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Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
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- Journal Article
- A1
- open access
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments
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- Journal Article
- A1
- open access
Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties
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- Journal Article
- A1
- open access
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
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- Journal Article
- A1
- open access
Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study
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- Journal Article
- A1
- open access
Formation and characterization of oleogels derived from emulsions : evaluation of polysaccharide ratio and emulsification method
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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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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme