To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …

In the early 20th century, Pickering and Ramsden revealed that solid particles could be
utilized as emulsion stabilizers. Later, it was shown that particles can be used to aid in …

The effects of bulk protein concentration, C p,(0.01, 0.1, 1 wt%), pH (3, 4.7 and 7) and heat
treatment (unheated or 95° C for 30 min) on whey protein isolate (WPI) stabilized interfaces …

Protein-based emulsion gels (PEGs) can provide a stable network structure and improve the
physical and chemical stability and texture of substances. PEGs have adjustable …

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However,
excessive fat consumption poses a significant risk for chronic ailments such as obesity …

The interfacial properties of dairy proteins are of great interest to the food industry. Food
manufacturing involves various environmental conditions and multiple processes that …

The competitive adsorption behavior of pork sarcoplasmic (SP) and myofibrillar (MP)
proteins, alone or mixed (ratios 6: 4, 5: 5 and 4: 6, w/w) in 0.6 M NaCl, at the oil-water …

Non-covalent interactions of phenolics with proteins cannot always be readily identified,
often leading to contradictory results described in the literature. This results in uncertainties …

Protein adsorption plays a key role in membrane fouling in liquid processing, but the specific
underlying molecular mechanisms of β-lactoglobulin adsorption on ceramic silica surfaces …

Highlights•Two recombinant beta-lactoglobulin (BLG) B variants were produced in E.
coli.•Production/isolation resulted in native BLG without post-translational modifications.• …