Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

(2021) Pedro J. García-Moreno et al.   FOOD HYDROCOLLOIDS

Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation

(2021) Yi Pan et al.   JOURNAL OF DAIRY SCIENCE

Identification and Screening of Potential Bioactive Peptides with Sleep-Enhancing Effects in Bovine Milk Casein Hydrolysate

(2021) Jingjing Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

(2021) Xiaohong Tong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

(2021) Betül Yesiltas et al.   FOOD CHEMISTRY

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk

(2021) Wen-Jie Liu et al.   FOOD CHEMISTRY

Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

(2020) Penghui Shen et al.   FOOD HYDROCOLLOIDS

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

(2020) Yongjian Cai et al.   FOOD HYDROCOLLOIDS

Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles

(2020) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Influence of Hydrolysis on the Bioactive Properties and Stability of Chickpea-Protein-Based O/W Emulsions

(2020) Manuel Felix et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

(2020) Yue Ding et al.   FOOD HYDROCOLLOIDS

Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

(2019) Olga Mitrus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Metabolic Stability of a Casein-Derived Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptide VPYPQ and Its Controlled Release from Casein by Enzymatic Hydrolysis

(2019) Lin Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes

(2019) Zhaojun Zheng et al.   FOOD HYDROCOLLOIDS

Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

(2019) Lihua Huang et al.   FOOD HYDROCOLLOIDS

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

(2019) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

(2019) Lixin Wang et al.   FOOD HYDROCOLLOIDS

Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility

(2019) Ziting Ling et al.   FOOD HYDROCOLLOIDS

Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions

(2018) Haotian Liu et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions

(2018) Yue Li et al.   Food Biophysics

Yak milk casein as potential precursor of angiotensin I-converting enzyme inhibitory peptides based on in silico proteolysis

(2018) Kai Lin et al.   FOOD CHEMISTRY

Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

(2018) Jianhua Yi et al.   FOOD HYDROCOLLOIDS

Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties

(2018) Khashayar Sarabandi et al.   JOURNAL OF FOOD ENGINEERING

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

(2018) Min-Min Ai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

(2018) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

(2018) Ye-Bao Chen et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp ( Cyprinus carpio ) roe

(2017) Sakhi Ghelichi et al.   FOOD CHEMISTRY

Black bean ( Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

(2017) Jarine Amaral do Evangelho et al.   FOOD CHEMISTRY

Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

(2017) F. Tamm et al.   FOOD HYDROCOLLOIDS

A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

(2017) Chuchu Hou et al.   FOOD HYDROCOLLOIDS

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

(2016) Lin Zheng et al.   FOOD CHEMISTRY

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

(2016) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

(2016) Ola Abdelhedi et al.   FOOD RESEARCH INTERNATIONAL

Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

(2016) Lin Zheng et al.   Journal of Functional Foods

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis

(2015) Xi-qun Zheng et al.   FOOD CHEMISTRY

Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

(2015) Jing Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations

(2014) Yangchao Luo et al.   FOOD CHEMISTRY

Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions

(2014) Pui Yeu Phoon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

(2014) Yu Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion

(2014) Nopparat Cheetangdee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

(2011) Shiyuan Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF PROTEASE PRETREATMENT ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE FROM DEFATTED PEANUT FLOUR

(2011) GUANLI ZHAO et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

(2010) María del Mar Yust et al.   FOOD CHEMISTRY

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions

(2009) D. Ries et al.   INTERNATIONAL DAIRY JOURNAL