The aim of this study was to investigate the delivery of functional factor β-carotene by
emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) …

The ability of electrostatic complexes made up of sodium caseinate (NaCAS) and a
polysaccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols …

Emulsion gels with unique structural and mechanical properties have promising applications
in 3D food printing. The purpose of this paper was to investigate the rheological property, β …

The effects of soybean dietary fiber (SDF) on the gel properties of konjac glucomannan/κ-
carrageenan (KGM/κ-CA) were assessed. The addition of SDF significantly changed the …

Octenylsuccinate quinoa starch (OSQS) granule that stabilized Pickering emulsion gel with
different gel networks by modulating the oil volume fraction (Φ) was developed as a carrier …

Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate
emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be …

This study aimed to examine the modification effect of whey protein concentrate (WPC),
WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor …

Emulsification/internal gelation is an emerging encapsulation technique with a great
potential to protect anthocyanins' stability against the effect of negative environmental …

Soy whey protein isolate (SWPI)–fenugreek gum (hydrolyzed and unhydrolyzed) conjugates
were prepared by Maillard-type reaction in a controlled dry state condition (60° C, 75 …

The objective of present study was to evaluate the utilization of konjac glucomannan/oat β-
glucan composite hydrogel as partial or complete fat replacer on the quality characteristics …