The use of solid, food-grade particles as emulsion stabilizers is highly promising in the field
of food science and technology. Food-grade particles (eg fat and wax crystals, protein …

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with
distinctly different functional attributes. Many proteins and polysaccharides are capable of …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Background Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

We consider the essential molecular features of hydrocolloids having the ability to act as
emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in …

The exploitation of protein–polysaccharide interactions offers opportunities for the design of
new ingredients and interfacial structures with applications in the food and pharmaceutical …

Modification of functional properties by glycosylating with polysaccharides is an effective
solution to improve the internal disadvantages of native proteins. Generally, protein …

Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …

The Maillard reaction has been used as a natural alternative to improve protein functionality
by covalent coupling with saccharides. However, if reaction conditions are not properly …

The emulsifying properties of covalent complexes of maltodextrin (MD) with whey protein
(WP) isolate have been investigated under both acidic and high electrolyte concentration …