The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Background Polysaccharides are natural biomacromolecules that numerous applications
particularly in food systems, owing to their remarkable properties including bioactivity …

Emulsions are commonly regarded as an important approach to improving the texture of
some foods and expanding their use in food industry. Polysaccharides have been widely …

In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has
attracted the attention of a large number of researchers due to its huge health benefits …

In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties
compared to commercial citrus peel pectin and apple pectin, with emulsifying properties …

In this study, gelatin microgels with various crosslinking degrees were facilely fabricated
through moderate transglutaminase (TGase) crosslinking. The influences of crosslinking …

In order to surmount the limitations of W 1/O/W 2 double emulsions, a novel ovalbumin fibrils
(OVAF)/pectin-based bilayer-stabilized W 1/O/W 2 double emulsion (OP-BDE) was …

For better understanding the emulsification mechanism of coconut globulin (CG) at different
pH, the relationship between interfacial behavior and emulsion stability (O/W) of unheated …

Previous studies have shown that Mesona chinensis Benth polysaccharide (MP) has a
variety of physiological activities, including anti-inflammation, anti-oxidation, immune …

In this study, a high-molecular-weight Pueraria lobata polysaccharide (PLP) with a
molecular weight of 273.54 kDa was degraded by ultrasound, and the ultrasonic …