| Item Type | Name |
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Academic Article
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Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.
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Academic Article
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Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
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Academic Article
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Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
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Academic Article
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Modulation of globular protein functionality by weakly interacting cosolvents.
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Academic Article
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Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
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Academic Article
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Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
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Academic Article
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Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant.
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Academic Article
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Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.
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Academic Article
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Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.
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Academic Article
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Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
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Academic Article
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Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
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Academic Article
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Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
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Academic Article
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Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
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Academic Article
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Non-covalent interactions between proteins and polysaccharides.
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Academic Article
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Isothermal titration calorimetry study of pectin-ionic surfactant interactions.
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Academic Article
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Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
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Academic Article
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In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets.
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Academic Article
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Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions.
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Academic Article
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Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration.
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Academic Article
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Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
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Academic Article
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Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates.
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Academic Article
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Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.
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Academic Article
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Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation.
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Academic Article
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Inhibitory effects of 5-hydroxy polymethoxyflavones on colon cancer cells.
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Academic Article
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Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics.
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Academic Article
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The p53-, Bax- and p21-dependent inhibition of colon cancer cell growth by 5-hydroxy polymethoxyflavones.
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Academic Article
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Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
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Academic Article
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The inhibitory effects of 5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone on human colon cancer cells.
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Academic Article
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Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles.
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Academic Article
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Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
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Academic Article
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Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
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Academic Article
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Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
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Academic Article
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Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion.
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Academic Article
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Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.
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Academic Article
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Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.
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Academic Article
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Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and (13)C NMR study of the interactions between maltodextrin and an anionic surfactant.
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Academic Article
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Stabilization of oil-in-water emulsions by cod protein extracts.
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Academic Article
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Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
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Academic Article
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Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition.
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Academic Article
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Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets.
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Academic Article
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Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions.
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Academic Article
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Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
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Academic Article
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Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
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Academic Article
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Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion.
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Academic Article
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Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
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Academic Article
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Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
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Academic Article
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Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets.
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Academic Article
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Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method.
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Academic Article
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Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes.
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Academic Article
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Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
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Academic Article
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Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions.
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Academic Article
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Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions.
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Academic Article
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Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of ?-carotene.
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Concept
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Membrane Proteins
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Concept
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Protein Binding
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Concept
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Soybean Proteins
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Concept
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Protein Folding
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Concept
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Tumor Suppressor Protein p53
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Concept
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Egg Proteins, Dietary
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Concept
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Immobilized Proteins
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Concept
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Protein Biosynthesis
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Concept
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bcl-2-Associated X Protein
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Concept
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Fish Proteins
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Concept
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AMP-Activated Protein Kinases
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Concept
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Protein Denaturation
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Concept
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Dietary Proteins
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Concept
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Egg Proteins
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Concept
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Proteins
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Concept
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Protein Structure, Secondary
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Concept
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Oncogene Protein v-akt
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Concept
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Bacterial Proteins
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Concept
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Protein Hydrolysates
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Concept
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Protein Stability
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Concept
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Plant Proteins
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Concept
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Fungal Proteins
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Concept
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Caenorhabditis elegans Proteins
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Concept
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Insect Proteins
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Concept
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Protein Conformation
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Concept
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Milk Proteins
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Academic Article
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Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and ?-lactoglobulin coatings.
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Academic Article
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Spectroscopic studies of conformational changes of ?-lactoglobulin adsorbed on gold nanoparticle surfaces.
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Academic Article
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Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
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Academic Article
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Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
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Academic Article
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Tangeretin-loaded protein nanoparticles fabricated from zein/?-lactoglobulin: preparation, characterization, and functional performance.
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Academic Article
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Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on ?-lactoglobulin-coated gold nanoparticles.
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Academic Article
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Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals.
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Academic Article
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Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
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Academic Article
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Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
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Academic Article
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Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation.
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Academic Article
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Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
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Academic Article
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Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization.
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Academic Article
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Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
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Academic Article
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Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins.
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Academic Article
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Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
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Academic Article
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Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation.
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Academic Article
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Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.
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Academic Article
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Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
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Academic Article
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Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on ?-carotene degradation in oil-in-water emulsions.
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Academic Article
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Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides.
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Academic Article
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
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Academic Article
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Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight.
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Academic Article
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Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
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Academic Article
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Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
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Academic Article
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Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.
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Academic Article
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Fabrication of ?-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
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Academic Article
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Mechanism and kinetics of tyrosinase inhibition by glycolic acid: a study using conventional spectroscopy methods and hydrogen/deuterium exchange coupling with mass spectrometry.
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Academic Article
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Enzyme-Based Strategies for Structuring Foods for Improved Functionality.
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Academic Article
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Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles.
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Academic Article
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Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.
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Academic Article
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Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
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Academic Article
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Effect of endogenous proteins and lipids on starch digestibility in rice flour.
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Academic Article
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Effects of sonication on the physicochemical and functional properties of walnut protein isolate.
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Academic Article
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Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions.
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Academic Article
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Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels.
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Academic Article
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Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation.
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Academic Article
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In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of ?-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates.
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Academic Article
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Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review.
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Academic Article
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Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers.
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Academic Article
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Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegans.
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Academic Article
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Tannase immobilisation by amino-functionalised magnetic Fe3O4-chitosan nanoparticles and its application in tea infusion.
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Academic Article
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Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study.
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Academic Article
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Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
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Academic Article
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Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles.
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Academic Article
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Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
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Academic Article
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Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions.
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Academic Article
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Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
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Academic Article
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Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate.
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Academic Article
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Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
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Academic Article
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Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels.
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Academic Article
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Bioaccessibility and cellular uptake of ?-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil.
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Academic Article
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Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions.
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Academic Article
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Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
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Academic Article
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Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile.
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Academic Article
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Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
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Academic Article
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Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate.
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Academic Article
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Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility.
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Academic Article
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Investigation the interaction between procyanidin dimer and a-glucosidase: Spectroscopic analyses and molecular docking simulation.
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Academic Article
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Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
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Academic Article
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Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study.
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Academic Article
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Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
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Academic Article
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Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions.
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Academic Article
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Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment.
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Academic Article
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Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
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Academic Article
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Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions.
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Academic Article
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Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability.
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Academic Article
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Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis).
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Academic Article
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Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.
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Academic Article
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Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG.
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Academic Article
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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
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Academic Article
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Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of ?-carotene-nanoemulsions.
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Academic Article
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Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study.
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Academic Article
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Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles.
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Academic Article
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Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes.
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Academic Article
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Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben.
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Academic Article
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Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems.
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Academic Article
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Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers.
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Academic Article
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Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat.
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Academic Article
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Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
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Academic Article
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Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates.
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Academic Article
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Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.
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Academic Article
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Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion.
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Academic Article
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Digestion of animal- and plant-based proteins encapsulated in ?-carrageenan/protein beads under simulated gastrointestinal conditions.
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Academic Article
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Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride.
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Academic Article
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Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin.
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Academic Article
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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.
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Academic Article
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Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures.
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Academic Article
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Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients.
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Academic Article
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Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions.
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Academic Article
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Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation.
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Academic Article
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Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio.
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Academic Article
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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes.
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Academic Article
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Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.
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Academic Article
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A systematic assessment of structural heterogeneity and IgG/IgE-binding of ovalbumin.
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Academic Article
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Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.
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Academic Article
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Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021).
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Academic Article
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Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems.
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Academic Article
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Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene.
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Academic Article
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Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins.
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Academic Article
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The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
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Academic Article
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Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid.
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Academic Article
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Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde.
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Concept
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Protein Corona
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Concept
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Whey Proteins
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Academic Article
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Functional Performance of Plant Proteins.
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Academic Article
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Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition.
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Academic Article
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Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures.
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Academic Article
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Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity.
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Academic Article
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Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles.
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Academic Article
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Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.
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Academic Article
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Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems.
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Academic Article
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Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes.
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Academic Article
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Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins.
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Academic Article
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Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes.
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Academic Article
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Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior.
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Academic Article
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Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals.
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Academic Article
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Formulation and characterization of plant-based egg white analogs using RuBisCO protein.
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Academic Article
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Composition, processing, and quality control of whole flaxseed products used to fortify foods.
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Academic Article
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Challenges in dried whey powder production: Quality problems.
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Academic Article
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Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects.
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Academic Article
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Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate-EGCG Molecular Complexes.
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Academic Article
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Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency.
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Academic Article
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A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes.
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Academic Article
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Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.
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Academic Article
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Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.
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Academic Article
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Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels.
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Academic Article
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Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein.
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Academic Article
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Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies.
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Academic Article
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Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.
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Cereal bran proteins: recent advances in extraction, properties, and applications.
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Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications.
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Electrospun plant protein-based nanofibers in food packaging.
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Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions.
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Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses.
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Recent progress in regulating starch digestibility using natural additives and sustainable processing operations.
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Investigation of peanut allergen-procyanidin non-covalent interactions: Impact on protein structure and in vitro allergenicity.
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Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy.
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Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection.
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Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate.
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Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
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Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions.
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Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation.
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High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and ?-carotene.
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Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.
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Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization.
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Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.
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Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules.
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Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites.
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Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin.
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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.
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Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels.
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Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives.
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A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry.
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Effect of transglutaminase on the structure, properties and oil absorption of wheat flour.
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Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins.
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Regulation of Adsorption Properties of Whey Protein Isolate Fibril-Calcium Alginate Aerogels by Controlling Protein Fibrillation Time.
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In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids.
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A glutenin protein corona ameliorated TiO2 nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition.
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Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water.
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Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues.
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Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein.
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Enhancing the water dispersibility and intestinal targeting of pterostilbene using tannic acid-whey protein conjugates.
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Preparation of protein-based aerogels and regulation and application of their absorption properties: a review.
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Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex.
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Emerging alternative food protein sources: production process, quality parameters, and safety point of view.
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Development, characterization, and biological activity of composite films: Eugenol-zein nanoparticles in pea starch/soy protein isolate films.
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Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review.
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Corrigendum to "Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization" [Food Chemistry 455 (2024) 139743].
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Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes.
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