Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin

(2021) Bao Zhang et al.   FOOD CHEMISTRY

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

(2021) Lu Han et al.   FOOD CHEMISTRY

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

(2021) Mengjie Geng et al.   FOOD HYDROCOLLOIDS

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

(2021) Xin Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

(2020) Anqi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate

(2020) Jun Yan et al.   FOOD HYDROCOLLOIDS

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

Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein

(2019) Fengchao Zha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

(2018) Yuqing Zhu et al.   FOOD HYDROCOLLOIDS

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

(2018) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties

(2018) Xiaoyu Wen et al.   Food Bioscience

Nanoencapsulation of quercetin and curcumin in casein-based delivery systems

(2018) Nazanin Ghayour et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels

(2018) Yu Cheng et al.   FOOD HYDROCOLLOIDS

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch

(2017) Da-Nian Zhou et al.   FOOD CHEMISTRY

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

(2017) Qing Guo et al.   FOOD HYDROCOLLOIDS

Effect of the molecular weight of a neutral polysaccharide on soy protein gelation

(2017) Sónia R. Monteiro et al.   FOOD RESEARCH INTERNATIONAL

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

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

(2017) Susana Cofrades et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil

(2016) Xiao Liu et al.   FOOD HYDROCOLLOIDS

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

(2016) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transforming Structural Breakdown into Sensory Perception of Texture

(2015) E. Allen Foegeding et al.   JOURNAL OF TEXTURE STUDIES

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of different coagulants on coagulation behavior of acid-induced soymilk

(2013) Qi Zhang et al.   FOOD HYDROCOLLOIDS

Design and Characterization of Controlled-Release Edible Packaging Films Prepared with Synergistic Whey-Protein Polysaccharide Complexes

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

Glucose-responsive insulin delivery microhydrogels from methacrylated dextran/concanavalin A: Preparation and in vitro release study

(2012) Ruixue Yin et al.   CARBOHYDRATE POLYMERS

Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

(2012) Elise Ringgenberg et al.   FOOD HYDROCOLLOIDS

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion

(2009) Khanitta Manoi et al.   JOURNAL OF FOOD ENGINEERING