Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …

Proteins and polysaccharides are widely used as ingredients in food emulsions due to their
high biocompatibility, good biodegradability, and a broad range of techno‐functionalities. In …

Milk protein derived peptides have numerous well-documented bioactive properties. The
conventional approach for the generation, identification and validation of bioactive peptides …

As unique biopolymeric architectures, covalently and electrostatically protein-
polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their …

Background The covalent interaction between an amino group of a protein and a carbonyl
group of a carbohydrate through Maillard reaction leads to the production of conjugates. The …

The physical and oxidation stability of emulsions stabilized by conjugates prepared by
Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with …

The influences of chitosan and rice protein hydrolysate (CH/RH) ratio and oil-water ratio on
the emulsification efficiency, as well as the impact of RH on the formation of CH/RH complex …

Food emulsions with a high omega-3 polyunsaturated fatty acid content are desirable from a
nutritional point of view. However, such products are particularly prone to lipid oxidation and …

A hydrophilic nanocomposite was synthesized by an easy route to improve glycopeptides
enrichment efficiency. This new composite, prepared with a method based on electrostatic …

During the generation of functional food ingredients by enzymatic hydrolysis, parameters
such as choice of enzyme, reaction pH and the drying process employed may contribute to …