Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …

The limitation of plant protein adsorbed on the oil/water interface is more rigid than milk
protein. Herein, the interfacial rigidity or flexibility of flaxseed protein isolate (FPI) was …

Pickering emulsion gels stabilized by food-grade particles have drawn growing attention in
diverse fields. Herein, heat-assisted pH-shifting (HP) was introduced to prepare pea protein …

This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …

Pea protein-based delivery systems have drawn much attention in the food and
pharmaceutical fields in recent years. However, its broad application faces great limitations …

The application of silkworm pupa protein isolates (SPPI) in food industry was limited
because SPPI's solubility is poor and it contains a potential harmful component of …

Wheat gluten protein (WG) is a kind of plant protein with high quality, low price and rich
nutrition. But its low solubility limits its application in food products. Therefore, this work …

Pea proteins are increasingly used as an alternative for soy protein, however, structuring of
pea protein remains a challenge due to its low gelling capacity. This study reports a pea …