Background Emulsion gels are a class of soft solid-like materials. These composite materials
are structurally either a polymeric gel matrix into which emulsion droplets are incorporated …

Oleogel-structured emulsion (OGE) is an emulsion in which the presence of oleogelator in
the oil phase causes the oil phase to change from a liquid to a solid state. OGEs are …

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and
faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were …

The effect of different corn starch (CS) concentrations on the gel formation of soybean isolate
protein (SPI) was investigated. Moreover, the texture, rheological properties of the gel were …

The growth of the plant-based meat analogue market has prompted the need for new
approaches to replace animal adipose tissue. In this study, we developed a novel solid …

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted
wide attention due to their plant origin and new functionalities that can be introduced …

In this work, the influence of soy protein isolated at different pH values (1–9) on the self-
assembly behaviors of bacterial cellulose nanofibers/soy protein isolate (BCNs/SPI) …

To develop the effective utilization of β-lactoglobulin in Pickering high internal phase
emulsions (HIPEs), the food-grade β-lactoglobulin nanoparticles (BLGNPs) as emulsion …

Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L.
albus) were assessed in relation to their composition, functional properties, nutritional …

In this work, the structural and interfacial characteristics of egg white protein-insoluble
soybean fiber (EWP-ISF) complex, as well as the effects of the EWP-ISF ratio and oil volume …