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Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes
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Chlorogenic acid oxidation and its reaction with sunflower proteins to form green-colored complexes
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Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan-EGCG conjugates
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Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system
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Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
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Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification
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Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability
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Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
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Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
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Effects of conjugated interactions between perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
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Protein-chlorogenic acid interactions: Mechanisms, characteristics, and potential food applications
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