Research graph
References from Heat-induced phosphorylated ovalbumin spherical aggregates as the O/W Pickering emulsion stabilizer: self-assembly mechanisms and emulsion properties. Local targets link to admitted publications; unresolved targets remain external evidence.
Role of phosphate modification in enhancing ovalbumin fibril formation and functionality: insights into molecular interactions and structural dynamics
10.1016/j.ifset.2025.103992 · 2025 · External reference
Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: a review
10.1016/j.ijbiomac.2025.147381 · 2025 · External reference
Ovalbumin as an outstanding Pickering nanostabilizer for high internal phase emulsions
10.1021/acs.jafc.8b02183 · 2018 · External reference
Recent research advances in delivery systems based on the assembly of egg white proteins: structure design and applications in the food industry
10.1016/j.foodhyd.2024.110021 · 2024 · External reference
Molecular structure changes induced by egg white protein storage: from interfacial properties to Pickering emulsion stability
10.1016/j.foodhyd.2025.112099 · 2026 · External reference
Emulsifying properties of ovalbumin: improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
10.1016/j.foodhyd.2016.03.007 · 2016 · External reference
Effect of chemical phosphorylation on solubility of buffalo milk proteins
10.1016/j.idairyj.2005.03.007 · 2006 · External reference
The effect of pH on the structure and phosphate mobility of casein micelles in aqueous solution
10.1016/j.foodhyd.2015.02.004 · 2015 · External reference
Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels
10.1016/j.ijbiomac.2017.05.028 · 2017 · External reference
10.1016/j.foodhyd.2017.03.023
10.1016/j.foodhyd.2017.03.023 · External reference
10.1016/j.foodchem.2019.01.147
10.1016/j.foodchem.2019.01.147 · External reference
Double-aimed superstructure: delivering nutritional divalent cations as whey protein isolate fibril mediator to stabilize tunable high internal phase Pickering emulsions (HIPPEs)
10.1016/j.foodchem.2026.148604 · 2026 · External reference
Fourier-based classification of protein secondary structures
10.1016/j.bbrc.2017.02.117 · 2017 · External reference
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
10.1016/j.foodhyd.2016.05.007 · 2016 · External reference
10.1021/acs.langmuir.7b03852
10.1021/acs.langmuir.7b03852 · External reference
Self-assembly of ovalbumin into amyloid and non-amyloid fibrils
10.1021/bm301481v · 2012 · External reference
The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies
10.1016/j.lwt.2020.109796 · 2020 · External reference
Impact of saccharides on the foam properties of egg white: correlation between rheological, interfacial properties and foam properties
10.1016/j.foodhyd.2021.107088 · 2022 · External reference
Fluorescence spectrometric study on the interactions of isoprocarb and sodium 2-isopropylphenate with bovine serum albumin
10.1016/j.talanta.2008.03.037 · 2008 · External reference
Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin
10.1016/j.foodchem.2018.12.078 · 2019 · External reference
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
10.1016/j.jfoodeng.2020.110076 · 2020 · External reference
Short-term phosphorylation regulates ovalbumin self-assembly into functional aggregates at the oil-water interface: structural transformation and interfacial film-forming mechanisms
10.1016/j.foodhyd.2025.111877 · 2025 · External reference
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
10.1016/j.foodchem.2021.129635 · 2021 · External reference
One-step dynamic imine chemistry for preparation of chitosan-stabilized emulsions using a natural aldehyde: acid trigger mechanism and regulation and gastric delivery
10.1021/acs.jafc.9b08301 · 2020 · External reference
10.1002/jsfa.8292
10.1002/jsfa.8292 · External reference
Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: structural features, interfacial properties, and stability
10.1016/j.foodhyd.2024.110866 · 2024 · External reference
Surface compaction versus stretching in Pickering emulsions stabilised by microgels
10.1016/j.cocis.2013.11.004 · 2013 · External reference
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
10.1016/j.tifs.2011.09.005 · 2012 · External reference
Modification of water-soluble protein nanoparticles and their effects on the properties of Pickering emulsions: impacts of acidic and thermal treatments
10.1016/j.ijbiomac.2026.150872 · 2026 · External reference
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
10.1016/j.foodhyd.2019.03.035 · 2019 · External reference
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
10.1016/j.foodchem.2022.133055 · 2022 · External reference
Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: development of dysphagia friendly high internal phase Pickering emulsions
10.1016/j.ijbiomac.2024.138842 · 2025 · External reference
Improvement of functional properties of ovalbumin phosphorylated by dry-heating in the presence of pyrophosphate
10.1007/s00217-012-1831-7 · 2012 · External reference
Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin
10.1016/j.ijbiomac.2019.03.076 · 2019 · External reference
Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin
10.1016/j.foodchem.2021.130716 · 2022 · External reference
Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin-gum Arabic polyelectrolyte complex
10.1016/j.foodchem.2022.133223 · 2022 · External reference
Stability of conventional vs. Pickering emulsions using ovalbumin-anionic starch complexes for spray-dried lipid microcapsules
10.1016/j.fochx.2025.103102 · 2025 · External reference
Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation
10.1080/19476337.2017.1321045 · 2017 · External reference
Investigation on the influence of high protein concentrations on the thermal reaction behaviour of β-lactoglobulin by experimental and numerical analyses
10.1016/j.idairyj.2019.06.004 · 2019 · External reference
Emulsifying capacity of peanut polysaccharide: improving interfacial property through the co-dissolution of protein during extraction
10.1016/j.carbpol.2021.118614 · 2021 · External reference
Hydrophobic hydration processes thermal and chemical denaturation of proteins
10.1016/j.bpc.2011.06.004 · 2011 · External reference
Characterization of quercetin-ovalbumin complexes stabilizing emulsions: a perspective on the complex binding mechanism
10.1016/j.ijbiomac.2025.141970 · 2025 · External reference
Regulatory mechanisms of phosphorylation in ovalbumin self-assembly for aggregates formation: insights into size, structure, and morphology
10.1016/j.foodhyd.2024.110431 · 2024 · External reference
Spherical and fibrillar ovalbumin aggregates: tailoring oleogel-based Pickering emulsions for improved curcumin bioavailability and anti-inflammatory effects
10.1016/j.ijbiomac.2025.147143 · 2025 · External reference
