Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

Agriculture, Biochemistry, Food Science +16

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Duanquan Lin, Alan L. Kelly, Song Miao · Trends in Food Science & Technology · 2020 · 367 citations · Full text

Natural Sciences, Chemistry, Materials Science +17

Preparation of sugarcane bagasse nanocellulose hydrogel as a colourimetric freshness indicator for intelligent food packaging

Peng Lü, Yang Yang, Ren Liu et al. · Carbohydrate Polymers · 2020 · 286 citations

Agriculture, Bioengineering, Food Science +16

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

F. Jiménez‐Colmenero, Lorena Salcedo-Sandoval, Ricard Bou et al. · Trends in Food Science & Technology · 2015 · 209 citations

Agriculture, Biochemistry, Food Science +17

Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products

Ashok R. Patel, Reed A. Nicholson, Alejandro G. Marangoni · Current Opinion in Food Science · 2020 · 208 citations

Agriculture, Food Science, Nutrition +12