It is now well established that the combination of proteins and polysaccharides makes it
possible to obtain textures that can be used by the food industry. However, consumer …

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one.
Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the …

The stability and digestive properties of a dual-protein emulsion consisting of soy protein
isolate (SPI) and whey protein isolate (WPI) have been systematically studied. The results …

The influences of various gelatin emulsion additions on gelatinization, rheology,
retrogradation and structural properties of waxy rice starch (WRS) were investigated. The …

The objective of this study was to investigate the antioxidant mechanism of action of
fucoidan in sunflower oil and its oil-in-water emulsion. In addition, the effect of lecithin on the …

Hydroxy-2-nonenal (HNE), a reactive compound produced during the peroxidation of
polyunsaturated fatty acids, is implicated in numerous diseases and the degradation of food …

The interfacial-bulk phase distribution behavior of antioxidants is closely related to their anti-
oxidative efficiency. In this study, the dynamic distribution behavior of gallic acid (GA) in a …

The quest for cleaner and sustainable energy sources is crucial, considering the current
scenario of a steep rise in energy consumption and the fuel crisis, exacerbated by …

The effects of tocopherol and chlorogenic acid on the oxidation stability and bioaccessibility
of algal oil emulsion were investigated. The results showed that the compound antioxidant …

Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water
food emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends …