Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Background Some hydrophobic substances in foods may improve human health and
wellbeing, including oil-soluble vitamins and nutraceuticals. The fortification of foods and …

In the current research, ultrasound was applied to make whey protein isolate (WPI)-gardenia
fruit oil nanoemulsion. Effects of preparation conditions on physicochemical characteristics …

Abstract Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA)
conjugation via Maillard reaction was investigated. And the physicochemical properties of …

Abstract The effects of pH (2.0–11.0) on the interaction of soy protein isolate (SPI) and whey
protein isolate (WPI) at the oil-water interface and the stability of SPI-WPI emulsions were …

Abstract Effect of pH-shifting on structural and functional properties of whey protein isolate
and its interaction with (−)-epigallocatechin-3-gallate were investigated. Circular dichroism …

In recent years, substantial consideration within the food industry has been aimed at the
development of food‐grade nanoemulsions (NE) as promising systems for encapsulating …

Rice bran protein with good hydrophilicity and high surface activity was utilized as an
emulsifier to stabilize nanoemulsions. In this experiment, under the conditions of 3% RBP …

This study investigated the effects of the ultrahigh pressure homogenization (pressure,
protein concentration, oil phase fraction, pH, temperature, and ionic strength) and storage on …

In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical
properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard …