High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

(2021) Xinxia Zhang et al.   FOOD HYDROCOLLOIDS

Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

(2020) Tolulope Joshua Ashaolu et al.   Foods

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

(2020) Aimin Shi et al.   FOOD HYDROCOLLOIDS

Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties

(2020) Xinxia Zhang et al.   FOOD CHEMISTRY

Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis

(2019) Bei Jin et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

(2019) María Luisa López-Castejón et al.   Food Biophysics

Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper

(2019) Xiao-Nan Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

(2019) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

(2019) Ruren Li et al.   FOOD HYDROCOLLOIDS

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice

(2018) Francesca Bot et al.   JOURNAL OF FOOD ENGINEERING

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

(2018) Somayeh Zamani et al.   Food & Function

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring

(2018) Nisar A. Mir et al.   FOOD CHEMISTRY

Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels

(2018) Jiuling Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

(2017) Xin-Sheng Qin et al.   Food and Bioprocess Technology

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Novel trans fat replacement strategies

(2016) Fan C Wang et al.   Current Opinion in Food Science

Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect

(2015) Rocío Morales et al.   ULTRASONICS SONOCHEMISTRY

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of aggregational characteristics of emulsions on their rheological properties using the lattice Boltzmann approach

(2011) Sasidhar Kondaraju et al.   Soft Matter

Trans fatty acids, insulin resistance and diabetes

(2010) A K Thompson et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION