Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

The interactions between cellulose nanocrystals and proteins can regulate the interfacial
properties of Pickering emulsions, which plays a leading role in the stabilities of Pickering …

Studies have shown that covalent and non-covalent zein–polyphenol complexes exhibit
significant differences in structure and properties, but their effects on the characteristics of …

The authors have duplicated parts of a paper that had already appeared in published in
Food Chemistry Vol 406, 135044-https://doi. org/10.1016/j. foodchem. 2022.135044 and this …

The effects of covalent binding of protocatechuic acid (PA) and gallic acid (GA) to lactoferrin
(LF) on the structure, functional, and antioxidant properties of the protein conjugate were …

Although fat is one of the indispensable components of food flavor, excessive fat
consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal …

This study firstly used sugarcane leaf polyphenols (SGLp) to modify zein to form covalent
nanoparticles (SGLpZ) and used SGLpZ as an emulsifier to stabilize pickering emulsions …

The detailed investigation of food-grade emulsions, which possess considerable structural
and functional advantages, remains ongoing to enhance our understanding of these …

Abstract β-Cyclodextrin (β-CD) Pickering emulsion and cinnamaldehyde/β-cyclodextrin
(CIN/β-CD) Pickering emulsion were prepared and the influences of oxidation and digestion …