Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

Edible nanoemulsions: fabrication, properties, and functional performance

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Pharmacy, Food Science, Nutritional Sciences +17

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

Cuihong Yang, Fang Zhong, H. Douglas Goff et al. · Food Chemistry · 2018 · 420 citations

Agriculture, Biochemistry, Food Science +14

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao, Aimin Shi, Qiang Wang et al. · Angewandte Chemie International Edition · 2018 · 372 citations · Full text

Engineering, Bioengineering, Materials Engineering +10

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

Iris J. Joye, Gabriel Davidov‐Pardo, Richard D. Ludescher et al. · Food Chemistry · 2015 · 359 citations

Natural Sciences, Biochemistry, Biophysics +11

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Wei Liu, Hongxia Gao, David Julian McClements et al. · Food Hydrocolloids · 2018 · 304 citations

Agriculture, Food Science, Materials Science +14