Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions

Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates

(2023) Jing Yang et al.   FOOD HYDROCOLLOIDS

Interfacial arrangement of tunable gliadin nanoparticles via electrostatic assembly with pectin: Enhancement of foaming property

(2023) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient

(2022) Jack Yang et al.   Food Structure-Netherlands

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

(2022) Nannan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on the utilization of flaxseed protein as interfacial stabilizers for food applications

(2022) Dengfeng Peng et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

(2022) Jing Yang et al.   ULTRASONICS SONOCHEMISTRY

The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition

(2022) Jack Yang et al.   FOOD HYDROCOLLOIDS

Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate

(2022) Hong Wang et al.   FOOD HYDROCOLLOIDS

Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

(2022) Ting Hu et al.   FOOD RESEARCH INTERNATIONAL

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

Interfacial behavior of plant proteins — novel sources and extraction methods

(2021) Jack Yang et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties

(2021) Xiaoyan Zhu et al.   Food Biophysics

Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior

(2021) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

(2020) Emma B.A. Hinderink et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

(2020) Ying Zhu et al.   FOOD HYDROCOLLOIDS

Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution

(2020) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

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

Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound

(2020) Haotian Liu et al.   ULTRASONICS SONOCHEMISTRY

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

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

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

(2020) Eleni Ntone et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering

(2019) Lirong Cheng et al.   LANGMUIR

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

(2018) Cong Ren et al.   FOOD RESEARCH INTERNATIONAL

Swirling cavitation improves the emulsifying properties of commercial soy protein isolate

(2018) Feng Yang et al.   ULTRASONICS SONOCHEMISTRY

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

(2018) Meng-Ping Wang et al.   FOOD HYDROCOLLOIDS

The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

(2018) Liurong Huang et al.   FOOD CHEMISTRY

Adsorption and Distribution of Edible Gliadin Nanoparticles at the Air/Water Interface

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial rheology of mixed layers of food proteins and surfactants

(2013) Abhijit Dan et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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