- ORCID iD
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0000-0003-2010-8388
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Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
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- Journal Article
- A1
- open access
Recent developments of electrospun zein nanofibres : strategies, fabrication and therapeutic applications
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Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
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Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin
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Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes
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Adjustment of the structural and functional properties of okara protein by acid precipitation