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For: Li Q, Wang Z, Dai C, Wang Y, Chen W, Ju X, Yuan J, He R. Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocoll 2019;88:50-7. [DOI: 10.1016/j.foodhyd.2018.09.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Number Cited by Other Article(s)
1
Jiang J, Yang K, Gong H, Ma J, Hu X, Zhou Y, Zhang Y, Sun W. The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties. Int J Biol Macromol 2024;277:134114. [PMID: 39047999 DOI: 10.1016/j.ijbiomac.2024.134114] [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: 04/15/2024] [Revised: 07/11/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
2
Xia B, Liu Y, Dong C, Shen Y, Wang C. Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study. Food Res Int 2024;188:114477. [PMID: 38823839 DOI: 10.1016/j.foodres.2024.114477] [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: 01/13/2024] [Revised: 03/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
3
Gao T, Wu X, Gao Y, Teng F, Li Y. Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties. Food Chem X 2024;22:101377. [PMID: 38633741 PMCID: PMC11021368 DOI: 10.1016/j.fochx.2024.101377] [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: 09/15/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024]  Open
4
Chen C, Liu Z, Xiong W, Yao Y, Li J, Wang L. Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance. Food Chem 2024;459:140280. [PMID: 38991445 DOI: 10.1016/j.foodchem.2024.140280] [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: 03/08/2024] [Revised: 06/23/2024] [Accepted: 06/28/2024] [Indexed: 07/13/2024]
5
Xiao F, Zhang L, Xie H, Ouyang K, Shi W, Xiong H, Zhao Q. The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38856014 DOI: 10.1002/jsfa.13626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/11/2024]
6
Zhao D, Sun L, Wang Y, Liu S, Cao J, Li H, Liu X. Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability. Int J Biol Macromol 2024;272:132774. [PMID: 38823735 DOI: 10.1016/j.ijbiomac.2024.132774] [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: 02/19/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
7
Huang M, Xu Y, Xu L, Chen X, Ding M, Bai Y, Xu X, Zeng X. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility. Food Chem 2024;440:138204. [PMID: 38134832 DOI: 10.1016/j.foodchem.2023.138204] [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: 08/31/2023] [Revised: 11/21/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023]
8
Zhang R, Fang X, Feng Z, Chen M, Qiu X, Sun J, Wu M, He J. Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties. Food Chem 2024;439:138109. [PMID: 38070236 DOI: 10.1016/j.foodchem.2023.138109] [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: 05/30/2023] [Revised: 09/12/2023] [Accepted: 11/26/2023] [Indexed: 01/10/2024]
9
Xia C, Xu Z, Xu M, Zhang C, Xu B, Liu B, Yan X, Zheng Z, Zhang R. Body temperature responsive capsules templated from Pickering emulsion for thermally triggered release of β-carotene. Int J Biol Macromol 2024;266:130940. [PMID: 38521331 DOI: 10.1016/j.ijbiomac.2024.130940] [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: 12/13/2023] [Revised: 03/09/2024] [Accepted: 03/14/2024] [Indexed: 03/25/2024]
10
Wang S, Ding Y, Huo Z, Li J, Song J, Jian W, Gao Q, Zhang M, Zhao L, Zhang J, Zhang J, Ge W. Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma. Int J Biol Macromol 2024;255:128035. [PMID: 37972841 DOI: 10.1016/j.ijbiomac.2023.128035] [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: 09/01/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
11
He S, Li M, Sun Y, Pan D, Zhou C, Lan H. Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions. Food Chem 2024;430:137053. [PMID: 37549626 DOI: 10.1016/j.foodchem.2023.137053] [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: 11/03/2022] [Revised: 07/11/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
12
Tang YR, Ghosh S. A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions. Molecules 2023;28:8086. [PMID: 38138576 PMCID: PMC10745837 DOI: 10.3390/molecules28248086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 12/24/2023]  Open
13
Liu X, Li Y, Wang H, Song Z, Tan C, Li G, Yu D, Liu W. AKD Emulsions Stabilized by Guar Gel: A Highly Efficient Agent to Improve the Hydrophobicity of Cellulose Paper. Polymers (Basel) 2023;15:4669. [PMID: 38139921 PMCID: PMC10747645 DOI: 10.3390/polym15244669] [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: 11/01/2023] [Revised: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023]  Open
14
Nie HN, Dong H, Chen YL, Hao MM, Chen JN, Tang ZC, Liu QZ, Li JK, Xu XB, Xue YL. Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: A study by experiment and molecular dynamics simulation. Food Chem 2023;409:135238. [PMID: 36584531 DOI: 10.1016/j.foodchem.2022.135238] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
15
Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions. Foods 2023;12:foods12051068. [PMID: 36900587 PMCID: PMC10000475 DOI: 10.3390/foods12051068] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/18/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]  Open
16
Zhang L, Li Y, Sun X, Lai S, Chen F. The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound. ULTRASONICS SONOCHEMISTRY 2023;94:106340. [PMID: 36842215 PMCID: PMC9984890 DOI: 10.1016/j.ultsonch.2023.106340] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/28/2023] [Accepted: 02/17/2023] [Indexed: 05/27/2023]
17
Xiong D, Xu Q, Tian L, Bai J, Yang L, Jia J, Liu X, Yang X, Duan X. Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
18
Cao J, Tong X, Cheng J, Peng Z, Yang S, Cao X, Wang M, Wu H, Wang H, Jiang L. Impact of pH on the interaction between soy whey protein and gum Arabic at oil–water interface: Structural, emulsifying, and rheological properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
19
Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
20
Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
21
Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Res Int 2023;163:112154. [PMID: 36596105 DOI: 10.1016/j.foodres.2022.112154] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
22
Gu J, Li M, Nawaz MA, Stockmann R, Buckow R, Suleria HAR. In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics. Nutrients 2022;15:89. [PMID: 36615747 PMCID: PMC9824445 DOI: 10.3390/nu15010089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]  Open
23
Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022;9:1044024. [PMID: 36601080 PMCID: PMC9807037 DOI: 10.3389/fnut.2022.1044024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022]  Open
24
Li Y, Wang S, Zhang G, Liu X, Liu H, He Y, Zhu D. Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
25
Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery. Food Res Int 2022;160:111747. [DOI: 10.1016/j.foodres.2022.111747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/23/2022] [Accepted: 07/26/2022] [Indexed: 11/19/2022]
26
Zhao X, Zheng H, Sun Y, Zhang M, Geng M, Li Y, Teng F. Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022;102:4830-4842. [PMID: 35229290 DOI: 10.1002/jsfa.11846] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
27
Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
28
Yousefi A, Elmarhoum S, Khodabakhshaghdam S, Ako K, Hosseinzadeh G. Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum. Food Sci Nutr 2022;10:3955-3968. [DOI: 10.1002/fsn3.2991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 06/29/2022] [Accepted: 07/03/2022] [Indexed: 11/09/2022]  Open
29
Hu Y, Yu B, Wang L, McClements DJ, Li C. Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
30
Başyiğit B, Yücetepe M, Akyar G, Karaaslan A, Karaaslan M. Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation. Colloids Surf B Biointerfaces 2022;215:112516. [PMID: 35489318 DOI: 10.1016/j.colsurfb.2022.112516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/16/2022] [Accepted: 04/21/2022] [Indexed: 01/13/2023]
31
Fani N, Enayati M, Rostamabadi H, Falsafi SR. Encapsulation of bioactives within electrosprayed κ-carrageenan nanoparticles. Carbohydr Polym 2022;294:119761. [DOI: 10.1016/j.carbpol.2022.119761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 11/02/2022]
32
Yu C, Li S, Sun S, Yan H, Zou H. Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
33
Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
34
Kadiya K, Sharma M, Ghosh S. Effect of the chitosan second layer on the gelation and controlled digestion of Citrem-chitosan bilayer emulsions. Food Funct 2022;13:2515-2533. [PMID: 35147626 DOI: 10.1039/d1fo02409d] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
35
Nawaz MA, Buckow R, Jegasothy H, Stockmann R. Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
36
Xu F, Pan M, Li J, Ju X, Wu J, Cui Z, Wang L. Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
37
Li J, Zhai J, Gu L, Su Y, Gong L, Yang Y, Chang C. Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
38
Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104601] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]  Open
39
Li J, Chang C, Zhai J, Yang Y, Yu H. Ascorbyl palmitate effects on the stability of curcumin-loaded soybean phosphatidylcholine liposomes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100923] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
40
The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
41
Nawaz MA, Singh TK, Stockmann R, Jegasothy H, Buckow R. Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates. Foods 2021;10:1244. [PMID: 34070795 PMCID: PMC8226724 DOI: 10.3390/foods10061244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/29/2021] [Accepted: 05/28/2021] [Indexed: 11/27/2022]  Open
42
Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism. Food Chem 2021;355:129650. [PMID: 33799245 DOI: 10.1016/j.foodchem.2021.129650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 02/25/2021] [Accepted: 03/16/2021] [Indexed: 11/21/2022]
43
Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021;10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023]  Open
44
Tang MX, Lei YC, Wang Y, Li D, Wang LJ. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
45
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106377] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
46
Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Withana-Gamage TS, Hegedus DD, McIntosh TC, Coutu C, Qiu X, Wanasundara JPD. Subunit composition affects formation and stabilization of o/w emulsions by 11S seed storage protein cruciferin. Food Res Int 2020;137:109387. [PMID: 33233089 DOI: 10.1016/j.foodres.2020.109387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 10/24/2022]
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Wu J, Xu F, Wu Y, Xiong W, Pan M, Zhang N, Zhou Q, Wang S, Ju X, Wang L. Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate under pH and ionic stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020;100:4734-4744. [PMID: 32458440 DOI: 10.1002/jsfa.10532] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 05/12/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
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Li M, McClements DJ, Liu X, Liu F. Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Compr Rev Food Sci Food Saf 2020;19:3159-3190. [DOI: 10.1111/1541-4337.12622] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 11/26/2022]
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Zhao N, Zou H, Sun S, Yu C. The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture. Int J Biol Macromol 2020;161:1545-1551. [PMID: 32771506 DOI: 10.1016/j.ijbiomac.2020.08.025] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/29/2020] [Accepted: 08/03/2020] [Indexed: 02/05/2023]
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