Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

(2021) Shizhang Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels

(2021) Liyang Du et al.   FOOD HYDROCOLLOIDS

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

(2021) Min Zhang et al.   FOOD CHEMISTRY

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

(2021) Xiaohong Tong et al.   FOOD HYDROCOLLOIDS

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions

(2020) Yang Wei et al.   FOOD HYDROCOLLOIDS

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

(2020) Chenxi Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

(2020) Shizhang Yan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

(2020) Shulin Zhang et al.   FOOD HYDROCOLLOIDS

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

(2020) Youling L. Xiong et al.   Foods

Cetyltrimethylammonium bromide-nanocrystalline cellulose (CTAB-NCC) based microemulsions for enhancement of topical delivery of curcumin

(2020) Norhidayu Zainuddin et al.   CARBOHYDRATE POLYMERS

Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects

(2020) Anuj Niroula et al.   FOOD HYDROCOLLOIDS

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

(2019) Xiaoyan Song et al.   FOOD CHEMISTRY

Novel colloidal particles and natural small molecular surfactants co-stabilized Pickering emulsions with hierarchical interfacial structure: Enhanced stability and controllable lipolysis

(2019) Yang Wei et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

(2019) Miao Hu et al.   FOOD HYDROCOLLOIDS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

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

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

Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin

(2018) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

(2017) Cansu Ekin Gumus et al.   FOOD RESEARCH INTERNATIONAL

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

Simultaneous adsorption of CTAB surfactant and magnetite nanoparticles on the interfacial tension of n -hexane–water

(2017) Javad Saien et al.   JOURNAL OF MOLECULAR LIQUIDS

Understanding the effect of different size silica nanoparticles and SDS surfactant mixtures on interfacial tension of n -hexane–water

(2016) Javad Saien et al.   JOURNAL OF MOLECULAR LIQUIDS

Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

(2015) Jiayi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Moringa oleifera seed protein with a mineral surface and the influence of surfactants

(2015) Habauka M. Kwaambwa et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Making and breaking bridges in a Pickering emulsion

(2015) David J. French et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

(2014) Zhi-Li Wan et al.   FOOD HYDROCOLLOIDS

Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion

(2014) Nopparat Cheetangdee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation

(2012) Claire Berton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro cytotoxicity, antimicrobial, and metal-chelating activity of triterpene saponins from tea seed grown in Kangra valley, India

(2012) Robin Joshi et al.   MEDICINAL CHEMISTRY RESEARCH

Protein–surfactant interactions: A tale of many states

(2011) Daniel Otzen   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

The role of the cationic surfactants in concentrated emulsions stabilized with globular protein

(2011) S.R. Derkach et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration

(2010) R. Pichot et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Films made of cellulose nanofibrils: surface modification by adsorption of a cationic surfactant and characterization by computer-assisted electron microscopy

(2010) K. Syverud et al.   JOURNAL OF NANOPARTICLE RESEARCH

Thermodynamics, adsorption kinetics and rheology of mixed protein–surfactant interfacial layers

(2009) Cs. Kotsmar et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE