Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …

Background The biodegradable, biocompatible, sustainable, and renewable nature of
biomaterials has led to increased interest in developing biopolymeric food packaging films …

In this study, extrusion was used to induce Maillard reaction between soy protein isolate
(SPI) and oat βべーた-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130° C) on …

Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

High internal phase emulsions (HIPEs) are soft materials that can be designed to contain
nutrients and active agents. As a result, they are being explored for their potential …

The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase
separation under destabilization conditions (ie, heating, aging, pH, ionic strength, and freeze …

The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or
arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of …