Research graph
References from Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels. Local targets link to admitted publications; unresolved targets remain external evidence.
Extraction and characterization of plant-based proteins from agro-processing by-products—A review
10.1002/fob2.70025 · 2025 · External reference
Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts
10.1016/j.foodres.2020.109362 · 2020 · External reference
Interfaces and the driving force of hydrophobic assembly
10.1038/nature04162 · 2005 · External reference
Influence of ohmic heating on structure, texture and flavor of peanut protein isolate
10.1016/j.ifset.2023.103512 · 2023 · External reference
Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels
10.1016/j.foodhyd.2023.109613 · 2024 · External reference
An inclusive insight on dietary resistant protein and protein hydrolysates: Structural intricacy, bioactivity and benefits on human health
10.1002/fob2.70007 · 2025 · External reference
Optimising soy and pea protein gelation to obtain hydrogels intended as precursors of food-grade dried porous materials
10.3390/gels9010062 · 2023 · External reference
Fat analogue emulsions stabilized by peanut protein microgel particles: Microscale and nanoscale structure and stabilization process analysis
10.1002/jsfa.13264 · 2024 · External reference
On secondary loops in LAOS via self-intersection of Lissajous–Bowditch curves
10.1007/s00397-009-0408-2 · 2010 · External reference
The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein
10.1016/j.foodhyd.2023.109577 · 2024 · External reference
Sugar reduction via W/O/W emulsions: Structural design, sensory modulation, and functional performance
10.1016/j.tifs.2026.106107 · 2026 · External reference
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
10.1016/j.foodchem.2024.139187 · 2024 · External reference
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
10.1016/j.ijbiomac.2023.128183 · 2024 · External reference
Contrasting changes in strongly and weakly bound hydration water of a protein upon denaturation
10.1021/acs.jpcb.3c02970 · 2023 · External reference
Foaming properties of protein-based particles and their mixture with other food-grade particles—A review
10.1002/fob2.70019 · 2025 · External reference
High-internal-phase Pickering emulsions stabilized solely by Peanut-protein-isolate microgel particles with multiple potential applications
10.1002/anie.201801350 · 2018 · External reference
Fourier transform infrared spectroscopic analysis of protein secondary structures
10.1111/j.1745-7270.2007.00320.x · 2007 · External reference
Effect of NaCl on the rheological, structural, and gelling properties of walnut protein isolate-κ-carrageenan composite gels
10.3390/gels8050259 · 2022 · External reference
The effect of oil types on the droplet shape and rheology of emulsion gels stabilized with camellia saponin
10.1016/j.fuel.2024.134239 · 2025 · External reference
Self-assembled pea protein isolate nanoparticles with various sizes: Explore the formation mechanism
10.1021/acs.jafc.1c02105 · 2021 · External reference
Pickering emulsion stabilized by protein-glutaminase modified soybean isolated proteins as a new delivery system
10.1016/j.foodchem.2025.144334 · 2025 · External reference
Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes
10.1016/j.ijbiomac.2021.02.188 · 2021 · 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
Protein unfolding and aggregation near a hydrophobic interface
10.3390/polym13010156 · 2021 · External reference
The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions
10.1016/j.foodhyd.2022.107793 · 2022 · External reference
The effect of the contact angle on particle stabilization and bridging in water-in-water emulsions
10.1016/j.jcis.2023.02.006 · 2023 · External reference
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
10.1016/j.foodhyd.2022.107482 · 2022 · External reference
Tunable uptake/release mechanism of protein microgel particles in biomimicking environment
10.1038/s41598-017-06512-5 · 2017 · External reference
Simultaneous separation and quantification of acidic and basic dye specimens via a dual gel electro-membrane extraction from real environmental samples
10.1007/s13738-021-02167-2 · 2021 · External reference
Small and large oscillatory shear properties of concentrated proteins
10.1016/j.foodhyd.2020.106172 · 2021 · External reference
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
10.1016/j.foodhyd.2020.106117 · 2020 · External reference
Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation
10.1016/j.foodhyd.2022.108434 · 2023 · External reference
Walnuts (Juglans regia L): Proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility
10.1002/1097-0010(200007)80:9<1393::aid-jsfa653>3.0.co;2-f · 2000 · External reference
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
10.1016/j.foodhyd.2017.05.031 · 2017 · External reference
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
10.1016/j.foodhyd.2024.110086 · 2024 · External reference
Protein pI and intracellular localization
10.3389/fmolb.2021.775736 · 2021 · External reference
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement
10.1016/j.foodres.2022.111380 · 2022 · External reference
Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications
10.1016/j.foodhyd.2024.109817 · 2024 · External reference
Hofmeister effects shine in nanoscience
2023 · External reference
Walnut protein: A rising source of high-quality protein and its updated comprehensive review
10.1021/acs.jafc.3c01620 · 2023 · External reference
Deciphering the structural network that confers stability to high internal phase Pickering emulsions by cross-linked soy protein microgels and their in vitro digestion profiles
10.1021/acs.jafc.0c03586 · 2020 · External reference
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
2025 · External reference
Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels
10.1016/j.foodchem.2025.144642 · 2025 · External reference
Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels
10.1002/fob2.70048 · 2026 · External reference
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils
10.1016/j.foodhyd.2023.108479 · 2023 · External reference
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties
10.1016/j.foodres.2022.111514 · 2022 · External reference
Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment
10.1016/j.foodhyd.2025.111598 · 2025 · External reference
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel
10.1016/j.ifset.2022.103102 · 2022 · External reference
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
10.1016/j.foodhyd.2019.105583 · 2020 · External reference
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
10.1016/j.foodhyd.2023.109008 · 2023 · External reference
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
10.1016/j.foodchem.2025.143690 · 2025 · External reference
Modulation of walnut protein solubility: Effects of multiple modification treatments on walnut protein structure, physicochemical properties, and investigation of mechanisms
10.1016/j.foodres.2025.117130 · 2025 · External reference
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
10.1016/j.carbpol.2021.119061 · 2022 · External reference
Advances in preparation and application of food-grade emulsion gels
10.1016/j.foodchem.2023.136399 · 2023 · External reference
Emulsion-forming properties of heat-induced pork myofibrillar protein affected by NaCl
10.1111/ijfs.14945 · 2021 · External reference