Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Xiaojia Yan, Cuicui Ma, Fengzhan Cui et al. · Trends in Food Science & Technology · 2020 · 382 citations

Agriculture, Biochemistry, Food Science +12

Reaction Kinetics of Amino Acid Decomposition in High-Temperature and High-Pressure Water

Nobuaki Sato, Armando T. Quitain, Hiroyuki Daimon et al. · Industrial & Engineering Chemistry Research · 2004 · 307 citations

Life Sciences, Chemical Engineering, Chemistry +17

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

C. Akkermans, Paul Venema, Atze Jan van der Goot et al. · Biomacromolecules · 2008 · 290 citations

Life Sciences, Biochemistry, Molecular Biology +17

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

Mehdi Mohammadian, Maryam Salami, Shima Momen et al. · Food Hydrocolloids · 2018 · 283 citations

Pharmacy, Chemistry, Food Science +14

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

Hamed Mirhosseini, Chin Ping Tan, Nazimah Hamid et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2007 · 272 citations

Agriculture, Food Science, Food Analysis +11