Naturally occurring protein-polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

(2012) Baoru Yin et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

(2011) Bo Wang et al.   CARBOHYDRATE POLYMERS

Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

(2011) Maria G. Carneiro-da-Cunha et al.   CARBOHYDRATE POLYMERS

A simple strategy for charge selective biopolymer sensing

(2011) Amit K. Ghosh et al.   CHEMICAL COMMUNICATIONS

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   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

Environmental Applications of Biosurfactants: Recent Advances

(2011) Magdalena Pacwa-Płociniczak et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Isolation and partial characterization of a biosurfactant mixture produced by Sphingobacterium sp. isolated from soil

(2011) C. Burgos-Díaz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

(2010) Sung Je Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

(2010) Bo Wang et al.   JOURNAL OF FOOD ENGINEERING

The physicochemical properties and chemical composition of trehalose lipids produced by Rhodococcus erythropolis 51T7

(2009) A.M. Marqués et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

(2009) S. Liu et al.   FOOD RESEARCH INTERNATIONAL