Water loss and lipid oxidation of meat products during processing and storage compromise
their sensory qualities, such as flavor, tenderness, juiciness. Herein, surfactant-stabilized …

The objective of the study was to investigate the role of emulsified fat (lard) and oil (peanut
oil) in the rheology and microstructure of porcine myofibrillar protein (MP) gels. Heat …

Starch-stabilized Pickering emulsions were employed as a novel particulate filler in
myofibrillar protein (MP)-based gels for improving the gelling characteristics. The role of …

Incorporation of vegetable oils through pre-emulsification has received notable attention for
delivering polyunsaturated fatty acids to emulsified-type meat products. The two important …

Emulsion microgels are micron-sized particles formed by one or more emulsion droplets
surrounded by soft solids. It is inferred that their special structure affords interesting filling …

This study developed the myofibrillar protein microgel particles (MMP) stabilized high
internal phase Pickering emulsions (HIPPEs) with heat-promoted stability. The effect of heat …

Pickering emulsion stabilized by whey protein microgels (WPMs) possesses a retarded lipid
digestion property may reduce the calorie intake. However, the rigidity of WPMs on emulsion …

BACKGROUND Composite gels were individually prepared from 20 g kg− 1 myofibrillar
protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 …

The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein
structure and intermolecular interactions of myofibrillar protein (MP) gels were studied …

In the present study we have characterized the influence of incorporating micron-sized glass
particles into a comminuted protein matrix at increasing filler volume fractions (ϕ f). Liquid …