Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

(2016) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

(2015) Charlotte Jacobsen   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility

(2015) Bengu Ozturk et al.   FOOD CHEMISTRY

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

The impact of the competitive adsorption of ions at surface sites on surface free energies and surface forces

(2015) Drew F. Parsons et al.   JOURNAL OF CHEMICAL PHYSICS

Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

(2015) A. Can Karaca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

(2015) Rebecca Walker et al.   Food & Function

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

(2014) Zhumei Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Illicit substance use among university students from seven European countries: A comparison of personal and perceived peer use and attitudes towards illicit substance use

(2014) S.M. Helmer et al.   PREVENTIVE MEDICINE

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

(2013) Leïla Aberkane et al.   Food and Bioprocess Technology

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

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

Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

(2013) Jean-Luc Mession et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Lentil and Chickpea Protein-Stabilized Emulsions: Optimization of Emulsion Formulation

(2011) Asli Can Karaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

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

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

Specific ion effects in colloidal and biological systems

(2009) Werner Kunz   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Surface modification of spray dried food and emulsion powders with surface-active proteins: A review

(2009) M. Jayasundera et al.   JOURNAL OF FOOD ENGINEERING

Chickpea protein isolates obtained by wet extraction as emulsifying agents

(2009) Evdoxia M Papalamprou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of pH and Ionic Strength on the Physicochemical Properties of Coconut Milk Emulsions

(2008) N. Tangsuphoom et al.   JOURNAL OF FOOD SCIENCE

Adsorption and Structural Change of β-Lactoglobulin at the Diacylglycerol−Water Interface

(2008) Mirian M. Sakuno et al.   LANGMUIR

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

(2007) M.C. Puppo et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

(2007) Tao Zhang et al.   FOOD HYDROCOLLOIDS