Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical,
food, chemical, and cosmetic industries. The bioproduction of citric acid uses various …

The influence of the degree of hydrolysis (DH) on the structure, solubility, rheology, and
emulsifying properties of rice glutelin was investigated. Structural properties were …

Gliadin, a plant-based amphiphilic protein, has hydrophilic deficiencies in preparing
Pickering emulsions. Herein, konjac glucomannan was introduced to improve the wettability …

Pickering emulsion gels (PEGs) are structured emulsions that have demonstrated their
advantages in the delivery of bioactive compounds since the gel network inhibits droplet …

The influence of three surface-active proteins on the oxidative stability and lipase
digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); …

The potential of two anionic polysaccharides, pectin and xanthan gum, to improve the
physical stability of emulsions containing lipid droplets coated by wheat protein (deamidated …

To clarify the detailed behaviors of protein, starch and interactions during complex dough
processing, structural changes in dough protein and starch during continuous Mixolab …

In the present work, sodium carboxymethyl cellulose (CMCNa) was utilized to improve the
emulsifying property of gliadin colloid particles (GCPs). We demonstrated the use of …

Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its
unparalleled reticulation structure, the processing properties of WGP are extremely poor …

Ascorbic acid (AA) is one of the foremost antioxidants. Unfortunately, its sensitivity to
different external stimuli such as light, heat and oxygen are concrete limitations for its use …