Emulsion-forming properties of heat-induced pork myofibrillar protein affected by NaCl
10.1111/ijfs.14945 · doi-reference
Advances in preparation and application of food-grade emulsion gels
10.1016/j.foodchem.2023.136399 · doi-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 · doi-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 · doi-reference
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
10.1016/j.foodchem.2025.143690 · doi-reference
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
10.1016/j.foodhyd.2023.109008 · doi-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 · doi-reference
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel
10.1016/j.ifset.2022.103102 · doi-reference
Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment
10.1016/j.foodhyd.2025.111598 · doi-reference
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties
10.1016/j.foodres.2022.111514 · doi-reference
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils
10.1016/j.foodhyd.2023.108479 · doi-reference
Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels
10.1002/fob2.70048 · doi-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 · doi-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 · doi-reference
