Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju, Gang Zhu, Guo Huang et al. · Food Hydrocolloids · 2019 · 346 citations

Natural Sciences, Materials Engineering, Materials Science +14

Drying methods affect physicochemical and functional properties of quinoa protein isolate

Yanting Shen, Xiao Tang, Yonghui Li · Food Chemistry · 2020 · 261 citations

Agriculture, Biochemistry, Food Science +13

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

Natalia Linlaud, Evelina G. Ferrer, Marı́a Cecilia Puppo et al. · Journal of Agricultural and Food Chemistry · 2010 · 193 citations

Agriculture, Biochemistry, Food Science +17

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Xuxia Zhou, Hong Chen, Fei Lyu et al. · Food Hydrocolloids · 2018 · 180 citations

Agriculture, Biochemistry, Food Science +16

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

Jun‐Hua Shao, Ya‐Min Deng, Li Song et al. · LWT · 2015 · 176 citations

Agriculture, Biochemistry, Food Science +16