Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction

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

Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

Xiaojia Yan, Cuicui Ma, Fengzhan Cui et al. · Trends in Food Science & Technology · 2020 · 382 citations

Agriculture, Biochemistry, Food Science +12

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 241 citations

Agriculture, Food Science, Nutritional Sciences +13

Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions

Chaoting Wen, Jixian Zhang, Jinyan Gu et al. · Food Chemistry · 2020 · 241 citations

Agriculture, Biochemistry, Food Science +7

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

David Julian McClements · Trends in Food Science & Technology · 2021 · 219 citations

Agriculture, Food Science, Nutrition +14