The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

The deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …

This study investigated the effects of the combined application of transglutaminase (TG) and
κ-carrageenan (KC) on the rheological behaviours, gel properties, and microstructures of …

A subtype of soft solid-like substances are emulsion gels (emulgels; EGs). These composite
material's structures either consist of a network of aggregated emulsion droplets or a …

This study aimed to examine the effects of gelation on the stability and functionality of
soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and …

In this paper, novel food-grade Spirulina platensis protein (SPP) Pickering nanoparticles
were obtained using a facile top-down approach of heat-set protein gel formation followed …

In this study, the effects of different concentrations (0%, 0.25%, 0.5%, 1%, 1.5%, w/v) of
konjac glucomannan (KGM) on the structure and interfacial adsorption of myofibrillar protein …

In this work, the effects of different QPE addition on the freeze–thaw (FT) stability of fish
myofibrillar protein (MP) gels were revealed. During freezing process, QPE decreased the …

In this study, we investigated the influence of trans-cinnamaldehyde (CIN) and emulsion size
on the physicochemical properties and functionality of emulsion gels. Myofibrillar protein or …

Soy protein isolate (SPI) hydrogels with anisotropic structures were fabricated under a low
voltage electric field (1.5 V/cm) and different levels of NaCl (100–500 mmol/L). Under the …