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References from Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study. Local targets link to admitted publications; unresolved targets remain external evidence.
The structure–function relationships and techno-functions of β-conglycinin
10.1016/j.foodchem.2024.140950 · 2025 · External reference
The structure, physical and chemical properties of the soy bean protein glycinin
10.1016/0005-2795(75)90036-7 · 1975 · External reference
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
10.1016/j.foodhyd.2018.01.006 · 2018 · External reference
Preparation of modified whey protein isolate with gum acacia by ultrasound Maillard reaction
10.1016/j.foodhyd.2018.10.030 · 2019 · External reference
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
10.1016/j.ultsonch.2024.106843 · 2024 · External reference
Emulsifying and surface properties of the 11S and 7S globulins of soybean
1991 · External reference
Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization (vol 340, 122293, 2024)
10.1016/j.carbpol.2025.123383 · 2025 · External reference
Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties
10.1016/j.ijbiomac.2024.139341 · 2025 · External reference
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
10.1016/j.tifs.2022.02.008 · 2022 · External reference
Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
10.1016/j.foodchem.2015.04.109 · 2015 · External reference
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
10.1016/j.ijbiomac.2024.133607 · 2024 · External reference
Formation and properties of β-conglycinin particle-Konjac glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure
10.1016/j.ijbiomac.2025.145028 · 2025 · External reference
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
10.1016/j.foodhyd.2024.110624 · 2025 · External reference
Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
10.1016/j.foodhyd.2020.106472 · 2021 · External reference
Physical stability of oil-in-water emulsion stabilized by gelatin from saithe (Pollachius virens) skin
10.3390/foods9111718 · 2020 · External reference
Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions
10.1016/j.ijbiomac.2024.137284 · 2024 · External reference
Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction
10.1016/j.foodres.2024.114681 · 2024 · External reference
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
10.1016/j.foodchem.2022.133685 · 2022 · External reference
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
10.1016/j.lwt.2018.08.028 · 2018 · External reference
Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through Maillard reaction
10.1016/j.lwt.2022.114406 · 2023 · External reference
Design of Pickering micro-and nanoemulsions based on the structural characteristics of nanocelluloses
10.1021/acs.biomac.7b01564 · 2018 · External reference
Gelatin-based nanocomplex-stabilized Pickering emulsions: Regulating droplet size and wettability through assembly with glucomannan
10.1021/acs.jafc.6b04146 · 2017 · External reference
The role of yeast dietary fiber-derived proteins and polysaccharides in emulsion stabilization: Interfacial effects and stabilizing mechanisms
10.1016/j.foodchem.2025.144971 · 2025 · External reference
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein
10.1016/j.foodhyd.2021.107006 · 2021 · External reference
Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
10.1016/j.foodchem.2023.138292 · 2024 · External reference
Novel Pickering emulsions stabilized by abalone oligopeptide and xanthan gum complexes: Effects of concentrations and oil-water ratios
10.1016/j.foodhyd.2025.112159 · 2026 · External reference
Ergosterol at oil–water interface: W/O emulsion stability and interfacial behavior
10.1016/j.lwt.2025.117979 · 2025 · External reference
pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
10.1016/j.fochx.2024.101841 · 2024 · External reference
Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
10.1016/j.ifset.2024.103831 · 2024 · External reference
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
10.1016/j.foodhyd.2024.110530 · 2025 · External reference
Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions
10.1016/j.ijbiomac.2021.04.122 · 2021 · External reference
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
10.1016/j.foodres.2017.08.030 · 2017 · External reference
Multiscale combined techniques for evaluating emulsion stability: A critical review
10.1016/j.cis.2022.102813 · 2023 · External reference
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
10.1016/j.carbpol.2016.08.054 · 2017 · External reference
Characterization and formation mechanism of lutein Pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles
2020 · External reference
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
10.1016/j.fochx.2024.101837 · 2024 · External reference
Globular proteins as Pickering emulsion stabilizers: Particles or surfactants?
10.1016/j.colsurfa.2024.135469 · 2025 · External reference
Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde
10.1016/j.lwt.2024.116829 · 2024 · External reference
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
10.1016/j.ijbiomac.2024.130480 · 2024 · External reference
Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin
10.1016/j.foodhyd.2022.108105 · 2023 · External reference
Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications
10.1016/j.focha.2025.100975 · 2025 · External reference
Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of Pickering emulsion
10.1016/j.jfoodeng.2024.112358 · 2025 · External reference
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
10.1016/j.ijbiomac.2024.133315 · 2024 · External reference
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
10.1016/j.foodhyd.2021.107441 · 2022 · External reference
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates
10.1016/j.ultsonch.2024.107113 · 2024 · External reference
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes
10.1016/j.fochx.2024.101695 · 2024 · External reference
Enhancing meat emulsion gels with soy protein fibril and red palm oil Pickering emulsions: The role of emulsification techniques in chicken fat substitution
10.1016/j.lwt.2025.117348 · 2025 · External reference
Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion
10.1016/j.foodhyd.2024.110371 · 2024 · External reference
Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin
10.1016/j.foodchem.2018.01.119 · 2018 · External reference
Real-time observation of protein aggregation at liquid-liquid interfaces in a microfluidic device
10.1002/smll.202401085 · 2024 · External reference