The aim of this study was to investigate the effect of high-pressure homogenization on the
droplet size and physical stability of different formulations of pectin–zein stabilized rice bran …

In this review, different aspects characterizing chitosan–surfactant mixtures are summarized
and compared. Chitosan is a bioderived cationic polysaccharide that finds wide-ranged …

Multilayer emulsions produced by electrostatic protein-polysaccharide interactions have
received increased interest recently, but the addition sequence of oppositely charged …

BACKGROUND With an increasing demand for edible protein, research on new extraction
methods is attracting more attention. The effects of such methods on functional properties …

The efficiency of high dextrose equivalent (DE) maltodextrin–whey protein isolate blend (MD-
WPI) to perform as a delivery system for encapsulating squalene, a marine nutraceutical …

The study aims at improving the emulsifying stability of sugar beet pectin (SBP) by covalent
coupling of proteins to polysaccharide. Laccase and Maillard reaction in a controlled dry …

Growing concerns about the safety of using synthetic surfactants to stabilize food emulsions
have inspired a trend towards the use of natural ingredients like starch as alternative food …

This study was conducted to investigate the impact on the techno-functionality over sodium
caseinate (NaCS) when are conjugated with soluble soybean polysaccharides (SSPS) …

In this study, BSA-dextran conjugate, produced by Maillard reaction, was used as emulsifier
and stabilizer to produce curcumin-loaded oil in water emulsions. At fixed pH and BSA …

Glycation of milk proteins and peptides can be achieved by Maillard-induced conjugation of
reducing carbohydrates with the available amino groups of proteins/peptides during the …