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For: Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024;433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Number Cited by Other Article(s)
1
Li R, Guo X, Liu P, Li Y, Qiu S, Wang Y. Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition. Carbohydr Polym 2025;349:123020. [PMID: 39638508 DOI: 10.1016/j.carbpol.2024.123020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2024] [Revised: 10/30/2024] [Accepted: 11/14/2024] [Indexed: 12/07/2024]
2
Xue Y, Zhang X, Wang Z. Improving the color stability of red Monascus pigments by direct protein microgelation. Food Res Int 2025;199:115389. [PMID: 39658179 DOI: 10.1016/j.foodres.2024.115389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2024] [Revised: 11/09/2024] [Accepted: 11/14/2024] [Indexed: 12/12/2024]
3
Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X. Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions. Food Chem X 2024;24:101836. [PMID: 39380573 PMCID: PMC11459405 DOI: 10.1016/j.fochx.2024.101836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 08/29/2024] [Accepted: 09/12/2024] [Indexed: 10/10/2024]  Open
4
Zhang Q, Zhu H, Wang R, He J, Ritzoulis C, Liu W, Tang W, Liu J. Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility. Food Chem 2024;469:142550. [PMID: 39709919 DOI: 10.1016/j.foodchem.2024.142550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2024] [Revised: 12/13/2024] [Accepted: 12/15/2024] [Indexed: 12/24/2024]
5
Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X. Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions. Food Chem 2024;460:140536. [PMID: 39089037 DOI: 10.1016/j.foodchem.2024.140536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 08/03/2024]
6
Ding Y, Xiao N, Guo S, Lin J, Chen L, Mou X, Ai M. Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming property. Food Chem 2024;459:140377. [PMID: 38991442 DOI: 10.1016/j.foodchem.2024.140377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 07/03/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
7
Wang X, Yu H, Hu Z, Zhang C, Liu B, Liu H, Ma Y. Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production. Int J Biol Macromol 2024;281:136364. [PMID: 39374722 DOI: 10.1016/j.ijbiomac.2024.136364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2024] [Revised: 09/19/2024] [Accepted: 10/04/2024] [Indexed: 10/09/2024]
8
Du L, Li S, Lan Y, Meng Z. Structure-property relationship of pea protein microgels as fat analogues in Pickering oil-in-water emulsions: effect of salt addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39373186 DOI: 10.1002/jsfa.13945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 09/19/2024] [Accepted: 09/24/2024] [Indexed: 10/08/2024]
9
Galvão AMMT, Costa GFD, Santos MD, Pollonio MAR, Hubinger MD. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris). Meat Sci 2024;216:109589. [PMID: 38970934 DOI: 10.1016/j.meatsci.2024.109589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 06/26/2024] [Accepted: 06/30/2024] [Indexed: 07/08/2024]
10
Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Xia G, Shen X. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions. Int J Biol Macromol 2024;277:134171. [PMID: 39067727 DOI: 10.1016/j.ijbiomac.2024.134171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/12/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
11
Cen S, Li S, Meng Z. Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application. Food Res Int 2024;191:114703. [PMID: 39059910 DOI: 10.1016/j.foodres.2024.114703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 05/31/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
12
Zhu F. Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives. Food Res Int 2024;178:113935. [PMID: 38309906 DOI: 10.1016/j.foodres.2024.113935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
13
Zheng XQ, Wang DD, Xue S, Cui ZY, Yu HY, Wei JT, Chen HH, Mu HY, Chen R. Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits. Int J Biol Macromol 2024;259:129094. [PMID: 38159690 DOI: 10.1016/j.ijbiomac.2023.129094] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 12/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
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