Show
Sort by
-
- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
-
Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes
-
Recent advances in food colloidal delivery systems for essential oils and their main components
-
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
-
Modification of flaxseed protein by complexation with flaxseed gum to address its limitations as a plant-based Pickering stabilizer to deliver thymol-enriched flaxseed oi
-
Production of food nanomaterials by specialized equipment
-
Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model
-
Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
-
Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
-
- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes