Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Background Colloidal particles have garnered considerable research attention in recent
times for fabrication of Pickering emulsions because of their distinctive ultra-stabilization …

Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …

Protein–polyphenol interaction is a promising approach for enhancing the antioxidant
activities of proteins. This review discusses the binding mechanism of proteins and …

The design, fabrication, and application of edible nanoemulsions for the encapsulation and
delivery of bioactive agents has been a highly active research field over the past decade or …

In this study, non-covalent complexes of soybean protein isolate (SPI) and tannic acid (TA)
were prepared, and the interaction mechanism between SPI and TA was investigated by …

In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

Background Protein nanoparticles are promising candidates for the preparation and
stabilization of Pickering emulsions. The research and development of protein nanoparticles …

Abstract Background Flaxseed (Linum usitatissimum L.) oil is an excellent functional oil
containing various unsaturated fatty acids, mainly composed of linolenic acid, which is …

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …