The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

A critical review of the points of zero charge (PZC) obtained by potentiometric titration and of
isoelectric points (IEP) obtained by electrokinetic measurements. The results from the recent …

The importance of the isoelectric point for the preparation and characterization of functional
materials to understand their behavior and optimize their performance is highlighted, with …

Yoghurt style gels are a promising way to increase the consumption of plant derived
proteins. However, reaching texture properties similar to those commonly known from milk …

Smart windows with light management and indoor solar heating modulation capacities are
of paramount importance for building energy conservation. Thermochromic poly (N …

Highlights•Enzymatic hydrolysis could improve emulsification performance of plant
protein.•Antioxidant property may increase, especially for low-molecule protein …

Exopolysaccharides (EPS) produced by lactic acid bacteria considerably affect the texture of
yogurt. However, the mechanism underlying the improvement in texture is not well …

Both consumers and producers of food products are looking for natural ingredients and
efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial …

With the increasing demand for lithium, the improvement of lithium recovery efficiency from
spent lithium-ion batteries (LIBs) has become a popular topic to meet both resource and …

This study aimed to investigate and characterize the bioactivities of two novel
exopolysaccharides, EPS-S and EPS-L, produced respectively by Streptococcus …