专题：Proteins in Food Systems

This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery.
最新文献
Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability

article Full Text OpenAlex

Plant-based delivery systems for bioactive compounds: Mechanisms of release and functional food applications

article Full Text OpenAlex

Optimization of the extraction of phenolic compounds from Eryngium caeruleum using ultrasound and nanoencapsulation of the resulting extract via spray drying and freeze drying

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Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods

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Fe3+-EGCG metal-phenolic networks modified soy protein isolate nanoparticles for colloidally stable Pickering emulsions with colon-targeted curcumin release

article Full Text OpenAlex

Impact of native and commercial hydrocolloids on the suspension stability and rheological properties of basil seed-based beverages

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Curcumin-based biocompatible nanocarriers: a contemporary perspective in functional foods and biomedical applications

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Food surface characterization by scanning electron microscopy and fractal analysis: A review

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Enhancing the aqueous solubility of hemin at physiological pH through encapsulation within polyvinylpyrrolidone nanofibres

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Xanthan gum-regulated milk minerals-loaded triple-phase S/O/W emulsion with film-like structure: Microstructure, thermal and freeze-thaw stability, and calcium bioaccessibility

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近5年高被引文献
Oral delivery of therapeutic peptides and proteins: Technology landscape of lipid-based nanocarriers

review Full Text OpenAlex 385 FWCI29.2356

Functional Performance of Plant Proteins

review Full Text OpenAlex 357 FWCI46.3724

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

article Full Text OpenAlex 330 FWCI43.9867

The Current Situation of Pea Protein and Its Application in the Food Industry

review Full Text OpenAlex 329 FWCI41.3041

Encapsulation of Bioactive Compounds for Food and Agricultural Applications

review Full Text OpenAlex 319 FWCI38.0224

Current insights into protein solubility: A review of its importance for alternative proteins

review Full Text OpenAlex 312 FWCI36.3819

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

article Full Text OpenAlex 307 FWCI22.522

Sustaining Protein Nutrition Through Plant-Based Foods

review Full Text OpenAlex 307 FWCI40.8567

Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review

review Full Text OpenAlex 298 FWCI20.0689

Microemulsions and Nanoemulsions in Skin Drug Delivery

review Full Text OpenAlex 281 FWCI21.7985