Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates

Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface

(2021) Alina Bock et al.   Food Biophysics

Emerging applications of site-directed spin labeling electron paramagnetic resonance (SDSL-EPR) to study food protein structure, dynamics, and interaction

(2021) Hui Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Design, synthesis and characterization of lysozyme–gentisic acid dual-functional conjugates with antibacterial/antioxidant activities

(2021) Hui Li et al.   FOOD CHEMISTRY

Polyphenol Chemistry: Implications for Nutrition, Health and the Environment

(2020) Jess D. Reed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discriminating changes in protein structure using PTAD conjugation to tyrosine

(2020) Mahta Moinpour et al.   PROTEIN SCIENCE

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

(2020) Moting Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide

(2020) Leqi Cui et al.   FOOD HYDROCOLLOIDS

Structural and functional properties of food protein-derived antioxidant peptides

(2019) Ifeanyi D. Nwachukwu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion

(2019) Chia Chun Loi et al.   FOOD RESEARCH INTERNATIONAL

Improving Antioxidant Activity of β-Lactoglobulin by Nature-inspired Conjugation with Gentisic Acid

(2019) Hui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

(2018) Hafiz Rizwan Sharif et al.   FOOD HYDROCOLLOIDS

Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

(2018) Jianhua Yi et al.   FOOD HYDROCOLLOIDS

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system

(2018) Julia K. Keppler et al.   FOOD HYDROCOLLOIDS

Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

(2018) Maja Primozic et al.   FOOD HYDROCOLLOIDS

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers

(2018) Zhenbao Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

(2017) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration

(2017) Rui Silva et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Systematic Investigation of EDC/sNHS-Mediated Bioconjugation Reactions for Carboxylated Peptide Substrates

(2016) Kyle A. Totaro et al.   BIOCONJUGATE 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

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

(2016) Xing Chen et al.   Innovative Food Science & Emerging Technologies

β-lactoglobulin stabilized nanemulsions—Formulation and process factors affecting droplet size and nanoemulsion stability

(2016) Ali Ali et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

(2016) Reşat Apak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of ANS fluorescent probes to identify hydrophobic sites on the surface of DREAM

(2014) Walter G. Gonzalez et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Tryptophan 19 residue is the origin of bovine β-lactoglobulin fluorescence

(2014) Jihad René Albani et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

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

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

(2013) C. Berton-Carabin et al.   FOOD HYDROCOLLOIDS

Emulsifying and Interfacial Properties of Vicilins: Role of Conformational Flexibility at Quaternary and/or Tertiary Levels

(2013) Han-Ni Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

(2012) Xiaozhou Song et al.   INDUSTRIAL CROPS AND PRODUCTS

Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion

(2012) Hairan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

(2011) Bingcan Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes

(2011) Bingcan Chen et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil-in-Water Emulsions

(2011) Vladimiro Cardenia et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions

(2010) Claire Berton et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions

(2008) Caitlin S. Boon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY