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References from Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model. Local targets link to admitted publications; unresolved targets remain external evidence.
Recent advances in the composition, extraction and food applications of plant-derived oleosomes
10.1016/j.tifs.2020.10.029 · 2020 · External reference
Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey
10.1007/s11947-011-0668-6 · 2012 · External reference
Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed
10.1016/j.foodres.2023.113736 · 2024 · External reference
Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties
10.1016/j.foodchem.2026.148775 · 2026 · External reference
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
10.1016/j.foodchem.2023.136773 · 2023 · External reference
Anthocyanin-loaded double Pickering emulsion stabilized by phosphorylated perilla seed protein isolate–pectin complexes and its environmental stability
10.3390/foods14091650 · 2025 · External reference
Pumpkin seed coat pigments affected aqueous enzymatic extraction processing through interaction with its interfacial protein
10.1016/j.fbio.2023.102435 · 2023 · External reference
Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium
10.1016/j.colsurfb.2010.05.036 · 2010 · External reference
The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk
10.1016/j.foodhyd.2019.105418 · 2020 · External reference
Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols
10.1016/j.foodchem.2022.133469 · 2022 · External reference
Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity
10.1016/j.foodchem.2023.135653 · 2023 · External reference
Quercetin on the properties of rice bran oil body: Focused surface charge, oxidative stability and digestive properties
10.1016/j.foodchem.2024.139927 · 2024 · External reference
Emulsion stability enhancement against storage and environment stresses using complex plant protein and betanin
10.1016/j.fbio.2024.104075 · 2024 · External reference
Modulating sunflower oleosome stability and rheological behavior via extraction methods
2026 · External reference
Impact of covalent interactions between caffeic acid and rice bran albumin on protein structure and function
2026 · External reference
Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins
10.1111/1750-3841.15930 · 2021 · External reference
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions
10.1016/j.foodhyd.2020.106293 · 2021 · External reference
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies
10.1002/aocs.12618 · 2022 · External reference
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
10.1016/j.foodhyd.2023.109449 · 2024 · External reference
Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols
10.1016/j.foodchem.2023.135733 · 2023 · External reference
Cereal arabinoxylans in nutrition and industry: Extraction strategies, functional properties, and health implications-a critical review and future perspectives
10.1080/10408398.2026.2712864 · 2026 · External reference
Production of a food-grade Pickering emulsion stabilized by pea protein-different phenolic acids
10.1002/jsfa.14397 · 2025 · External reference
Physical bonding between sunflower proteins and phenols: Impact on interfacial properties
10.1016/j.foodhyd.2017.07.018 · 2017 · External reference
Covalent bonding of chlorogenic acid induces structural modifications on sunflower proteins
10.1002/cphc.201701054 · 2018 · External reference
Nutritional, pharmaceutical, and health benefits of sunflower seeds (Helianthus annuus L.): A comprehensive review of food applications
10.1016/j.foohum.2025.100641 · 2025 · External reference
Safflower oil body emulsion digestion behavior and regulation of intestinal microorganisms: The influence of polysaccharide xanthan gum
2026 · External reference
Evaluation of conformational and functional properties of covalent and non-covalent RBPI-CC complexes
10.1007/s11694-024-02983-z · 2025 · External reference
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
10.1016/j.foodhyd.2019.105306 · 2020 · External reference
Interaction between soybean oleosome-associated proteins and phospholipid bilayer and its influence on environmental stability of luteolin-loaded liposomes
10.1016/j.foodhyd.2022.107721 · 2022 · External reference
Deciphering the role of endogenous polyphenols in the stability and rheological properties of walnut oleosome emulsions
10.1016/j.foodchem.2025.146457 · 2025 · External reference
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
10.1016/j.foodhyd.2024.110077 · 2024 · External reference
In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca2+ flow additions) during aqueous enzymatic extractions of Camellia oils
10.1016/j.foodchem.2023.135681 · 2023 · External reference
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
10.1016/j.foodhyd.2020.105992 · 2020 · External reference
In situ covalent modification of soy protein isolate during alkaline extraction: Effects of polyphenol structure and concentration on protein yield, conformation, functional properties, and emulsifying performance
2025 · External reference
Agronomy and environmental sustainability of the four major global vegetable oil crops: Oil palm, soybean, rapeseed, and sunflower
2025 · External reference
The oxidative stability of sunflower oleosomes depends on co-extracted phenolics and storage proteins
10.1016/j.foodchem.2025.143145 · 2025 · External reference
The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7
10.1016/j.foodchem.2019.125578 · 2020 · External reference
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications
10.1016/j.tifs.2024.104621 · 2024 · External reference
Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
10.5344/ajev.1965.16.3.144 · 1965 · External reference
Covalent interactions between walnut protein isolate and chlorogenic acid impact the formation, structure, functionality and emulsions stability of the isolates
10.1016/j.lwt.2024.115991 · 2024 · External reference
Protein-chlorogenic acid interactions: Mechanisms, characteristics, and potential food applications
10.3390/antiox13070777 · 2024 · External reference
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
10.1016/j.foodchem.2020.128448 · 2021 · External reference
Effects of conjugated interactions between perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
10.1016/j.foodchem.2023.137345 · 2024 · External reference
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
10.1016/j.foodhyd.2021.107050 · 2021 · External reference
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
10.1016/j.foodhyd.2024.110483 · 2024 · External reference
Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability
10.1016/j.foodhyd.2025.111569 · 2025 · External reference
Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification
10.1016/j.ultsonch.2022.106064 · 2022 · External reference
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
10.1016/j.foodhyd.2019.105490 · 2020 · External reference
Mechanisms underlying the effect of walnut pellicle extracts and its four representative polyphenols on in vitro digestion of walnut protein isolate
10.1016/j.fbp.2024.01.013 · 2024 · External reference
Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system
10.1007/s13197-023-05768-2 · 2023 · External reference
Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan-EGCG conjugates
10.1016/j.foodhyd.2015.08.002 · 2016 · External reference
Chlorogenic acid oxidation and its reaction with sunflower proteins to form green-colored complexes
10.1111/1541-4337.12213 · 2016 · External reference
Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
10.1016/j.ultsonch.2023.106367 · 2023 · External reference
Covalent modification using hemp seed polyphenols improves the structural and functional properties of the hemp seed globulin
10.1016/j.fbio.2023.103293 · 2023 · External reference
Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates
10.1016/j.foodres.2021.110163 · 2021 · External reference
Effects of soybean protein isolate-polyphenol conjugate formation on the protein structure and emulsifying properties: Protein-polyphenol emulsification performance in the presence of chitosan
10.1016/j.colsurfa.2020.125641 · 2021 · External reference
Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
10.1016/j.foodchem.2021.129377 · 2021 · External reference
Physicochemical properties and stability characterization of reconstructed oil body emulsion and the mechanism of demulsification by heptanoic acid during the aqueous enzymatic extraction
10.1016/j.lwt.2025.118701 · 2025 · External reference
The role of oleosins and phosphatidylcholines on the membrane mechanics of oleosomes
10.1016/j.jcis.2024.09.171 · 2025 · External reference
Structural modification and functional improvement of pea protein isolate by covalent grafting with EGCG induced by electron beam irradiation
10.1016/j.foodhyd.2026.112445 · 2026 · External reference
Investigating the effects of polar and non-polar polyphenols on the physicochemical properties and functional characteristics of camellia oil body emulsions
10.1016/j.foodchem.2025.144033 · 2025 · External reference
Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods
2024 · External reference
Soybean oil bodies: A review on composition, properties, food applications, and future research aspects
10.1016/j.foodhyd.2021.107296 · 2022 · External reference
Effect of epigallocatechin-3-gallate modification combined with mechanical pretreatment on the structural characteristics and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
2025 · External reference
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface
10.1111/1541-4337.70145 · 2025 · External reference
Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins
10.1016/j.foodchem.2024.140129 · 2024 · External reference
Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: Focusing on structural characteristics and rheological properties
2026 · External reference
The physicochemical stability and in vivo gastrointestinal fates of flaxseed oil bodies with the introduction of soluble flaxseed gum polysaccharides
10.1016/j.foodhyd.2024.110287 · 2024 · External reference