Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

Soy proteins as important food ingredients exhibit a great potential to be widely applied in
food formulations, due to their good nutrition, functional properties and health effects. The …

Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw
stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar …

This article focused on the freeze-thaw stability and rheological properties of soy protein
isolate (SPI) emulsion gels induced by NaCl. The freeze-thaw stability was characterized by …

In recent years, there have been increasing interests in develo** food-grade Pickering
stabilizers, due to their potential applications in formulations of novel functional foods. The …

Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology
of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies …

Emulsifying properties of two partially purified legumin and vicilin (PL and PV) and protein
isolate (PPI) from dry pea seeds at various pH values (3.0, 5.0, 7.0 and 9.0) were …

Structural unfolding of soy protein isolate (SPI) as induced by holding (0, 0.5, 1, 2, and 4 h)
in acidic (pH 1.5− 3.5) and alkaline (pH 10.0− 12.0) pH solutions, followed by refolding (1 h) …

The functional properties of soluble nano-sized soy protein aggregates produced by pH
treatment followed by ultrasonication (US) were investigated. Commercial soy protein isolate …

The coacervation between soybean protein isolate (SPI) and gum Arabic (GA) for sweet
orange oil microencapsulation as functions of pH, ionic strength, SPI/GA ratio, core material …