The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of
multiphase soft condensed matter systems. These properties affect the dynamics of …

A shift from animal protein‐to plant protein‐based foods is crucial in transitioning toward a
more sustainable global food system. Among food products typically stabilized by animal …

We conducted an investigation into the foam and interface properties of wheat aqueous
phase protein (WAP) along with its ethanol-soluble fraction (ES) and non-ethanol-soluble …

The adsorption kinetics of mixtures of a biosurfactant Quillaja Bark Saponin (QBS) with a
globular protein, β-lactoglobulin (β-LG) at the water/air and water/tetradecane interfaces was …

Wheat grain storage proteins (GSP s) make up most of the protein content of grain and
determine flour end‐use value. The synthesis and accumulation of GSP s depend highly on …

Comparative proteomics analysis offers a new approach to identify differential proteins
among different wheat genotypes and developmental stages. In this study, the non-prolamin …

It is important to understand how interfacial composition influences the digestion of coated
interfaces in order to rationally design emulsion based food products with specific digestion …

Understanding the effects of digestion conditions on the structure of interfacial protein
networks is important in order to rationally design food emulsions which can moderate lipid …

Nutritional and functional properties of wheat protein isolate (WPI), wheat germ protein
isolate (WGPI) and their albumin fractions were studied. The results showed that wheat …

The rational design of healthier foods to control fat uptake in the diet is an emerging area of
research. In order to address these dietary issues effectively one requires an improved …