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Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex

Journal of agricultural and food chemistry, 2013-05, Vol.61 (18), p.4433-4440

2013

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Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions

Food hydrocolloids, 2020-03, Vol.100, p.105449, Article 105449

2020

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Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

Food hydrocolloids, 2014-08, Vol.39, p.127-135

2014

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Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles

Journal of agricultural and food chemistry, 2013-08, Vol.61 (32), p.7838-7847

2013

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Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Food hydrocolloids, 2018-04, Vol.77, p.168-175

2018

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Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium

Food & function, 2021-03, Vol.12 (6), p.2660-2671

2021

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Plant protein-based delivery systems for bioactive ingredients in foods

Food & function, 2015-09, Vol.6 (9), p.2876-2889

2015

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A Chiral Pool and Cross Metathesis Based Synthesis of Gingerdiols

European journal of organic chemistry, 2014-04, Vol.2014 (10), p.2128-2139

2014

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Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

Food hydrocolloids, 2016-03, Vol.54, p.40-48

2016

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Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

International journal of food science & technology, 2016-01, Vol.51 (1), p.61-68

2016

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Synergistic Foaming and Surface Properties of a Weakly Interacting Mixture of Soy Glycinin and Biosurfactant Stevioside

Journal of agricultural and food chemistry, 2014-07, Vol.62 (28), p.6834-6843

2014

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Formation of protein oleogels via capillary attraction of engineered protein particles

Food hydrocolloids, 2022-12, Vol.133, p.107912, Article 107912

2022

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Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

Food research international, 2014-01, Vol.55, p.207-214

2014

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Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion

Journal of agricultural and food chemistry, 2018-04, Vol.66 (16), p.4200-4207

2018

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Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions

Food hydrocolloids, 2024-06, Vol.151, p.109824, Article 109824

2024

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One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Food research international, 2021-12, Vol.150, p.110757-110757, Article 110757

2021

Volltextzugriff (PDF)

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega‑3 Fatty Acids

Journal of agricultural and food chemistry, 2023-01, Vol.71 (1), p.749-759

2023

Volltextzugriff (PDF)

Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase

Food hydrocolloids, 2024-10, Vol.155, p.110202, Article 110202

2024

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Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives

Food hydrocolloids, 2024-09, Vol.154, p.110073, Article 110073

2024

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Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery

Journal of agricultural and food chemistry, 2022-01, Vol.70 (1), p.309-318

2022

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Multifactorial revealing the association between components and lipid oxidation of edible vegetable oils in bulk and emulsion systems

Food science & technology, 2023-06, Vol.183, p.114909, Article 114909

2023

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Corn protein hydrolysate as a new structural modifier for soybean protein isolate based O/W emulsions

Food science & technology, 2020-01, Vol.118, p.108763, Article 108763

2020

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Structural characterization of pectin-bismuth complexes and their aggregation in acidic conditions

International journal of biological macromolecules, 2020-07, Vol.154, p.788-794

2020

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Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Food hydrocolloids, 2016-01, Vol.52, p.317-328

2016

Volltextzugriff (PDF)

Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls

Food science & technology, 2017-06, Vol.79, p.463-470

2017

Volltextzugriff (PDF)

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Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex

Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium

Plant protein-based delivery systems for bioactive ingredients in foods

A Chiral Pool and Cross Metathesis Based Synthesis of Gingerdiols

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment

Synergistic Foaming and Surface Properties of a Weakly Interacting Mixture of Soy Glycinin and Biosurfactant Stevioside

Formation of protein oleogels via capillary attraction of engineered protein particles

Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion

Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega‑3 Fatty Acids

Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase

Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives

Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery

Multifactorial revealing the association between components and lipid oxidation of edible vegetable oils in bulk and emulsion systems

Corn protein hydrolysate as a new structural modifier for soybean protein isolate based O/W emulsions

Structural characterization of pectin-bismuth complexes and their aggregation in acidic conditions

Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls

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