Phenolic structure dependent interaction onto modified goose liver protein enhanced by pH shifting: Modulations on protein interfacial and emulsifying properties

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Huikyo Lee, Luana Cristina dos Santos, Shaotong Jiang et al. · Food Hydrocolloids · 2015 · 273 citations · Full text

Natural Sciences, Food Science, Materials Science +14

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

Zhongyang Ren, Zhanming Li, Zhongzheng Chen et al. · Food Hydrocolloids · 2020 · 163 citations

Agriculture, Chemistry, Food Science +14

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Yongjian Cai, Xinlun Deng, Tongxun Liu et al. · Food Hydrocolloids · 2018 · 147 citations

Agriculture, Food Science, Food Chemistry +13

Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility

Chuan‐He Tang, Lan Shen · Food Hydrocolloids · 2014 · 144 citations

Natural Sciences, Chemical Engineering, Chemistry +17

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Xiaoqian Du, Miao Hu, Guannan Liu et al. · Journal of Food Engineering · 2021 · 124 citations

Pharmacy, Molecular Pharmaceutics, Pharmaceutics +17