Microencapsulation by complex coacervation using proteins and polysaccharides has
attracted much attention due to high payload, high encapsulation efficiency, high thermal …

Plant proteins have recently gained market demand and momentum due to their
environmentally friendly origins and health advantages over their animal-derived …

The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or
arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of …

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new
type of encapsulation system. However, understanding the effects of the Maillard conjugates …

Plant proteins are expected to become a major protein source to replace currently used
animal‐derived proteins in the coming years. However, there are always challenges when …

The purpose of this work was to use a controlled wet-heating process to promote Maillard
reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse …

Herein, the effects of polysaccharide types (xanthan gum, XG; guar gum, GG; and konjac
glucomannan, KGM), reaction time (0–24 h), and reaction pH (5–9) on the fish gelatin (FG) …

Soy-based emulsifiers are currently extensively studied and applied in the food industry.
They are employed for food emulsion stabilization due to their ability to absorb at the oil …

In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

Due to their combination of featured properties, protein and polysaccharide-based carriers
show promising potential in food bioactive ingredient encapsulation, protection, and …