Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin

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Engineering, Materials Engineering, Materials Science +14

Protein–polysaccharide interactions and aggregates in food formulations

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Agriculture, Biochemistry, Food Science +14

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Fuzhen Zhou, Xiaonan Huang, Ziling Wu et al. · Journal of Agricultural and Food Chemistry · 2018 · 276 citations

Agriculture, Food Science, Materials Science +15

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