Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation

Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition

(2021) Weiping Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties

(2021) Xingzhong Zhang et al.   FOOD HYDROCOLLOIDS

Self-assembled proteins for food applications: A review

(2020) Bárbara Tomadoni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

(2020) Yan Tian et al.   FOOD HYDROCOLLOIDS

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

(2020) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

(2019) Alexia Audebert et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins

(2019) Gang Liu et al.   FOOD HYDROCOLLOIDS

Polyphenol-Binding Amyloid Fibrils Self-Assemble into Reversible Hydrogels with Antibacterial Activity

(2018) Bing Hu et al.   ACS Nano

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

(2018) Charmaine K.W. Koo et al.   JOURNAL OF FOOD ENGINEERING

Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy

(2018) Kaiqiang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li et al.   FOOD HYDROCOLLOIDS

In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy

(2017) W.A. Fahmi Wan Mohamad et al.   FOOD CHEMISTRY

In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils

(2017) Raphaela Araujo Mantovani et al.   FOOD RESEARCH INTERNATIONAL

Formation and pH-stability of whey protein fibrils in the presence of lecithin

(2016) Raphaela Araujo Mantovani et al.   FOOD HYDROCOLLOIDS

In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

(2016) Daniel A. Madalena et al.   FOOD HYDROCOLLOIDS

Interfacial Rheology of Hydrogen-Bonded Polymer Multilayers Assembled at Liquid Interfaces: Influence of Anchoring Energy and Hydrophobic Interactions

(2016) Sandrine Le Tirilly et al.   LANGMUIR

Protein Fibrils Induce Emulsion Stabilization

(2016) Jinfeng Peng et al.   LANGMUIR

Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

(2015) Silvana A. Fioramonti et al.   FOOD HYDROCOLLOIDS

Amyloid Fibrils Enhance Transport of Metal Nanoparticles in Living Cells and Induced Cytotoxicity

(2014) Sreenath Bolisetty et al.   BIOMACROMOLECULES

Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions

(2013) Jessie Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

(2013) Daniela Oboroceanu et al.   JOURNAL OF FOOD ENGINEERING

Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives

(2013) Patrick A. Rühs et al.   JOURNAL OF RHEOLOGY

Gelation, Phase Behavior, and Dynamics of β-Lactoglobulin Amyloid Fibrils at Varying Concentrations and Ionic Strengths

(2012) Sreenath Bolisetty et al.   BIOMACROMOLECULES

Stability of aqueous food grade fibrillar systems against pH change

(2012) Ardy Kroes-Nijboer et al.   FARADAY DISCUSSIONS

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nanoemulsions for Food Applications: Development and Characterization

(2011) Hélder Daniel Silva et al.   Food and Bioprocess Technology

β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

(2011) S.M. Loveday et al.   FOOD HYDROCOLLOIDS

Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers

(2010) Jin-Mi Jung et al.   LANGMUIR

Understanding amyloid aggregation by statistical analysis of atomic force microscopy images

(2010) Jozef Adamcik et al.   Nature Nanotechnology

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

(2008) Cynthia Akkermans et al.   BIOMACROMOLECULES

Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate

(2008) Jin-Mi Jung et al.   BIOMACROMOLECULES