Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases

Polymer coated fat crystals as oil structuring agents: fabrication and oleogelation properties

(2021) Mohd Dona Bin Sintang et al.   FOOD HYDROCOLLOIDS

Mechanical, thermal stability and microstructural properties of emulsion-filled gels: effect of sugar beet pectin/soy protein isolate ratio

(2021) Liping Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

(2021) Qing Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

(2021) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases

(2021) Anlei Ge et al.   JOURNAL OF FOOD ENGINEERING

Emulsion gels with different proteins at the interface: Structures and delivery functionality

(2021) Yao Lu et al.   FOOD HYDROCOLLOIDS

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein–polysaccharide interactions and aggregates in food formulations

(2020) Luigi Gentile   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

(2020) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

(2020) Chong-hao Bi et al.   JOURNAL OF FOOD ENGINEERING

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures

(2020) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Health functionality of dietary oleogel in rats fed high-fat diet: A possibility for fat replacement in foods

(2020) Utthapon Issara et al.   Journal of Functional Foods

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

(2020) Ashok R Patel et al.   Current Opinion in Food Science

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

(2020) Xiaoying Zhang et al.   FOOD HYDROCOLLOIDS

Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion

(2020) Shahid Iqbal et al.   FOOD HYDROCOLLOIDS

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Influence of κ-carrageenan on the rheological behaviour of a model cake flour system

(2020) Min Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

(2020) Xiaonan Sui et al.   Annual Review of Food Science and Technology

Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions

(2020) Shingo Matsuyama et al.   FOOD HYDROCOLLOIDS

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life

(2020) Thaís Jordânia Silva et al.   FOOD RESEARCH INTERNATIONAL

Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state

(2019) Veronique Nelis et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems

(2019) Juan Li et al.   Food Bioscience

Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions

(2019) Shahid Iqbal et al.   FOOD HYDROCOLLOIDS

Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property

(2019) Xing Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases

(2019) Shahid Iqbal et al.   JOURNAL OF FOOD ENGINEERING

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

(2019) Nuntarat Boonlao et al.   JOURNAL OF FOOD ENGINEERING

Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential, and creaming index

(2018) In Kwon Hong et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability

(2018) Smriti Shrestha et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Protein-polysaccharide nanohybrids: Hybridization techniques and drug delivery applications

(2018) Mohamed Gaber et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Rheology and microstructure of mixtures of iota and kappa-carrageenan

(2018) Viet T.N.T. Bui et al.   FOOD HYDROCOLLOIDS

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

(2018) Liping Feng et al.   FOOD HYDROCOLLOIDS

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

Novel trans fat replacement strategies

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

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

(2013) Cheryl Chung et al.   FOOD HYDROCOLLOIDS

Nanoscale structure intercrystalline interactions in fat crystal networks

(2011) Nuria C. Acevedo et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE