The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

At present, there are still some problems for the emulsification of polysaccharides such as
lack of green, efficient and industrialized methods, lack of systematic and in-depth structure …

Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

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 …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

In dairy products, the added sodium hyaluronate may form complexes with proteins, thereby
affecting product properties. In the present study, the interaction between whey protein …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of
different high intensity ultrasound (HIU) powers on the structure and solubility of the complex …

Background As the demand for “clean label emulsions” and natural emulsifiers is increasing,
whey proteins have a big potency to be used as an emulsifier in food emulsions. However …

Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …