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
Gum Arabic-protein coacervation: Recent advances for improved functionality and food applications

review Full Text OpenAlex

Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute

article Full Text OpenAlex

The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems

article Full Text OpenAlex

Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation

article Full Text OpenAlex

Impact of trypsin on interfacial conformational evolution of soy protein isolate/soy hull polysaccharide emulsion

article Full Text OpenAlex

Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes

article Full Text OpenAlex

Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends

article Full Text OpenAlex

Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility

article Full Text OpenAlex

Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/water interface adsorption behavior and rheological behavior

article Full Text OpenAlex

Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk

article Full Text OpenAlex

近5年高被引文献
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

article Full Text OpenAlex 532 FWCI69.137

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

review Full Text OpenAlex 436 FWCI10.346

Modification of plant proteins for improved functionality: A review

review Full Text OpenAlex 427 FWCI9.83

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

review Full Text OpenAlex 403 FWCI11.334

Food proteins from animals and plants: Differences in the nutritional and functional properties

article Full Text OpenAlex 388 FWCI48.481

Advances in the plant protein extraction: Mechanism and recommendations

article Full Text OpenAlex 384 FWCI49.591

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

review Full Text OpenAlex 356 FWCI7.739

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

article Full Text OpenAlex 317 FWCI39.27

The development history and recent updates on soy protein-based meat alternatives

article Full Text OpenAlex 263 FWCI29.918

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

article Full Text OpenAlex 262 FWCI34.26