The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate

Rui Wang, Lang‐Hong Wang, Qing‐Hui Wen et al. · Food Hydrocolloids · 2022 · 211 citations

Agriculture, Biotechnology, Food Science +10

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

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang, Xiping Jiang, Hengyue Zhou et al. · Carbohydrate Polymers · 2019 · 207 citations

Agriculture, Biochemistry, Food Science +14

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

Recent trends in oil structuring using hydrocolloids

Santiago Bascuas, Pere Morell, Isabel Hernando et al. · Food Hydrocolloids · 2021 · 134 citations · Full text

Engineering, Chemical Engineering, Materials Engineering +7