In this study, we reported for the first time that the natural protein/polysaccharide hybrid
nanoparticles (PPH NPs) with a diameter of∼ 129 nm, originating from Lactobacillus …

The influence of processing factors and surrounding environment stress on persimmon
pectin (PP) prepared emulsion was compared with commercial sugar beet and citrus …

In the study, the structure properties of persimmon pectin (PP) affecting the interfacial
performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water …

Palm oil agribusiness drives agricultural economic growth the greatest. Developing palm oil
agriculture can solve economic issues. Despite low productivity, swamp areas can be used …

Commercial sterilization plays an important role in extending the shelf-life of coconut milk.
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …

In the present study, multi-scale methods, including emulsifying capability evaluation and
emulsion stability determination, were used to explore the effect of persimmon tannin (PT) …

This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate
alternative by improving emulsion stability of emulsion-type sausage. Sausage without …

The prerigor salting effect is known to provide superior meat processing quality. Based on
the urgent need for low salt meat products, the present study was undertaken to evaluate the …

This study investigated the structural and functional characteristics of two different molecular
weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP …

The industry has been paying more attention to the quality of excipients since they play a
fundamental role in the efficacy, safety, and acceptability of pharmaceutical products …