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Salmon Protein-Procyanidins Complex Stabilized High Internal Phase Dha-Algal Oil Pickering Emulsion for Application in Sausages

https://doi.org/10.2139/ssrn.4678315
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Research progress of proanthocyanidins and anthocyanidins
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Beyond processing waste: Extraction of oil from Atlantic salmon (Salmo salar) by-products using immobilized Alcalase on chitosan-coated magnetic nanoparticles
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Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
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4D printing of edible insect snacks: Color changes with external pH stimulation
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Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
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Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133182openalex-extracted
Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages
inferredcites →https://doi.org/10.1016/j.foodchem.2023.135824openalex-extracted
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
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Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
inferredcites →https://doi.org/10.1016/j.foodhyd.2017.07.040openalex-extracted
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106839openalex-extracted
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107569openalex-extracted
Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension
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High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
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Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review
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The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
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High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
inferredcites →https://doi.org/10.1016/j.foodhyd.2023.109115openalex-extracted
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
inferredcites →https://doi.org/10.1016/j.foodres.2022.111380openalex-extracted
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement
inferredcites →https://doi.org/10.1016/j.foodres.2023.112957openalex-extracted
Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing
inferredcites →https://doi.org/10.1016/j.ijbiomac.2023.124457openalex-extracted
Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion
inferredcites →https://doi.org/10.1016/j.lwt.2023.115511openalex-extracted
Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel
inferredcites →https://doi.org/10.1016/j.meatsci.2018.07.012openalex-extracted
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
inferredcites →https://doi.org/10.1016/j.meatsci.2018.11.020openalex-extracted
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
inferredcites →https://doi.org/10.1016/j.meatsci.2019.107968openalex-extracted
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters
inferredcites →https://doi.org/10.1016/j.meatsci.2022.109086openalex-extracted
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages
inferredcites →https://doi.org/10.1016/j.meatsci.2023.109280openalex-extracted
Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs
inferredcites →https://doi.org/10.1016/j.tifs.2019.07.049openalex-extracted
Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
inferredcites →https://doi.org/10.1016/j.tifs.2020.05.016openalex-extracted
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
inferredcites →https://doi.org/10.1021/acs.jafc.7b05261openalex-extracted
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
inferredcites →https://doi.org/10.1021/acs.langmuir.7b01503openalex-extracted
Functional Microcapsules with Hybrid Shells Made via Sol–Gel Reaction within Double Emulsions
inferredcites →https://doi.org/10.1039/d1fo02117fopenalex-extracted
High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery
inferredcites →https://doi.org/10.1039/d1tb00628bopenalex-extracted
Polysaccharide nanoparticles: from fabrication to applications
inferredcites →https://doi.org/10.1039/d3fo00092copenalex-extracted
Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery
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Cellulose: A promising and versatile Pickering emulsifier for healthy foods
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Comparative analysis of EPA and DHA in fish oil nutritional capsules by GC-MS
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Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
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Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
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