al.   FOOD RESEARCH INTERNATIONAL

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

(2010) María Soledad Álvarez Cerimedo et al.   FOOD RESEARCH INTERNATIONAL

Production of omega-3 polyunsaturated fatty acid concentrates: A review

(2009) Nuria Rubio-Rodríguez et al.   Innovative Food Science & Emerging Technologies

Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine Insecticides

(2008) Dorothea F.K. Rawn et al.   JOURNAL OF FOOD SCIENCE

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

(2008) Eric Dickinson   Soft Matter