Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins

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Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions

(2021) Huan Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Silver carp scale gelatins for the stabilization of fish oil-loaded emulsions

(2021) Jiamin Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Succinylation of milk proteins: Influence on micronutrient binding and functional indices

(2020) Aanchal Agarwal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions

(2020) Ting Zhang et al.   FOOD HYDROCOLLOIDS

Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

(2020) Ting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH

(2020) Ting Zhang et al.   Food Science and Human Wellness

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration

(2020) Xin Feng et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

(2020) Ting Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fish gelatin modifications: A comprehensive review

(2019) Tao Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering

(2019) Tingting Wu et al.   CHINESE CHEMICAL LETTERS

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

(2019) Mengzhen Ding et al.   FOOD HYDROCOLLOIDS

Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces

(2019) Ting Zhang et al.   FOOD CHEMISTRY

Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions

(2019) Mengzhen Ding et al.   FOOD CHEMISTRY

Effects of surfactant type and preparation pH on the droplets and emulsion forms of fish oil-loaded gelatin/surfactant-stabilized emulsions

(2019) Ting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

The functional properties and structural characteristics of deamidated and succinylated wheat gluten

(2018) Yanhong Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

(2018) Danai Charoensuk et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chitosan/gelatin/copaiba oil emulsion formulation and its potential on controlling the growth of pathogenic bacteria

(2017) Crisiane A. Marangon et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

(2017) Cheng-Bin Zhao et al.   PROCESS BIOCHEMISTRY

Structural characterization, in-vivo acute systemic toxicity assessment and in-vitro intestinal absorption properties of tilapia (Oreochromis niloticus) skin acid and pepsin solublilized type I collagen

(2016) Jingyi Zhang et al.   PROCESS BIOCHEMISTRY

Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects

(2014) Roy J.B.M. Delahaije et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: chemical and functional properties

(2014) Zhen-Ling Luo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Single-Molecule Force Spectroscopy of the Aplysia Cell Adhesion Molecule Reveals Two Homophilic Bonds

(2012) E. Martines et al.   BIOPHYSICAL JOURNAL

Functional properties of acetylated glutenin and gliadin at varying pH values

(2012) Mahsa Majzoobi et al.   FOOD CHEMISTRY

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

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS

Oats protein isolate: Thermal, rheological, surface and functional properties

(2008) Abdellatif Mohamed et al.   FOOD RESEARCH INTERNATIONAL