This research investigates the intricate dynamics of fish oil Pickering emulsions emulsified
by soybean protein isolate/nicotinamide mononucleotide (SPI/NMN) under varying pH …

This article reviews some recent advances in the use of diverse protein–polysaccharide
associative interactions in the design of colloidal particles having potential to be used for …

In order to improve the emulsifying properties of oat protein, oat protein isolate (OPI)–
dextran (Dex) conjugates were prepared by glycation reaction. Emulsifying properties of …

The impact of interfacial coatings comprised of polyphenol-protein-carbohydrate conjugates
on the properties of nutraceutical-fortified lipid droplets during digestion was investigated …

In this study, food-grade whey protein isolate (WPI) nanofibers were fabricated in
combination with guar gum (GG) using the electrospinning method for the first time. The …

Fabrication of next generation polysaccharides with interfacial properties is driven by the
need to create high performance surfactants that operate at extreme environments, as for …

The importance of conformational rigidity on macroscopic rheological properties was
revealed using two model polysaccharides, namely, xanthan gum and hyaluronic acid …

This article reviews the major type of interactions between proteins and polysaccharides
which occur either by covalent bonding or non-covalent interactions. Covalent interactions …

Interactions between whey proteins and polysaccharides, in particular the formation of food-
grade soluble complexes, are of interest because of potential functional and health benefits …

Casein and soy soluble polysaccharide formed compacted complex aggregates in pH 3–4.5
aqueous solutions by electrostatic and hydrophobic interactions. The diameters of the …