Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase

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

(2020) Jovana Glusac et al.   FOOD CHEMISTRY

Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation

(2020) Lijing Ke et al.   FOOD RESEARCH INTERNATIONAL

Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

(2020) Farhad Alavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

(2020) Chong-hao Bi et al.   JOURNAL OF FOOD ENGINEERING

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

(2019) Lei Zhong et al.   CARBOHYDRATE POLYMERS

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterizing emulsion properties of microalgal and cyanobacterial protein isolates

(2019) Emma Teuling et al.   Algal Research-Biomass Biofuels and Bioproducts

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

(2019) Fuchao Zhan et al.   JOURNAL OF MOLECULAR LIQUIDS

Application of biosurfactants and chitosan in toothpaste formulation

(2019) Ana Helena M. Resende et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Biosurfactants, natural alternatives to synthetic surfactants: Physicochemical properties and applications

(2019) Ruksana Jahan et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

(2019) Kaiyun Luo et al.   JOURNAL OF FOOD ENGINEERING

Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation

(2019) Haibo Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhanced CaSO 4 -induced gelation properties of soy protein isolate emulsion by pre-aggregation

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

(2018) M. Klost et al.   FOOD HYDROCOLLOIDS

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

(2018) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study

(2018) Suwimon Ariyaprakai et al.   Food Biophysics

Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium

(2018) Xufeng Wang et al.   JOURNAL OF FOOD ENGINEERING

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

Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

(2016) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

(2014) Zhumei Cui et al.   FOOD HYDROCOLLOIDS

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets

(2012) Hassan Firoozmand et al.   FOOD HYDROCOLLOIDS

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

Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince

(2011) P.K. Binsi et al.   FOOD CHEMISTRY

Complex coacervation in pea protein isolate–chitosan mixtures

(2011) Catherine Elmer et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

(2011) Mao Yang et al.   FOOD RESEARCH INTERNATIONAL

Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

(2010) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS