Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions

Article Chemistry, Applied

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Wanyi Dong et al.

Summary: Egg white protein fibrils produced by acidic heat treatment have improved emulsification activity and stability, making them suitable for low-fat emulsion-based foods.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave

Rana Afkhami et al.

Summary: A new method using microwave heating (MH) at 85°C and NaCl can induce the formation of soy protein isolate (SPI) nanofibrils at low pH. The length of SPI nanofibrils was influenced by the heating time and NaCl concentration. MH treatment for 30 minutes in the presence of NaCl showed the highest potential for SPI nanofibril formation. MH and NaCl decreased electrostatic repulsion and led to an increase in the SPI nanofibrils level. The results suggest that MH and NaCl can enhance the formation and length of SPI nanofibrils.

FOOD HYDROCOLLOIDS (2023)

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Review Chemistry, Applied

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions

Chang Liu et al.

Summary: This review summarizes the research on Faba bean protein isolates (FBPIs) as emulsifiers and various modification methods. Physical, chemical, and enzymatic modifications can effectively improve the emulsifying functionalities of FBPIs, with consideration of lipid/protein oxidative stability and physical stability being critical in optimizing the emulsifying functionality.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Xiaohong Tong et al.

Summary: Ultrasound pretreatment enhances the formation of soy protein fibrils, interaction with EGCG, and antioxidant activity of the complex. The study also found that EGCG can improve the bioaccessibility of EGCG when complexed with protein fibrils, highlighting the potential of soy protein fibril hydrogels as delivery carriers for bioactive compounds.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Development of pH-responsive emulsions stabilized by whey protein fibrils

Fengzhan Cui et al.

Summary: Globular proteins can form fibrillar structures under suitable pH and ionic strength conditions. Whey protein isolate fibrils (WPIFs) were investigated for their potential as stabilizers in creating pH-responsive emulsions. The properties of WPIF-emulsions were different from those of WPI-emulsions, with insights into the molecular origin of these effects obtained by measuring interfacial properties. The research demonstrates that the functional performance of food proteins can be extended by creating fibril structures.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method

Yue Yang et al.

Summary: Nanofibrils prepared from whey protein isolate (WPNFs) via hydrothermal method efficiently stabilized high internal phase Pickering emulsion (HIPPEs) with excellent stability and solid-like rheological properties. WPNFs were found to enhance oil binding capacity and antioxidant activity, providing a novel and efficient method for preparing WPNFs to stabilize HIPPEs with tunable rheology.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants

Qing Guo et al.

Summary: The study found that the addition of Rha in the HMP-Rha-PPI-Cur complex can effectively enhance the emulsifying property, stability, and antioxidant capacity of emulsions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability

Xinguang Qin et al.

Summary: Research shows that utilizing the electrostatic complex of glycosylated whey protein isolate and chitooligosaccharide as the emulsifier to prepare Camellia oil Pickering emulsions leads to better stability and rheological properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions

Farhad Alavi et al.

Summary: Structured emulsions were designed through complexation between FEWP and pectin, affecting properties such as pH, protein-to-pectin ratio, and biopolymer concentration. Pectin significantly improved the viscosity and elastic modulus of emulsions prepared by FEWP, with the effect optimized at a protein-to-pectin ratio of 10:1 and pH 3.7.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation

Arne M. R. Huyst et al.

Summary: Hen egg white proteins subjected to dry, wet, and combined dry and wet heat treatments exhibited varying levels of protein glycation and amyloid-like fibril (ALF) formation, with wet heating showing the highest ALF formation. Emulsions stabilized by dry and wet heated HEW demonstrated improved creaming stability and reduced particle size distribution, suggesting that wet heating may be a better treatment for enhancing the techno-functional properties of HEW proteins.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH

Da Chen et al.

Summary: This study evaluated the degradation of neutralized beta-lactoglobulin fibrils under different temperatures and found that heating at 100 degrees C and 121 degrees C facilitated the degradation and depolymerization of the fibrils. Various techniques such as microscopy, scattering, spectroscopy, and rheology were used to analyze the changes in fibril morphology, structure, and viscosity. The findings suggest that heating temperature and time play a significant role in the aggregation and degradation of beta-lactoglobulin fibrils.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation

Fangcheng Jiang et al.

Summary: This study investigates the effect of pH on the self-assemblies of whey protein isolate (WPI) fibrils and their application in Pickering emulsions. The results show that pH influences the structure and emulsifying properties of WPI fibrils, with pH 5.0 displaying the optimal stability in emulsions.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

Jianxiong Yue et al.

Summary: Protein amyloid fibrils (PAF) have unique structures and properties that make them of interest in food research. This review discusses the structural assemblies and characteristics of PAF, as well as the impact of interfacial adsorption and rheological behavior on their functionalities. The potential applications of PAF in encapsulation and delivery of bioactives and nutrients are also summarized.

FOOD HYDROCOLLOIDS (2022)

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Review Food Science & Technology

Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends

Yuan Meng et al.

Summary: This review focuses on the self-assembly, factors affecting fibrillogenesis, and characterization methods of protein fibrils. It highlights the fibrillation conditions, techno-functional properties, and applications of protein fibrils in the food field. The review also proposes future research trends, such as composite protein nanofibrils and improvement of food sensory properties, indicating the broad application and research prospects of protein fibrillation.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Chemistry, Applied

Pressure, shear, thermal, and interaction effects on quality attributes of pea-dairy protein colloidal dispersions

Jerish Joyner Janahar et al.

Summary: This study evaluated the feasibility of producing stable protein colloidal dispersion by blending dairy and pea proteins using ultra shear technology. The results showed that stable colloidal dispersions could be achieved under appropriate UST treatment conditions, and no sedimentation was observed.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

Zihua Wang et al.

Summary: The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Chemistry, Applied

Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

Yasaman Lavaei et al.

Summary: This study investigated the modification of soy protein isolate (SPI) by conjugating with low acyl gellan gum (LAGG) through the Maillard reaction. The results showed that SPI-LAGG conjugates with low glycation degree (DG) exhibited better functional properties, such as higher thermal stability, solubility, emulsifying properties, foam stability, and antioxidant activity.

FOOD CHEMISTRY-X (2022)

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Article Chemistry, Applied

Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals

Shuang Han et al.

Summary: This study investigates the preparation of whey protein isolate fibril-cellulose nanocrystal complexes and their potential applications in emulsion stability and curcumin delivery systems.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

Xiaoying Zhang et al.

Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan et al.

Summary: The study investigated the effects of ultrasound treatment on the flexibility, structure, and emulsification properties of soybean protein isolate (SPI). It was found that SPI exhibited optimal emulsification performance at 400 W ultrasound power, with a significant correlation between flexibility and emulsification performance. These findings suggest that the conformational flexibility of SPI, rather than its surface hydrophobicity, plays a key role in determining its emulsification properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates

Qiuhui Hu et al.

Summary: In this study, a stable oil-in-water emulsion was structured to effectively deliver beta-carotene through the Maillard reaction to prepare the SPI-PEP conjugate. Encapsulation of beta-carotene in the SPI-PEP conjugate-stabilized emulsion improved its bioavailability and antioxidant activity. Changes in the spatial structure of the conjugate led to increased water solubility and emulsibility, promoting lipid digestion and the formation of mixed micelles for improved bioavailability of beta-carotene.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils

Ting Li et al.

Summary: The study found that cowpea protein had the highest ability to form amyloid fibrils. During heating, the legume proteins underwent partial denaturation and elongation of fibrils over time. The restructuring of ordered structure led to an increase in protein particle size.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate

Chen Wang et al.

Summary: In this study, the camellia oil-loaded Pickering emulsion stabilized by soybean protein isolate (SPI) was characterized using low-field nuclear magnetic resonance. The results showed that increasing SPI concentration led to faster decay and lower proton mobility, as well as increasing particle diameter. The addition of NaCl and heating could accelerate relaxation decay and alter nanoparticle diameter.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities

Jilu Feng et al.

Summary: Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, leading to changes in protein structure and measurable free amino group content. Smaller-sized water-soluble fractions exhibited higher surface activity, which is essential for targeted applications.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

Yue Ding et al.

Summary: This study investigated the emulsifying and emulsion stabilizing properties of fragments derived from vegetable proteins, highlighting the superior emulsifying properties of trypsin-generated soy protein fragments. Improved solubility due to higher hydrolysis levels is offset by deterioration in surface functionality of polypeptides.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Gang Liu et al.

Summary: This study investigated the physical and chemical properties of emulsions prepared with nanofibrils of varying flexibility. Increasing ethanol levels led to more worm-like nanofibrils, especially in glycated proteins, which improved the thermal stability of the emulsions. The presence of worm-like nanofibrils also enhanced the oxidative stability of the emulsions, indicating potential applications in functional foods.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

Majid Nooshkam et al.

Summary: This study found that emulsions stabilized by WPI-GG conjugate exhibit better physicochemical properties and resistance to environmental stress, but may affect the bioaccessibility of beta-carotene.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Application of whey protein isolate fibrils in encapsulation and protection of β-carotene

Chao Zhang et al.

Summary: In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF) to protect and deliver beta-carotene (BC), showing that the main interactions between WPIF and BC were through hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of treated WPIF24 was significantly increased, and simulated gastrointestinal release demonstrated that BC encapsulated by WPIF24 reached maximum release in the simulated intestine.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions

Fuyun Ji et al.

Summary: This study investigated the fibrillation of soy protein isolate (SPI) under different temperatures and NaCl concentrations, revealing that the fibrils formed at various conditions exhibited different structures and properties. The results showed significant effects of temperature and salt concentration on the fibrillation rate and structure, with flexible fibrils adsorbing to droplet surfaces more quickly and enhancing emulsifying properties. These findings suggest potential applications for protein fibrils in food industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly

Qiyang Jiao et al.

Summary: The research demonstrates that Pickering emulsion stabilized by WPNFs is more suitable as a carrier for CLA compared to conventional whey protein isolate, with better free radical scavenging ability and more stable effects on droplet size and zeta potential.

FOODS (2021)

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Article Food Science & Technology

Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy

Arne M. R. Huyst et al.

Summary: Protein amyloid-like fibrils and amyloid fibrils exhibit positive techno-functional properties in oil-in-water emulsions. While the confirmation of AFs is based on specific techniques like transmission electron microscopy, the presence of ALFs at the oil-water interface is identified through ThT fluorescence measurements. The accumulation of ALFs at the interface suggests a unique behavior compared to other protein structures in emulsions.

FOOD STRUCTURE-NETHERLANDS (2021)

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Article Chemistry, Applied

Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

Qingyun Li et al.

FOOD HYDROCOLLOIDS (2020)

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Article Engineering, Chemical

Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex

Hon Weng Chang et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Food Science & Technology

Relationship between the emulsifying properties and formation time of rice bran protein fibrils

Shuxian Pang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances

Yu Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Chemistry, Applied

Effects of salt ions and heating on the behaviour of whey protein particle dispersions

Alev Emine Ince-Coskun et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter

Farhad Alavi et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins

Gang Liu et al.

FOOD HYDROCOLLOIDS (2020)

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Article Agriculture, Multidisciplinary

Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate underpHand ionic stress

Jin Wu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

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Article Biotechnology & Applied Microbiology

Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

Liurong Huang et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

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Article Acoustics

Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates

Ran Tian et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Chemistry, Physical

Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

Zhiming Gao et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

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Article Food Science & Technology

The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH

Yangling Wan et al.

FOOD BIOPHYSICS (2019)

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Article Food Science & Technology

Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method

Elham Ansarifar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Ovotransferrin fibril-stabilized Pickering emulsions improve protection and bioaccessibility of curcumin

Zihao Wei et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Chemistry, Applied

Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties

Zhibiao Feng et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

Zihao Wei et al.

FOOD HYDROCOLLOIDS (2019)

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Article Polymer Science

Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods

Timon R. Heyn et al.

EUROPEAN POLYMER JOURNAL (2019)

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Review Food Science & Technology

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

Koen J. A. Jansens et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Chemistry, Applied

Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils

Zihao Wei et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

Lijie Zhu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Formation of fibrils derived from whey protein isolate: structural characteristics and protease resistance

Yu Hu et al.

FOOD & FUNCTION (2019)

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Article Engineering, Chemical

Assessing the potential of whey protein fibril as emulsifier

Raphaela Araujo Mantovani et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

Charmaine K. W. Koo et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Food Science & Technology

Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state

Flora Farrokhi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Biochemistry & Molecular Biology

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

Mehdi Mohammadian et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Chemistry, Applied

Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)

Zhiming Gao et al.

FOOD HYDROCOLLOIDS (2017)

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Article Chemistry, Applied

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui et al.

FOOD HYDROCOLLOIDS (2017)

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Article Chemistry, Applied

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schroder et al.

FOOD HYDROCOLLOIDS (2017)

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Article Food Science & Technology

Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

Farzaneh Nasrollahzadeh et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Chemistry, Applied

Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

Anwesha Sarkar et al.

FOOD HYDROCOLLOIDS (2016)

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Article Chemistry, Applied

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

Mehdi Mohammadian et al.

FOOD HYDROCOLLOIDS (2016)

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Article Food Science & Technology

Inhibition or improvement for acidic subunits fibril aggregation formation from β-conglycinin, glycinin and basic subunits

Shi-Rong Dong et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Agriculture, Dairy & Animal Science

Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride

Toktam Farjami et al.

JOURNAL OF DAIRY RESEARCH (2016)

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Article Chemistry, Multidisciplinary

Protein Fibrils Induce Emulsion Stabilization

Jinfeng Peng et al.

LANGMUIR (2016)

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Article Food Science & Technology

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

C. Chang et al.

FOOD RESEARCH INTERNATIONAL (2015)

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Article Food Science & Technology

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

Lianzhou Jiang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

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Article Chemistry, Applied

Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Pui Yeu Phoon et al.

FOOD HYDROCOLLOIDS (2014)

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Article Chemistry, Applied

Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces

Hanna Salminen et al.

FOOD HYDROCOLLOIDS (2014)

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Article Chemistry, Applied

Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism

Li Day et al.

FOOD HYDROCOLLOIDS (2014)

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Article Chemistry, Applied

Synergistic interfacial properties of soy protein-stevioside mixtures: Relationship to emulsion stability

Zhi-Li Wan et al.

FOOD HYDROCOLLOIDS (2014)

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Review Chemistry, Applied

Soy proteins: A review on composition, aggregation and emulsification

K. Nishinari et al.

FOOD HYDROCOLLOIDS (2014)

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Article Engineering, Chemical

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Y. Serfert et al.

JOURNAL OF FOOD ENGINEERING (2014)

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Article Biochemistry & Molecular Biology

Fibrillar structures in food

Ardy Kroes-Nijboer et al.

FOOD & FUNCTION (2012)

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Article Chemistry, Applied

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Lin Chen et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Physical

The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Duoxia Xu et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2011)

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Proceedings Paper Automation & Control Systems

Effect of Secondary Structure determined by FTIR Spectra on Surface Hydrophobicity of Soybean Protein Isolate

Chen Wang et al.

CEIS 2011 (2011)

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Article Chemistry, Applied

Heat stability and freeze-thaw stability of oil-in-water emulsions stabilised by sodium caseinate-maltodextrin conjugates

Jonathan O'Regan et al.

FOOD CHEMISTRY (2010)

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Article Chemistry, Multidisciplinary

Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers

Jin-Mi Jung et al.

LANGMUIR (2010)

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Article Chemistry, Applied

Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

Cynthia Akkermans et al.

FOOD HYDROCOLLOIDS (2008)

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Article Chemistry, Physical

Formation of intermolecular β-sheet structures:: a phenomenon relevant to protein film structure at oil-water interfaces of emulsions

T Lefèvre et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2003)

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Article Agriculture, Multidisciplinary

Adsorbed protein secondary and tertiary structures by circular dichroism and infrared spectroscopy with refractive index matched emulsions

FA Husband et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

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Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions

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