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Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing.
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin.
Plant protein edible inks: Upgrading from 3D to 4D food printing.
Alcohol-related changes in the intestinal microbiome influence neutrophil infiltration, inflammation and steatosis in early alcoholic hepatitis in mice.
Enzyme-Based Strategies for Structuring Foods for Improved Functionality.
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Enzyme-Based Strategies for Structuring Foods for Improved Functionality.
Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol. 2017 02 28; 8:21-34.
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PubMed
subject areas
Biopolymers
Cross-Linking Reagents
Enzymes
Food
Food Technology
Polymerization
Protein Conformation
Proteins
authors with profiles
David J McClements B.S., Ph.D.