To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …

Background Protein-rich foods supply the human body with energy and nutrients. Several
methods have been applied for modifying the characteristics of various protein-based food …

Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation
on the physicochemical properties and microstructure of surimi gels subjected to ultrasound …

The specific molecular behavior of myofibrillar proteins (MPs) in low-salt media limits the
development of muscle protein-based emulsions. This study aimed to evaluate the potential …

Electrostatic interactions between proteins and polysaccharides can be used to form oil-in-
water bilayer emulsions. The strength of this electrostatic force influences the properties of …

The quality deterioration of low-salt meat products has been gained ongoing focus of
researchers. In this study, konjac glucomannan (KGM) was used to alleviate the finiteness of …

The purpose of this research was to investigate the effects of high-intensity ultrasonication
(HIUS) treatment at different ultrasonic powers (0, 150, 300, 450, 600 W) on the emulsifying …

The effects of the different combined manner of ultrasound and covalent reaction between
polyphenol and myofibrillar protein (MP) from chicken were studied. More so, antioxidant …

We explored whether ultrasound treatment affected digestibility of myofibrillar protein (MP)
isolated from modified atmosphere packed (MAP, 70% N 2 and 30% CO 2) pork. MP …