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
Improving probiotic survivability using coaxial electrospinning: Role of ethyl cellulose in shell

article Full Text OpenAlex

Effect of salt extraction on composition, structure, and thermal properties of pea protein

article Full Text OpenAlex

Dual crosslinking approach of K+ and TGase to enhance the thermal stability and intestinal delivery efficiency of emulsion gels

article Full Text OpenAlex

Nanotechnology for encapsulation of bioactive components: a review

review Full Text OpenAlex

Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application

review Full Text OpenAlex

Novel biofilm-inspired encapsulation technology enhances the viability of probiotics during processing, storage, and delivery

article Full Text OpenAlex

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

review Full Text OpenAlex

Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations

article Full Text OpenAlex

Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components

article Full Text OpenAlex

Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion

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 567 FWCI69.107

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

review Full Text OpenAlex 458 FWCI10.373

Modification of plant proteins for improved functionality: A review

review Full Text OpenAlex 454 FWCI9.855

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

review Full Text OpenAlex 440 FWCI11.315

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

article Full Text OpenAlex 437 FWCI48.439

Advances in the plant protein extraction: Mechanism and recommendations

article Full Text OpenAlex 403 FWCI49.57

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

review Full Text OpenAlex 386 FWCI7.759

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

article Full Text OpenAlex 331 FWCI39.397

Oral delivery of therapeutic peptides and proteins: Technology landscape of lipid-based nanocarriers

review Full Text OpenAlex 285 FWCI8.911

Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties

review Full Text OpenAlex 283 FWCI5.962