Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
X Zhang, Q Wang, Z Liu, L Zhi, B Jiao, H Hu, X Ma… - Food …, 2023 - Elsevier
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 …
emulsions are one of the most important properties of plant proteins. The food emulsification …
[HTML][HTML] Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Y Tian, F Sun, Z Wang, C Yuan, Z Wang, Z Guo… - Food Chemistry: X, 2024 - Elsevier
At present, there have been many research articles reporting that plant-based protein
Pickering particles from different sources are used to stabilize Pickering emulsions, but the …
Pickering particles from different sources are used to stabilize Pickering emulsions, but the …
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
J Yang, Y Duan, H Zhang, F Huang, C Wan, C Cheng… - Food …, 2023 - Elsevier
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 …
protein. Herein, the interfacial rigidity or flexibility of flaxseed protein isolate (FPI) was …
Comparison of the effects of pH-shifting, acetic acid modification, and TGase treatment on the physicochemical and functional properties of wheat gluten protein
M Dong, Y Sun, D Xiong, Q Song, J Jia, X Liu… - Food and Bioprocess …, 2024 - Springer
Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its
unparalleled reticulation structure, the processing properties of WGP are extremely poor …
unparalleled reticulation structure, the processing properties of WGP are extremely poor …
The changed structures of cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold …
C Li, W Li, X Zhang, G Wang, X Liu, Y Wang, L Sun - Food Chemistry, 2024 - Elsevier
Three physical treatments, including ball-milling (BM), high pressure homogenization (HPH)
and cold plasma (CP) were applied to modify structural and functional properties of Cyperus …
and cold plasma (CP) were applied to modify structural and functional properties of Cyperus …
Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
W Zhao, Y Chi, Y Chi - Food Hydrocolloids, 2023 - Elsevier
Liquid egg yolk (LEY) is a kind of thermally sensitive food ingredient, and the heat treatment
involved in pasteurization and processing causes its denaturation, viscosity increase and …
involved in pasteurization and processing causes its denaturation, viscosity increase and …
Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review
Conventional nondegradable packaging and mulch films, after reaching the end of their use,
become a major source of waste and are primarily disposed of in landfills. Accumulation of …
become a major source of waste and are primarily disposed of in landfills. Accumulation of …
Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
J Wang, X Wang, W Wang, L Zhang, Y Zhao - International Journal of …, 2023 - Elsevier
As a novel plant protein, developing various aspects of pine kernel protein (PKP)
functionality is essential to meet the demand for protein-rich foods. To achieve this, the PKP …
functionality is essential to meet the demand for protein-rich foods. To achieve this, the PKP …
Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
W Hu, C Chen, Y Wang, W He, Z He, J Chen, Z Li, J Li… - Food Chemistry, 2023 - Elsevier
In this study, we propose a design strategy using soy protein isolate (SPI)-tannic acid (TA)
complexes crosslinked through noncovalent interactions to develop high internal phase …
complexes crosslinked through noncovalent interactions to develop high internal phase …
Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking
Y Zhao, R Tian, Q Zhang, L Jiang, J Wang… - Carbohydrate …, 2024 - Elsevier
The utilization of naturally derived biodegradable polymers, including proteins,
polysaccharides, and polyphenols, holds significant promise in addressing environmental …
polysaccharides, and polyphenols, holds significant promise in addressing environmental …