Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

Hua Zhang, Rong Tsao · Current Opinion in Food Science · 2016 · 1.5K citations

Life Sciences, Food Science, Nutritional Sciences +16

Progress in natural emulsifiers for utilization in food emulsions

Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015 · 444 citations

Agriculture, Food Science, Food Chemistry +13

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 289 citations

Agriculture, Dairy Science, Food Science +16

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

Xingfeng Xu, Wei Liu, Chengmei Liu et al. · Food Hydrocolloids · 2016 · 266 citations

Agriculture, Biochemistry, Food Science +12

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 241 citations

Agriculture, Food Science, Nutritional Sciences +13