Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

Protein oxidation, a phenomenon that was not well recognized previously but now better
understood, is a complex chemical process occurring ubiquitously in food systems and can …

The effects of the interaction of whey protein isolate (WPI) and casein (CS) with chlorogenic
acid (CA; 20, 120 and 240 μmol/g protein) on the structural and functional properties of …

While protein-stabilized high internal phase Pickering emulsions (HIPEs) have
demonstrated promising potential for various applications in food, their poor interfacial …

There has been strong interest in developing effective strategies to inhibit lipid oxidation in
emulsified food products due to the need to incorporate oxidatively labile bioactive lipids …

Soy proteins as an important food ingredient have been widely applied in food formulations,
due to their good nutritional value, high functionalities, and health-benefiting effects …

In this study, we propose a method for the texture of meat analogs through artificial muscle
fiber insertion based on cross-linkable hydrocolloids using a coaxial nozzle-assisted three …

There has been a growing interest in developing effective strategies to inhibit lipid oxidation
in emulsified food products by utilization of natural phenolic antioxidants owing to their …

It was very common to use nanoparticles and nanoemulsions with the combination of
proteins and hydrophobic bioactives to effectively prevent and treat chronic diseases. This …

The utilization rate of proteins can be effectively improved through the interaction between
proteins and polyphenols. In this study, non-covalent and covalent whey protein concentrate …