Background Modifying proteins through the Maillard reaction has garnered significant
attention from researchers. The amino group of a protein and the carbonyl group of a …

Emulsions can be easily destabilized under various conditions during preparation and
storage. Therefore, it is necessary to understand the factors that influence the stability of …

Soybean protein isolate was modified with polysaccharides and polyphenols to prepare a
natural emulsifier with antioxidant capacity. Physicochemical, structural, interfacial, and …

In this study, an environmentally-friendly pH-responsive (halochromic) film was introduced
based on the composite of soluble soybean polysaccharide (SP), grape skin anthocyanin …

AbstractThe objective of current research was to encapsulate citrus bergamia essential oil
(CBEO) in nanocomplexes composed of sodium caseinate (SC) and peach gum …

This study aimed at co-encapsulating borage seed oil (BSO)-and peppermint oil (PO) blends
in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and …

This aim of this study was to investigate the effects of limited enzymatic hydrolysis (H),
glycation (G), and amyloid fibril (F) modification on the emulsifying and antioxidant activities …

In this study, gliadin (Gl) and soybean polysaccharide (SP) were selected and used to
prepare composite colloidal nanoparticles, which were used to stabilize Pickering emulsion …

The aim of the study was to develop soybean polysaccharide (SSPS)-carboxylated
nanocellulose (CNC) blending films with enhanced mechanical and barrier properties to be …

This study investigated the effect of sodium caseinate (SC)-ascorbic acid (AA) interaction
under thermal (as a Maillard reaction) treatment on the physicochemical properties of the S …