Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers

Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

(2022) Zhi-Xuan Huang et al.   Food Biophysics

A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles

(2021) Zhiqiang Lu et al.   FOOD CHEMISTRY

New insights into the NaCl impact on emulsifying properties of globular proteins

(2021) Lili Zhang et al.   FOOD HYDROCOLLOIDS

Chitosan-stabilized emulsion gels via pH-induced droplet flocculation

(2020) Xiao-Yan Wang et al.   FOOD HYDROCOLLOIDS

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide

(2020) Ze-Zhou Hao et al.   FOOD HYDROCOLLOIDS

Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH

(2020) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure

(2020) Y.T. Xu et al.   FOOD HYDROCOLLOIDS

Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise

(2020) Emanuele Armaforte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

(2018) Xiao Liu et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

(2018) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

(2018) Yan-Teng Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

(2018) Ye-Bao Chen et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

(2017) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

(2017) Muhammad H. Alu’datt et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

(2017) Xue-Feng Zhu et al.   Food & Function

Destabilization of mayonnaise induced by lipid crystallization upon freezing

(2016) Yayoi Miyagawa et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

(2016) William Wachira Mwangi et al.   FOOD HYDROCOLLOIDS

Soybean protein isolate gel particles as foaming and emulsifying agents

(2016) Kentaro Matsumiya et al.   FOOD HYDROCOLLOIDS

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

(2016) Peter Chivero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

(2014) Tahira Mohsin Ali et al.   STARCH-STARKE

Kinetics of chitosan hydrogel formation in high internal phase oil-in-water emulsions (HIPEs) using viscoelastic measurements

(2013) Jonathan Miras et al.   Soft Matter

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

(2012) Zhen Ma et al.   Food and Bioprocess Technology

Characterization of complexes of soy protein and chitosan heated at low pH

(2012) Yang Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of Pickering Emulsion Gels Formed by Droplet Bridging

(2011) Matthew N. Lee et al.   LANGMUIR

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Emulsification and Stabilization Mechanisms of O/W Emulsions in the Presence of Chitosan

(2008) Linda Payet et al.   LANGMUIR