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

Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility

(2015) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

(2014) Chloe Amine et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

(2014) Zhumei Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adsorption of microgels at an oil–water interface: correlation between packing and 2D elasticity

(2014) Florent Pinaud et al.   Soft Matter

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

(2014) Mathieu Destribats et al.   Soft Matter

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

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

Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions

(2013) G. Shimoni et al.   FOOD HYDROCOLLOIDS

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Triglyceride–water emulsions stabilised by starch-based nanoparticles

(2013) Ying Tan et al.   FOOD HYDROCOLLOIDS

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Characterization of Soy Protein Nanoparticles Prepared by High Shear Microfluidization

(2013) Lei Jong   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Stabilization of Water-in-Water Emulsions by Addition of Protein Particles

(2013) Bach T. Nguyen et al.   LANGMUIR

Pickering Emulsions Stabilized by Soft Microgels: Influence of the Emulsification Process on Particle Interfacial Organization and Emulsion Properties

(2013) Mathieu Destribats et al.   LANGMUIR

Cocoa particles for food emulsion stabilisation

(2013) Joanne Gould et al.   Food & Function

Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions

(2013) Dafna Meshulam et al.   Food & Function

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

(2013) Anna Timgren et al.   Food Science & Nutrition

Designing colloidal structures for micro and macro nutrient content and release in foods

(2012) David A. Garrec et al.   FARADAY DISCUSSIONS

Quinoa starch granules as stabilizing particles for production of Pickering emulsions

(2012) Marilyn Rayner et al.   FARADAY DISCUSSIONS

The role of glycinin in the formation of gel-like soy protein-stabilized emulsions

(2012) Li-Jun Luo et al.   FOOD HYDROCOLLOIDS

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

(2012) Marilyn Rayner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Molecular Design of Seed Storage Proteins for Enhanced Food Physicochemical Properties

(2012) Mary Rose G. Tandang-Silvas et al.   Annual Review of Food Science and Technology

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

(2012) Maria V. Tzoumaki et al.   Food & Function

Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

(2011) Zijun Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The Applications of Nanotechnology in Food Industry

(2011) Ladan Rashidi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

(2011) Fu Liu et al.   FOOD CHEMISTRY

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on the properties of soy protein-stabilised emulsions

(2011) Fang Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure–Function Relationships of Legume Vicilins

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate

(2011) Maneephan Keerati-u-rai et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals

(2011) Irina Kalashnikova et al.   LANGMUIR

Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability

(2011) Jiali Zhai et al.   LANGMUIR

Soft microgels as Pickering emulsion stabilisers: role of particle deformability

(2011) Mathieu Destribats et al.   Soft Matter

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Dilational rheology of protein films adsorbed at fluid interfaces

(2010) E.H Lucassen-Reynders et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Nanotechnology for the Food and Bioprocessing Industries

(2010) Suresh Neethirajan et al.   Food and Bioprocess Technology

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

(2010) Gonzalo G. Palazolo et al.   FOOD HYDROCOLLOIDS

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

(2010) M.C. Puppo et al.   FOOD HYDROCOLLOIDS

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

Modified starch granules as particle-stabilizers of oil-in-water emulsions

(2010) Anida Yusoff et al.   FOOD HYDROCOLLOIDS

Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

(2010) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Heat-Induced Changes Occurring in Oil/Water Emulsions Stabilized by Soy Glycinin and β-Conglycinin

(2010) Maneephan Keerati-u-rai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of solid particle content on properties of o/w Pickering emulsions

(2010) Justyna Frelichowska et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

(2010) Christophe Schmitt et al.   Soft Matter

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Physicochemical and structural characterisation of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench) seeds

(2009) Chuan-He Tang et al.   FOOD CHEMISTRY

Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

(2009) Li Day et al.   FOOD HYDROCOLLOIDS

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

(2009) Maneephan Keerati-u-rai et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

(2009) Vassilios Raikos   FOOD HYDROCOLLOIDS

Effects of different oils on the properties of soy protein isolate emulsions and gels

(2009) Xin Gu et al.   FOOD RESEARCH INTERNATIONAL

Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein

(2009) Maneephan Keerati-u-rai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

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

Effects of Acylation on the Functional Properties and In Vitro Trypsin Digestibility of Red Kidney Bean (Phaseolus vulgaris L.) Protein Isolate

(2009) Shou-Wei Yin et al.   JOURNAL OF FOOD SCIENCE

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

(2008) Adrián A. Perez et al.   FOOD HYDROCOLLOIDS

Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

(2008) Victor Pizones Ruíz-Henestrosa et al.   FOOD HYDROCOLLOIDS

Topical delivery of lipophilic drugs from o/w Pickering emulsions

(2008) Justyna Frelichowska et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

(2008) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adsorption of soy protein isolate at air–water and oil–water interfaces

(2007) Liliana G. Santiago et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS