Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

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

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Huikyo Lee, Luana Cristina dos Santos, Shaotong Jiang et al. · Food Hydrocolloids · 2015 · 273 citations · Full text

Natural Sciences, Food Science, Materials Science +14

Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

Maneephan Keerati‐u‐rai, Milena Corredig · Food Hydrocolloids · 2009 · 200 citations

Agriculture, Biochemistry, Food Science +15

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

Wenfei Xiong, Cong Ren, Tian Mo et al. · Food Chemistry · 2018 · 196 citations

Engineering, Chemistry, Materials Science +17

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Jiang Jiang, Youling L. Xiong · Meat Science · 2012 · 187 citations

Agriculture, Biotechnology, Food Science +17