The present study mainly assessed the effects of different homogenisation methods on
protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised oil-in-water (O/W) …

Abstract Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel
particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants …

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W)
emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were …

Although the complexation between proteins and phenol compounds has been widely
investigated for improved stability and delivery of those compounds, especially those with …

In this study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …

Lipid-protein co-oxidation often causes nutrition loss, texture changes, and shortened shelf-
life of emulsions. In this study, resveratrol significantly prevented lipid-protein co-oxidation in …

Naturally self-assembling property of sodium caseinate (SC) provides the possibility of
loading bioactive compounds to the oil-water interface of oil-in-water (O/W) emulsions. In …

Deamidated wheat gliadin (gliadin) and its conjugates were applied to form complexes with
resveratrol (Res). Res is a kind of polyphenol known for its low bioavailability and solubility …

In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate
(WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) …

To strengthen the effectiveness of resveratrol (RES) as a natural antioxidant in food systems,
this work attempted to enhance the water solubility of RES by utilizing the solubilizing …