Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins

(2022) Wenhui Cao et al.   FOOD HYDROCOLLOIDS

Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification

(2022) Ziteng Lian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties

(2022) Yi-Lun Wang et al.   ULTRASONICS SONOCHEMISTRY

Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties

(2022) Tian Tian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

(2022) Jiaxin Chen et al.   FOOD HYDROCOLLOIDS

The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene

(2022) Peilong Liao et al.   JOURNAL OF FOOD ENGINEERING

Modification of plant proteins for improved functionality: A review

(2021) Felix U. Akharume et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties

(2021) Anqi Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Emulsion gels with different proteins at the interface: Structures and delivery functionality

(2021) Yao Lu et al.   FOOD HYDROCOLLOIDS

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

(2021) Lingli Deng   Foods

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein

(2021) Yinyin Lu et al.   FOOD CHEMISTRY

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

(2021) Xiaohong Tong et al.   FOOD HYDROCOLLOIDS

Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein

(2021) Helin Li et al.   FOOD HYDROCOLLOIDS

Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

(2021) Yali Yu et al.   FOOD HYDROCOLLOIDS

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

(2021) Yang Chen et al.   FOOD HYDROCOLLOIDS

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

(2020) Ying Zhu et al.   FOOD HYDROCOLLOIDS

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

(2020) Xiaoying Zhang et al.   FOOD HYDROCOLLOIDS

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

(2020) Xiaojia Yan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

(2020) Yihe Li et al.   ULTRASONICS SONOCHEMISTRY

Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions

(2020) Shao Bing Zhang et al.   FOOD HYDROCOLLOIDS

Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability

(2019) Wenpu Chen et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Protein-lipid composite nanoparticles for the oral delivery of vitamin B12: Impact of protein succinylation on nanoparticle physicochemical and biological properties

(2019) Guangyu Liu et al.   FOOD HYDROCOLLOIDS

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

(2019) Rui Li et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Effects of succinylation on the structure and thermal aggregation of soy protein isolate

(2018) Yangling Wan et al.   FOOD CHEMISTRY

Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

(2017) Zeyu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

(2017) Cheng-Bin Zhao et al.   PROCESS BIOCHEMISTRY

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

(2017) Jing-yu Wang et al.   ULTRASONICS SONOCHEMISTRY

Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride

(2016) Charlwit Kulchaiyawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein

(2016) Suyun Li et al.   ULTRASONICS SONOCHEMISTRY

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

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein

(2015) B.G. Shilpashree et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects

(2014) Roy J.B.M. Delahaije et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin

(2013) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

(2010) Cheng Qian et al.   FOOD HYDROCOLLOIDS

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions

(2010) Claire Berton et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates

(2009) Shou-Wei Yin et al.   FOOD RESEARCH INTERNATIONAL