Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition by Zhihao Guo, Weiyu Li, Yuan Xue, Liying Bo, Jian Ren, Chunli Song

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Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers by Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee

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Emulsifying Properties of Oat Protein/Casein Complex Prepared Using Atmospheric Cold Plasma with pH Shifting by Yang Teng, Mingjuan Ou, Jihuan Wu, Ting Jiang, Kaige Zheng, Yuxing Guo, Daodong Pan, Tao Zhang, Zhen Wu

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Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization by Ziqin Ye, Jinying Wang, Guilan Ma, Jinge Ma

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Structural and functional properties of the glycosylated products of perilla seed meal proteins by WANG Dan, LI He, ZHANG Zhijun, LI Huizhen

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Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity by Lilan Chen, Haohui Li, Chunyuan Jiang, Baoer Zuo, Meifeng Li, Sining Li, Xiaoning Zhang

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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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Emulsifying properties of tribomechanically treated whey proteins by Suzana Rimac Brnčić, Marija Badanjak Sabolović, Vesna Lelas

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Tilapia viscera wastewater: an innovative substrate for sustainable biosurfactant production by Penicillium citrinum UCP 1183 by Everton Ricardo Carneiro Costa, Dayana Montero Rodríguez, Adriana Ferreira de Souza, Galba Maria de Campos-Takaki, Rosileide Fontenele da Silva Andrade

Subjects: “…fish processing waste; fungal surfactant; emulsifying properties.…”
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Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate by O. V. Chugunova, P. S. Bikbulatov, A. S. Sokolov, N. V. Zavorokhina

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Preparation of soybean oil-based emulsions stabilized by shiitake mushroom chitosan modified in both enzymatic and non-enzymatic systems and their application in β-carotene deliver... by Jiaofen Lin, Jian Zeng, Guozong Shi, Zesheng Zhuo, Yanyun Guan, Zhipeng Li, Hui Ni, Peng Fei

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Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue by Ruiping GAO, Wei TANG, Mingyan LIANG, Wenbin ZHOU, Li WU, Qiaoyu WU, Ruoruo WANG, Jia LIU

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Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides by Dohyoung Lee, Kwang-Geun Lee

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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment by Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng

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Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach by Pavel Rout, Chaitali Chakraborty, Shamim Hossain

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Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties by YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling

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Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions by E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhane

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The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles by Xueyan Yun, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang, Aiwu Gao

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Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy by Dionysios D. Neofytos, Katherine F. Grasberger, Anders Holste, Sandra B. Gregersen, Claus H. Christensen, Milena Corredig

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Evaluation of the effect of spray and freeze drying techniques and different pH on the functional properties of protein isolate from chickpea (Cicer arietinum, var. Azad) by Morad Mousazadeh, Evan Butrus Ilia, Hamed Hassanzadeh, Mohammad Mousavi, Gholamreza Askari, Hossein Kiani, Adem Gharsallaoui

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