In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to
construct emulsions and oleogels and the effects of different concentrations of the …

Soy protein isolate can self-assemble into nanofibers, thereby improving their performance
as emulsifiers. However, the lack of stability in extreme environments (especially acidic …

Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to
gelatinize, modify texture, and thicken food products, and are also utilized in edible films and …

This study focused on the effects of freeze drying (FD) and sprays drying (SD) on the
structure and emulsifying properties of yam soluble protein (YSP). The results showed that …

The effects of rice bran rancidity-induced protein oxidation and heating time on the stability
of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions …

Hemp (Cannabis sativa L.) is an annual herbaceous plant that contains high concentrations
of oil and protein. The objective of this study was to determine the physicochemical and …

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi
products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil …

This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by
pH-cycling, combined with the ultrasound method, to investigate the impact of various nano …

This study aims to investigate the properties of edible Pickering emulsions (PEs) stabilized
by donkey myofibrillar protein (DMP). The DMP was characterized by an atomic force …

This study was carried out to investigate the effect of heat pre-treatment of pea proteins at
different pH values on the formation of functional protein aggregates. A 10%(w/v) aqueous …