Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Background Protein-rich foods supply the human body with energy and nutrients. Several
methods have been applied for modifying the characteristics of various protein-based food …

Alkaline-extracted walnut protein isolate (AWPI) shows poor solubility in aqueous solutions,
resulting in relatively low emulsion capacity. This work investigated the influence of ellagic …

High internal phase emulsions (HIPEs) are soft materials that can be designed to contain
nutrients and active agents. As a result, they are being explored for their potential …

The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase
separation under destabilization conditions (ie, heating, aging, pH, ionic strength, and freeze …

Multi-frequency power ultrasound was applied as an environmentally friendly technique to
control the nanoparticles (LS/XG-NPs) embedded with lotus root starch/xanthan gum, with …

Pickering emulsions are of great interest to the food industry and their freeze-thaw stability
important when used in frozen foods. Particles of soybean isolate (SPI) were heat treated …

In this study, zein-soy isoflavone complex (ZSI) emulsifiers were fabricated using ultrasound-
assisted dynamic high-pressure micro fluidization to stabilise highinternal phase pickering …

Pea protein isolate (PPI)-maltodextrin (MD) conjugates were prepared by using controlled
Maillard reaction at 90° C in the solution state (wet-heating route). The degree of …

Developing nature‐derived surface‐active ingredients with favorable interfacial and
functional properties has recently received increasing attention in the food and …