Guanidine hydrochloride (GuHCl) was used to disassemble and reassemble oleosome
proteins (OP) to encapsulate curcumin inside OP core-shell structures, improving its stability …

Currently, plant proteins are fractionated to ingredients with high purities, but an often
ignored point is the impact of the extraction and fractionation process on protein …

In the past decade, there has been an emerging gap between the demand and supply of
vegetable oils globally for both edible and industrial use. Lipids are important biomolecules …

Oleosins are proteins with a unique central hydrophobic hairpin designed to stabilize lipid
droplets (oleosomes) in plant seeds. For efficient droplet stabilization, the hydrophobic …

Oleosomes are natural oil droplets, present in all organisms and abundant in oilseeds. After
their aqueous extraction from oilseeds, they can be directly utilized as oil droplets in food …

Liquid crystals (LCs) are emerging as novel platforms for chemical, physical, and biological
sensing. They can be used to detect biological amphiphiles such as lipids, fatty acids …

Microfluid-derived liposomes (M-Lipo) exhibit great potential as drug and functional
substance carriers in pharmaceutical and food science. However, the low liposome …

We investigated the stability and rheological properties of extracts from soybean oil bodies
(OB) obtained under different denaturing conditions (heating, guanidine hydrochloride, urea …

The aging population is stimulating increased demand for dysphagia-oriented foods, yet
most current options are made of ultra-processed macronutrients and lack high-quality …

Hypothesis Oilseeds use triacylglycerides as main energy source, and pack them into highly
stable droplets (oleosomes) to facilitate the triacylglycerides' long-term storage in the …