Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties

Complex Coacervation of Whey Proteins and Gum Arabic

Fanny Weinbreck, Renko de Vries, P.M.M. Schrooyen et al. · Biomacromolecules · 2003 · 603 citations

Life Sciences, Biochemistry, Biophysics +15

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 405 citations

Agriculture, Biochemistry, Food Science +17

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

Shicheng Dai, Ziteng Lian, Weijie Qi et al. · Food Chemistry · 2022 · 344 citations

Life Sciences, Biochemistry, Food Science +16

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Xiaohong Tong, Jia Cao, Tian Tian et al. · Food Hydrocolloids · 2021 · 283 citations

Agriculture, Biochemistry, Food Science +15

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 · 255 citations

Agriculture, Agronomy, Food Science +11