Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga · Food Hydrocolloids · 2021 · 716 citations · Full text

Life Sciences, Biochemistry, Food Science +15

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Lei Dai, Cuixia Sun, Wei Yang et al. · Food Hydrocolloids · 2017 · 470 citations

Engineering, Materials Engineering, Materials Science +14

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

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Ziteng Lian, Sai Yang, Lin Cheng et al. · Food Hydrocolloids · 2022 · 182 citations

Agriculture, Biochemistry, Food Science +12

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

Ying Wan, Ren Wang, Wei Feng et al. · Carbohydrate Polymers · 2021 · 166 citations

Agriculture, Food Science, Materials Science +13