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https://doi.org/10.2139/ssrn.4655997

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inferredcites →https://doi.org/10.1016/j.cofs.2022.100949openalex-extracted
Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins
inferredcites →https://doi.org/10.1016/j.colsurfa.2004.07.002openalex-extracted
Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison
inferredcites →https://doi.org/10.1016/j.colsurfa.2017.11.074openalex-extracted
Multi-modal stabilisation of emulsions using a combination of hydrophilic particles and an amino acid
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132891openalex-extracted
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133582openalex-extracted
Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133726openalex-extracted
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.04.048openalex-extracted
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.07.025openalex-extracted
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.059openalex-extracted
Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.06.012openalex-extracted
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105265openalex-extracted
l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106367openalex-extracted
Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106519openalex-extracted
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107534openalex-extracted
Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107720openalex-extracted
Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107812openalex-extracted
Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108230openalex-extracted
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.108415openalex-extracted
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.109010openalex-extracted
Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions
inferredcites →https://doi.org/10.1016/j.foodres.2022.112173openalex-extracted
Dynamic monitoring of the protein-lipid co-oxidation of algae oil-enriched emulsions coated with soybean protein-rutin covalent conjugates
inferredcites →https://doi.org/10.1016/j.foodres.2023.113126openalex-extracted
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
inferredcites →https://doi.org/10.1016/j.lwt.2021.110883openalex-extracted
Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
inferredcites →https://doi.org/10.1016/j.lwt.2021.112382openalex-extracted
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
inferredcites →https://doi.org/10.1016/j.tifs.2020.07.005openalex-extracted
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
inferredcites →https://doi.org/10.1016/j.tifs.2020.09.012openalex-extracted
Dairy and plant proteins as natural food emulsifiers
inferredcites →https://doi.org/10.1016/j.tifs.2022.08.012openalex-extracted
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
inferredcites →https://doi.org/10.1016/j.tifs.2023.02.003openalex-extracted
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
inferredcites →https://doi.org/10.1021/acs.jafc.0c06095openalex-extracted
l -Arginine and l -Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties
inferredcites →https://doi.org/10.1021/jf300490wopenalex-extracted
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
inferredcites →https://doi.org/10.1039/d1fo03372gopenalex-extracted
Multifaceted functionality of l -arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions
inferredcites →https://doi.org/10.5713/ajas.17.0617openalex-extracted
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
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