Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3

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Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

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Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

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Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

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Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

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Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

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Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

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Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

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Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

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Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment

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The effects of lotus root amylopectin on the formation of whey protein isolate gels

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Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein

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Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

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Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

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High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition

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Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl

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Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles

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Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin

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Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase

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Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel

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Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities

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Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn

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Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan

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Characterization, antioxidant capacity, and bioaccessibility of Coenzyme Q10 loaded whey protein nanoparticles

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Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study

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Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks

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Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

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OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability

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Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients

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Pickering emulsion stabilized by linear dextrins: Effect of the chain length

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In Vitro Effects of Stachyose on the Human Gut Microbiota

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Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future Perspectives

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β-Cyclodextrin/resistant dextrin induced disparate gelling behaviors of high-protein liquid systems

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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

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Development of Soy Protein Cold-set Emulsion Gels for Vitamin D3 Vehiculation: Enhanced Properties, Stability, and Sustained Release

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