Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …

Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or
xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated …

Xanthan gum (XG), a naturally occurring microbial exopolysaccharide, is of a great
commercial significance. It has demonstrated a significant potential in targeted applications …

Background Gels are extensively studied and used in various fields, including food,
beverages, medicine, and daily living products. Egg white gels are particularly noteworthy …

In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic
complexes to improve the functional properties of high internal phase Pickering emulsions …

The present study was aimed to investigate the intermolecular interaction between
myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1 …

The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high
internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs …

Although protein-polysaccharide complexes with different phase behaviors all show
potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified …

Abstract β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer
particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan …