The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase
separation under destabilization conditions (ie, heating, aging, pH, ionic strength, and freeze …

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic
biopolymer, ovalbumin has successfully been involved in numerous food and …

Glycation conjugates were prepared by heating the mixed dispersions of heat-denatured
soy protein isolate (HSPI) and soy oligosaccharide (SOS) at 90° C for 30, 60, 90 and 120 …

Modifying proteins with new methods to improve their functional properties is essential to
extend their application in food related field. In this study, the effect of pH-shifting treatment …

The acid-induced emulsion gels were prepared by heated soybean isolate protein (HSPI)-
soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for …

The aim of this research was to synthesize ovalbumin-pullulan conjugates through the
Maillard reaction and compare the molecular characteristics of native ovalbumin (N-OVA) …

Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin
(OVA) were investigated. It was found that the subunits and secondary structure of OVA did …

Different treatment methods induce modification of egg white proteins (EWPs) in different
ways, which can affect foaming properties. Recent findings on the effects of various …

The depletion attraction is critical for emulsion gel stabilization, but there are fewer studies
and inconsistencies in high concentration emulsion gel systems. In this study, carboxymethyl …

This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …