Improvement of amphipathic properties with molecular structure unfolding and activation of cottonseed protein as ultra stable and safe emulsifier by deamidation

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan, Jingwen Xu, Shuang Zhang et al. · LWT · 2021 · 436 citations

Agriculture, Food Science, Food Engineering +12

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Ahmed Taha, Eman Ahmed, Amr Ismaiel et al. · Trends in Food Science & Technology · 2020 · 385 citations · Full text

Agriculture, Food Science, Food Engineering +15

Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization

Fuguo Liu, Cuixia Sun, Yang Wei et al. · RSC Advances · 2015 · 328 citations

Natural Sciences, Biochemistry, Materials Science +14

A Comparison of the Antibacterial and Antifungal Activities of Thiosulfinate Analogues of Allicin

Roman Leontiev, Nils Hohaus, Claus Jacob et al. · Scientific Reports · 2018 · 215 citations · Full text

Life Sciences, Chemistry, Microbiology +11