Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

Fuguo Liu, Cuicui Ma, David Julian McClements et al. · Food Hydrocolloids · 2016 · 433 citations

Natural Sciences, Biochemistry, Chemistry +15

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Xiangju Liu, Qibin Song, Xin Li et al. · Food Chemistry · 2021 · 294 citations

Life Sciences, Biochemistry, Food Science +17

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou et al. · Food Hydrocolloids · 2022 · 259 citations

Agriculture, Food Science, Materials Science +13

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yanteng Xu, Tongxun Liu, Chuan‐He Tang · Food Hydrocolloids · 2018 · 242 citations

Agriculture, Food Science, Materials Science +13

Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

Chi Yan, David Julian McClements, Yuqing Zhu et al. · Journal of Agricultural and Food Chemistry · 2019 · 232 citations

Engineering, Chemical Engineering, Materials Science +17