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Effects of Whey Protein Isolate Denaturation Temperature on Formation and Stabilization of Arabinoxylan-Whey Protein Isolate Based Pickering Emulsions

https://doi.org/10.2139/ssrn.5369684
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Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction
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Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
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Emulsions stabilized with solid nanoparticles: Pickering emulsions
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Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking
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Interfacial and emulsifying properties of lentil protein isolate
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Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.031openalex-snapshot
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.057openalex-snapshot
Thermally-induced whey protein isolate-daidzein co-assemblies: Protein-based nanocomplexes as an inhibitor of precipitation/crystallization for hydrophobic drug
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131995openalex-snapshot
Pickering emulsions stabilized by β-cyclodextrin and cinnamaldehyde essential oil/β-cyclodextrin composite: A comparison study
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132486openalex-snapshot
Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132510openalex-snapshot
Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133458openalex-snapshot
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.10.001openalex-snapshot
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.02.023openalex-snapshot
β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical
inferredcites →https://doi.org/10.1016/j.foodhyd.2025.111530openalex-snapshot
Kafirin-based Pickering stabilizers: Tailoring interfacial properties with gum Arabic
inferredcites →https://doi.org/10.1016/j.foodres.2018.07.062openalex-snapshot
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
inferredcites →https://doi.org/10.1016/j.foodres.2022.111695openalex-snapshot
Succinylated whey protein isolate-chitosan core–shell composite particles as a novel carrier: Self-assembly mechanism and stability studies
inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.07.037openalex-snapshot
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.12.120openalex-snapshot
Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films
inferredcites →https://doi.org/10.1016/j.ijbiomac.2023.128881openalex-snapshot
A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors
inferredcites →https://doi.org/10.1016/j.ijbiomac.2023.128967openalex-snapshot
Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation
inferredcites →https://doi.org/10.1016/j.lwt.2014.07.031openalex-snapshot
The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate
inferredcites →https://doi.org/10.1016/j.lwt.2023.115580openalex-snapshot
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation
inferredcites →https://doi.org/10.1021/jf0259359openalex-snapshot
Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry
inferredcites →https://doi.org/10.1021/jf100957bopenalex-snapshot
Stabilization of Whey Protein Isolate−Pectin Complexes by Heat
inferredcites →https://doi.org/10.1021/jf101425jopenalex-snapshot
Heat-Induced Changes Occurring in Oil/Water Emulsions Stabilized by Soy Glycinin and β-Conglycinin
inferredcites →https://doi.org/10.1021/jf800909wopenalex-snapshot
Formation of Whey Protein Isolate (WPI)−Dextran Conjugates in Aqueous Solutions
inferredcites →https://doi.org/10.1021/la0103822openalex-snapshot
Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size
inferredcites →https://doi.org/10.1039/a801167bopenalex-snapshot
Proteins at interfaces and in emulsions Stability, rheology and interactions
inferredcites →https://doi.org/10.1039/c6fo01171copenalex-snapshot
Oral processing of emulsion systems from a colloidal perspective
inferredcites →https://doi.org/10.1063/1.3002485openalex-snapshot
The solvation of NaCl in model water with different hydrogen bond strength
inferredcites →https://doi.org/10.1080/19476337.2015.1091038openalex-snapshot
Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2
inferredcites →https://doi.org/10.1155/2014/475389openalex-snapshot
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
inferredcites →https://doi.org/10.13386/j.issn1002-0306.2020120200openalex-snapshot
Effect and Mechanism of Microwave Heating on the Functional Properties of Whey Protein Isolate
inferredcites →https://doi.org/10.1515/arh-2007-0030openalex-snapshot
Rheology Essentials of Cosmetic and Food Emulsions
inferredcites →https://doi.org/10.17113/ftb.56.03.18.5285openalex-snapshot
Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria
inferredcites →https://doi.org/10.2139/ssrn.4782211openalex-snapshot
Mechanisms of Pickering Emulsion Formation and Stabilization by Composite Arabinoxylan–Whey Protein Isolate Particles
inferredcites →https://doi.org/10.2139/ssrn.4885198openalex-snapshot
Mechanisms of Pickering Emulsion Formation and Stabilization by Composite Arabinoxylan–Whey Protein Isolate Particles
inferredcites →https://doi.org/10.3168/jds.2009-2566openalex-snapshot
Invited review: Physiological properties of bioactive peptides obtained from whey proteins
inferredcites →https://doi.org/10.3168/jds.2015-9924openalex-snapshot
Effect of heating strategies on whey protein denaturation—Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry
inferredcites →https://doi.org/10.3168/jds.2019-17745openalex-snapshot
Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties
inferredcites →https://doi.org/10.3390/foods10040705openalex-snapshot
Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior
inferredcites →https://doi.org/10.3390/ijms23052899openalex-snapshot
Development and Characterization of Gentamicin-Loaded Arabinoxylan-Sodium Alginate Films as Antibacterial Wound Dressing
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