Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

(2019) Claire Albert et al.   JOURNAL OF CONTROLLED RELEASE

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

(2019) Tao Yang et al.   FOOD HYDROCOLLOIDS

Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

(2019) Bifen Chen et al.   FOOD HYDROCOLLOIDS

Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

(2019) Rui Li et al.   FOOD HYDROCOLLOIDS

Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates

(2019) Feng Xue et al.   FOOD HYDROCOLLOIDS

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

(2019) Xuyan Dong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals

(2018) Fu Liu et al.   FOOD HYDROCOLLOIDS

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

(2018) Like Mao et al.   FOOD HYDROCOLLOIDS

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

(2018) Qiu-Hong Chen et al.   FOOD HYDROCOLLOIDS

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

(2018) G. Quintana et al.   FOOD RESEARCH INTERNATIONAL

Production and sulfonation of bioactive polyetheretherketone foam for bone substitute applications

(2018) Saitali Tomoglu et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate

(2018) Xiaobing Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties

(2018) Aida Saatchi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

(2018) Ikram Ullah et al.   FOOD HYDROCOLLOIDS

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

(2017) M.C. Porfiri et al.   FOOD HYDROCOLLOIDS

Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling

(2017) Ikram Ullah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

(2017) Yunqi Yang et al.   Frontiers in Pharmacology

Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties

(2016) Weiwei Li et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Improved water resistance in undecylenic acid (UA)-modified soy protein isolate (SPI)-based adhesives

(2015) Haijing Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

(2013) Natalia Sosa et al.   FOOD AND BIOPRODUCTS PROCESSING

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

Functional properties of nisin–carbohydrate conjugates formed by radiation induced Maillard reaction

(2012) Shobita R. Muppalla et al.   RADIATION PHYSICS AND CHEMISTRY

Interfacial Rheology of Natural Silk Fibroin at Air/Water and Oil/Water Interfaces

(2011) Lijun Wang et al.   LANGMUIR

Effect of depolymerized mango pulp as a stabilizer in, oil-in-water emulsion containing sodium caseinate

(2010) Kewalee Karunasawat et al.   FOOD AND BIOPRODUCTS PROCESSING

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey

(2008) Athanasia Oswald Matemu et al.   FOOD CHEMISTRY