Effects of microwave-vacuum pre-treatment with different power levels on the structural and emulsifying properties of lotus seed protein isolates

Microwave food processing—A review

S. Chandrasekaran, Tanmay Basak · Food Research International · 2013 · 957 citations

Agriculture, Food Science, Food Engineering +9

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

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Agriculture, Biochemistry, Food Science +17

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

Huan Tan, Guanqing Sun, Wei Lin et al. · ACS Applied Materials & Interfaces · 2014 · 273 citations

Engineering, Bioengineering, Materials Science +17

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yanteng Xu, Tongxun Liu, Chuan‐He Tang · Food Hydrocolloids · 2018 · 242 citations

Agriculture, Food Science, Materials Science +13

Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

Xuefeng Zhu, Ning Zhang, Wei-Feng Lin et al. · Food Hydrocolloids · 2017 · 195 citations

Agriculture, Food Science, Nutritional Sciences +12