Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has
attracted the attention of a large number of researchers due to its huge health benefits …

In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties
compared to commercial citrus peel pectin and apple pectin, with emulsifying properties …

Whey protein isolate (WPI) is an excellent source of emulsifier, but its function is limited for
oxidative unstable in emulsion. In this study, WPI was glycated with Rosa roxburghii Tratt …

In this study, some common proteins including, whey protein isolate (WPI), soy protein
isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and …

In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at
different temperatures (80° C, 100° C, 120° C, and 140° C) and durations (1 h and 2 h) via …

In this study, soy protein isolate (SPI)-chitosan (CS) adducts were prepared by using
dynamic microfluidic-assisted transglutaminase (TGase) modification. It was shown that the …

Due to its high hydrophobicity and low solubility, the unmodified moringa seed protein
(MSP) is not ideal for creating a stable Pickering emulsion. Therefore, preparing MSP …

In this study, the influence of glycosylation with κ-Carrageenan (κC), high methoxyl pectin
(HMP), d-Galactose (Gal) on the gelling, rheological properties and mechanisms of fish …

This study aimed to investigate the digestion and fermentation processes of lactoferrin (LF)
glycated with chitooligosaccharide (COS) under a controlled Maillard reaction, utilizing the …