Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

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Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

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Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Peter R. Shewry, Yves Popineau, D. Lafiandra et al. · Trends in Food Science & Technology · 2000 · 254 citations · Full text

Gluten-free Nutrition, Wheat Glutenin Subunits, Dough Elasticity +3

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

Cuihua Chang, Sylvana Tu, Sunita Ghosh et al. · Food Research International · 2015 · 244 citations

Canola Protein Isolates, Biochemistry, Food Analysis +7

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

Han-Ning Liang, Chuan‐He Tang · LWT · 2014 · 188 citations · Full text

Food Colloid, Engineering, Ph 3.0 +18