Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

Emulsion stabilisation using polysaccharide–protein complexes

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

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

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

Anticancer polysaccharides from natural resources: A review of recent research

(2012) Aizhen Zong et al.   CARBOHYDRATE POLYMERS

Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

(2012) J.-L. Mession et al.   FOOD HYDROCOLLOIDS

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system

(2012) J.-L. Mession et al.   FOOD HYDROCOLLOIDS

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

Stabilising emulsion-based colloidal structures with mixed food ingredients

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

Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying

(2011) Adem Gharsallaoui et al.   Food and Bioprocess Technology

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

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

(2010) Francesco Donsì et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein

(2009) Adem Gharsallaoui et al.   Food Biophysics

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

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

Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes

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

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

(2008) David Julian McClements et al.   Food Biophysics

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS