The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

Proteins and low molecular weight (LMW) surfactants are widely used for the physical
stabilisation of many emulsions and foam based food products. The formation and …

This work reports the fabrication of a thiol-functionalized cellulose nanofiber membrane that
can effectively adsorb heavy metal ions. Thiol was incorporated onto the surface of cellulose …

Heavy metal contamination in soil and water has become a serious threat to all forms of life.
Finding a sustainable remediation method is the prime concern of researchers worldwide. In …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

The combined effects of isolation temperature (20, 30 and 40° C) and pH (2.0–12.0) on
yield, techno-functional properties, and beany flavor of pea protein isolates were …

The influence of type of fluorescent probe on the surface hydrophobicity values determined
for three native and heated proteins was assessed using uncharged [6-propionyl-2-(N, N …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

Abstract Effects of different levels (0, 0.1, 0.5, and 1% w/v) of Lycium barbarum
polysaccharides (LBP) were investigated on the gel properties of heat-induced whey protein …

Biopolymer nano‐and micro‐particles, fabricated from either proteins and/or
polysaccharides, can be utilized as delivery systems or to modulate the physicochemical …