Improving the emulsion-stabilizing effect of protein by chemical or physical modification has
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …

Natural casein is a highly structured protein and the characteristic of self-assembly makes
the formation of micelles, thus negatively limiting the applications. High hydrostatic pressure …

In this study, we encapsulated epigallocatechin gallate (EGCG) in emulsified oil droplets of
protein-stabilized emulsions for the first time, with the participation of peppermint essential …

Complexes of epigallocatechin-gallate (EGCG) and sodium caseinate adsorbed at the
interface of oil in water emulsions may affect the stability and processing functionality of the …

This study investigated the effects of covalent conjugates combined by glycosylated black
bean protein isolate (BBPI-G) and (−)-epigallocatechin-3-gallate (EGCG) on the emulsion …

The purpose of this research was to prepare emulsions stabilized by mixed proteins to
achieve excellent storage stability and superior functional properties. The emulsions (O/W) …

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified
alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for …

Sodium caseinate (SC) derived from milk casein has excellent stability and emulsification
properties. In this study, SC-stabilized d-limonene nanoemulsions were prepared for the first …

Generally, whey protein concentrate (WPC) undergoes high-temperature denaturation and
aggregation, which reduces its emulsifying properties and is not conducive to as an …

This study mainly focused on the preparation and physical stability of easily industrialized
gelatin microgel-stabilized high internal phase emulsion (HIPE) through different …