In this study, modified whey protein hydrolysates (WPH) were obtained after succinic
anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on …

In this study, whey protein concentrate (WPC) was sonicated or partially hydrolyzed by
Alcalase, then examined as an emulsifier and carrier for the emulsification and spray drying …

The effects of resveratrol (RES)-loaded whey protein isolate (WPI)–dextran nanocomplex on
the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI–dextran …

In this study, the emulsion-templated oleogel based on gelatin (GLT) and Tamarind seed
polysaccharide (TSP) complex was prepared, and the interaction between GLT and TSP …

Food proteins and polysaccharides are two key structural entities in food materials.
Understanding the interactions between protein-and polysaccharide-based elements may …

The effects of xanthan gum (XG)–locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and
0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in …

Abstract Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using
polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac …

The objectives of this study were to investigate the effect of Ulva fasciata polysaccharide
(UFP) on the physical and chemical characteristics of β-carotene oil-in-water (O/W) …

The aim of this study was to determine the influence of non-/deacetylated konjac
glucomannan (KG/DKG) on the intermolecular forces, microstructure and gelling properties …

Resveratrol is a high-value bioactive polyphenolic compound with vast applications in
functional foods; as such, effective and scalable delivery strategies for this compound are …