Although evidence shows that anthocyanins present promising health benefits, their poor
stability still limits their applications in the food industry. Increasing the stability of …

In this study, changes in the physical, structural, and assembly characteristics of silver carp
myofibrillar proteins (MPs) at different ionic strength (I) values were investigated. Moreover …

In this study, we aimed to investigate the influence of lysine-assisted ultrasonic treatment on
the conformation, and interfacial and emulsification properties of sea bass myofibrillar …

The present work was aimed to investigate the effects of incorporating κ-carrageenan into
myofibrillar protein (MP) as a dry powder (CP) or water suspension (CW) and the ionic …

The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of
myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring …

The interaction between proteins and polysaccharides can enhance emulsion stability, with
different polysaccharides exerting varying effects on protein emulsification. This study …

In this research, zein was modified with curcumin to obtain covalent and non-covalent
complexes. They were further covered with polysaccharides (gum arabic or gum karaya) …

Ion is an important factor to affect the characteristics of protein-based Pickering emulsions.
However, the effect of ionic types on the characteristics of Pickering emulsions prepared by …

The strategies to broaden the applications of proteins involve their modification with
polysaccharides. However, the characteristics and application of myofibrillar proteins (MPs) …

The conformation of myosin in its natural and denatured state can be changed by adjusting
the pH and NaCl concentration. Raman spectroscopy, endogenous fluorescence, scanning …