Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

(2021) Yang Chen et al.   FOOD HYDROCOLLOIDS

Structural transitions of ovalbumin/κ-carrageenan complexes under the effects of pH and composition

(2020) Zhizhuo Lu et al.   CHEMICAL PHYSICS

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

(2020) Zhenshun Li et al.   Scientific Reports

Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State

(2020) Kaiwen Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes

(2019) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin

(2019) Shitao Tang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Polyphenol–Protein–Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-Like Model Systems

(2019) Stephan Sommer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of charge density of polysaccharide on self-assembly behaviors of ovalbumin and sodium alginate

(2019) Junzhu Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant

(2019) Xiaoyan Song et al.   FOOD CHEMISTRY

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

(2019) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

(2019) Yunxiao Xie et al.   ULTRASONICS SONOCHEMISTRY

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

(2018) Fuge Niu et al.   FOOD CHEMISTRY

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes

(2018) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions

(2018) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

(2018) Juarez Vicente et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and Characterization of Oleogel Stabilized by Gelatin-Polyphenol-Polysaccharides Nanocomplexes

(2018) Chaoying Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

(2017) Lei Ji et al.   FOOD HYDROCOLLOIDS

Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

(2017) Fuge Niu et al.   FOOD HYDROCOLLOIDS

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Effect of substitution degree on carboxymethylcellulose interaction with lysozyme

(2017) Zhenshun Li et al.   FOOD HYDROCOLLOIDS

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functional improvements in bovine serum albumin–fucoidan conjugate through the Maillard reaction

(2016) Do-Yeong Kim et al.   FOOD CHEMISTRY

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

(2016) Shuang Liu et al.   FOOD CHEMISTRY

Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties

(2016) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro evaluation of the effects of protein–polyphenol–polysaccharide interactions on (+)-catechin and cyanidin-3-glucoside bioaccessibility

(2015) Ana Oliveira et al.   Food & Function

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

FTIR spectroscopic imaging of protein aggregation in living cells

(2013) Lisa M. Miller et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Stabilising emulsion-based colloidal structures with mixed food ingredients

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

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes

(2009) An-Cheol Lee et al.   FOOD RESEARCH INTERNATIONAL