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Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
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Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
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Functionality of whey proteins covalently modified by allyl isothiocyanate, part 1 : physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
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Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility
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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate
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Stabilising frozen dairy mousses by low molecular weight gelatin peptides
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Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions