Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

(2021) Wen-Jie Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design future foods using plant protein blends for best nutritional and technological functionality

(2021) Luis Miguel Jiménez-Munoz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps

(2021) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

Oilseeds beyond oil: Press cakes and meals supplying global protein requirements

(2020) Fátima Arrutia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Oilseed proteins – Properties and application as a food ingredient

(2020) Klaudia Kotecka-Majchrzak et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Resolving the Mechanisms of Soy Glycinin Self-Coacervation and Hollow-Condensate Formation

(2020) Nannan Chen et al.   ACS Macro Letters

Heat-induced hollow microcapsule formation using fava bean legumin

(2020) Huanhuan Zhao et al.   FOOD HYDROCOLLOIDS

Bioactive protein/peptides of flaxseed: A review

(2019) Shufen Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

(2018) Bo Jiao et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Physicochemical and emulsification properties of flaxseed ( Linum usitatissimum ) albumin and globulin fractions

(2018) Ifeanyi D. Nwachukwu et al.   FOOD CHEMISTRY

Kinetics of NaCl induced gelation of soy protein aggregates: Effects of temperature, aggregate size, and protein concentration

(2018) Nannan Chen 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

Mechanism of the spontaneous formation of plant protein microcapsules in aqueous solution

(2018) Rémy Cochereau et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of extraction method on functional properties of flaxseed protein concentrates

(2017) Mina Tirgar et al.   FOOD CHEMISTRY

Preparation, characterization and functional properties of flax seed protein isolate

(2016) Pratibha Kaushik et al.   FOOD CHEMISTRY

Thermal aggregation and gelation of soy globulin at neutral pH

(2016) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release

(2016) Chao Wu et al.   RSC Advances

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Protein particle and soluble protein structure in prepared soymilk

(2014) Yeming Chen et al.   FOOD HYDROCOLLOIDS

Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein

(2014) Nannan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions

(2014) Mathieu Destribats et al.   Soft Matter

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

(2012) Jian Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin

(2009) De-Bao Yuan et al.   FOOD RESEARCH INTERNATIONAL

Structural Characterization of Heat-Induced Protein Particles in Soy Milk

(2009) Chengang Ren et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY