4.7 Article

Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Rice proteins and cod proteins forming shared microstructures with enhanced functional and nutritional properties

Ren Wang et al.

Summary: This study successfully prepared nanoscale hydrophilic colloidal co-assemblies with excellent water solubility by hydrating plant or animal proteins at a specific pH combined with neutralization. The proteins exhibited high water-dispersibility and leveraged amino acid compositions, enriching the potential applications and customizing the structural and nutritional characteristics of protein components.

FOOD CHEMISTRY (2021)

Article Engineering, Environmental

Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications

Chao Wu et al.

Summary: The study reveals the development of high internal phase emulsions (HIPEs) stabilized solely by cod myofibers, demonstrating superior mechanical properties and potential applications in texture modulation of foods, aerogel preparation, and oil spill cleanup.

CHEMICAL ENGINEERING JOURNAL (2021)

Article Food Science & Technology

Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models

Fangsi Li et al.

Summary: This study successfully prepared nanoscale hydrocolloidal composites by dissolving and neutralizing rice proteins and walnut proteins at pH 12, improving the solubility of rice proteins and completely solubilizing walnut proteins. This opens up a new pathway for utilizing underdeveloped protein resources.

FOOD BIOPHYSICS (2021)

Article Food Science & Technology

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhenbao Zhu et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Food Science & Technology

Interfacial stabilization using complexes of plant proteins and polysaccharides

Xiufeng Li et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Review Food Science & Technology

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Fabiola Cristina de Oliveira et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Review Biochemistry & Molecular Biology

Edible oil structuring: an overview and recent updates

Ashok R. Patel et al.

FOOD & FUNCTION (2016)

Article Thermodynamics

Freeze-thaw stability of emulsions with soy protein isolate through interfacial engineering

Mohammad Noshad et al.

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2015)

Review Food Science & Technology

Critical review of techniques and methodologies for characterization of emulsion stability

David Julian McClements

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Article Chemistry, Multidisciplinary

Rheology of high internal phase emulsions

CF Welch et al.

LANGMUIR (2006)

Article Chemistry, Physical

Temperature-dependent stability of water-in-undecanol emulsions

BP Binks et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2003)