Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
W Zhang, R Zheng, X Xu, X Zhao - Food Hydrocolloids, 2025 - Elsevier
The unsaturated vegetable oil is commonly incorporated as protein-stabilized emulsion into
fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the …
fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the …
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
H **, S Ali, J Pan, Y **, L Sheng - Food Hydrocolloids, 2025 - Elsevier
The relationship between the interaction of egg white proteins in different environments and
the adsorption behavior at the air-water interface is still not fully elucidated. This study …
the adsorption behavior at the air-water interface is still not fully elucidated. This study …
[HTML][HTML] Role of pulse globulins and albumins in air-water interface and foam stabilization
Pulse protein isolates are promising substitutes for animal protein in foam preparation, but
they typically are complex mixtures of multiple proteins, and the contribution of the individual …
they typically are complex mixtures of multiple proteins, and the contribution of the individual …
[HTML][HTML] Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization
Rubisco exists in all green leaves and is the most abundant protein species on earth.
Extraction methods can affect the molecular conformation of Rubisco, while its influence in …
Extraction methods can affect the molecular conformation of Rubisco, while its influence in …
Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein
Z Chen, G Wang, M Zhao, P Zhao, R Qiu, B Fan, A Hu… - Food …, 2025 - Elsevier
In this study, the structure, foaming properties, and air-water interfacial behavior of wheat
aqueous phase protein (WAP) with different NaCl concentrations were investigated. With the …
aqueous phase protein (WAP) with different NaCl concentrations were investigated. With the …
[HTML][HTML] pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality
Lupin protein isolate (LPI) has high nutritional value and good foaming properties around
neutral pH; however, its functionality becomes poor at acidic pH, due to reduced protein …
neutral pH; however, its functionality becomes poor at acidic pH, due to reduced protein …
[HTML][HTML] Casein micelle reassembly affects the interfacial properties of fluid-fluid interfaces
A de Groot, Z Fan, T Vissers, H Verdouw… - Journal of Colloid and …, 2025 - Elsevier
Hypothesis Precision fermentation is a novel approach to produce microbial-based caseins,
which promises to be important in the production of animal-free dairy. Caseins are important …
which promises to be important in the production of animal-free dairy. Caseins are important …