Emulsified meat products are key deep-processing products due to unique flavor and high
nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation …

Protein-polysaccharide interactions play a crucial role in development of plant-based food
products. This study aimed to investigate the effects of different carboxymethyl chitosan …

In this work, the physicochemical characteristics and microstructure of soybean protein
isolate-vegetable oil complex gel induced by lactic acid bacteria (LSOG) were studied in …

Coacervates of protein-polysaccharide complexes that self-assemble through electrostatic
interactions exhibit varying morphologies and functional properties. This study investigated …

This study was designed to explore the curcumin delivery properties of emulsion gel
fabricated by myofibrillar protein (MP)-carboxymethyl cellulose (CMC) complexes with …

Oral microbiome dysbiosis mediates chronic periodontal disease, gut microbial dysbiosis,
and mucosal barrier disfunction that leads to steatohepatitis via the enterohepatic …

In this work, the simulated gastrointestinal digestion of myofibrillar protein gels (MPGs) with
anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan …

In this study, we aimed to investigate the effect of ultrasound (US) combined with different
amounts of psyllium husk powder (PHP)(0%, 0.5%, 1%, 2%, 3%) on the gelation and …

This work was designed to illustrate the differences in the dispersed phase that affect the
emulsion stability. The effect of oil types including soy oil, corn oil, rapeseed oil, sunflower …

Penicillium digitatum (P. digitatum) is the primary pathogenic fungus responsible for
postharvest citrus green mold, leading to a deterioration in fruit quality and significant …