Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

(2021) Lei Zhou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances and perspectives of ultrasound assisted membrane food processing

(2020) Andrés Córdova et al.   FOOD RESEARCH INTERNATIONAL

Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl

(2020) Junhua Li et al.   FOOD RESEARCH INTERNATIONAL

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

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

(2020) Mingming Zhong et al.   FOOD HYDROCOLLOIDS

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound

(2020) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

(2020) Bhavesh Panchal et al.   FOOD CHEMISTRY

Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene

(2020) Zhong Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Advances in application of ultrasound in food processing: A review

(2020) Nitya Bhargava et al.   ULTRASONICS SONOCHEMISTRY

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Ultrasonic/sonochemical synthesis and evaluation of nanostructured oil in water emulsions for topical delivery of protein drugs

(2019) S. Mohamadi Saani et al.   ULTRASONICS SONOCHEMISTRY

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content

(2019) Zewen Xi et al.   FOOD CHEMISTRY

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

(2019) Masooma Munir et al.   Innovative Food Science & Emerging Technologies

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

(2019) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

(2019) Yao Lu et al.   FOOD HYDROCOLLOIDS

Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects

(2019) Dan-Dan Li et al.   FOOD HYDROCOLLOIDS

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

(2018) Kivia M. Albano et al.   ULTRASONICS SONOCHEMISTRY

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

(2018) Ahmed Taha et al.   ULTRASONICS SONOCHEMISTRY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

(2018) Liping Feng et al.   FOOD HYDROCOLLOIDS

Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

(2017) Christos Soukoulis et al.   FOOD CHEMISTRY

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability

(2017) David Julian McClements   FOOD HYDROCOLLOIDS

Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum

(2017) Thais C. Brito-Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

(2017) Ivana M. Geremias-Andrade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca 2+ mediated gelation

(2016) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.

(2015) Lina Yu et al.   FOOD CHEMISTRY

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

(2015) Clare Kyomugasho et al.   FOOD CHEMISTRY

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

(2015) César Ozuna et al.   FOOD RESEARCH INTERNATIONAL

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY