Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein

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

Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time

Mehraj Ahmad, Soottawat Benjakul · Food Hydrocolloids · 2010 · 302 citations

Agriculture, Animal Sciences, Food Science +9

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2014 · 281 citations

Engineering, Chemical Engineering, Food Science +17

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Fuzhen Zhou, Xiaonan Huang, Ziling Wu et al. · Journal of Agricultural and Food Chemistry · 2018 · 276 citations

Agriculture, Food Science, Materials Science +15

Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein

Donkeun Park, Youling L. Xiong, Amy L. Alderton · Food Chemistry · 2006 · 272 citations

Life Sciences, Biochemistry, Physiology +16