Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation

Jialu Ni, Kuiyou Wang, Deyang Yu and Mingqian Tan

Food Funct., 2023, 14, 2807
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Effect of dispersants on the stability of calcite in non-polar solutions

Shuai Liu, Cheng Zhang, Jiaxin Du, Hai Huang, Shenwen Fang, Xinliang Li and Ming Duan

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2023, 672, 131730
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Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles

Qi Yin, Liang Wu, Xinli Zhang, Zhi Zheng, Shuizhong Luo, Xiyang Zhong and Yanyan Zhao

J Sci Food Agric, 2023, 103, 5904
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Effect of fibrillation on the film-forming properties of soy protein isolate: Relationship between protein structural changes and the film-forming properties

Bingbing Yuan, Hekai Zhao, Xinru Xu, Haomiao Zhang, Shizhang Yan and Yang Li

Food Chemistry, 2025, 470, 142707
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Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute

Ming He, Ronggang Liu, Chenglong Sun, Miyao Sun, Haitao Wang and Mingqian Tan

Food Hydrocolloids, 2025, 167, 111429
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Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability

Xiuzhi Cao, Shengnan Wang, Yunfei Yu, Lu Han and He Liu

International Journal of Biological Macromolecules, 2025, 298, 140106
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Mechanistic studies on glycinin basic subunit/soybean soluble polysaccharide complexes: Ionic modulation and implications for soy sauce secondary precipitate

Shuyi Liu, Mingxi Liu, Xiaohan Hua, Lijun Yin, Shuntang Guo and Xin Jia

International Journal of Biological Macromolecules, 2026, 355, 151449
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Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion

Yaxue Hu, Qiqi Bian, Ye Zi, Cuiping Shi, Jiawei Peng, Yulu Zheng, Xichang Wang and Jian Zhong

International Journal of Biological Macromolecules, 2024, 267, 131521
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Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review

Chao Qiu, Yaxu Meng, Zhiheng Zhang, Xiaojing Li, David Julian McClements, Guanghua Li, Liming Jiang, Jinsheng Wen, Zhengyu Jin and Hangyan Ji

Comp Rev Food Sci Food Safe, 2025, 24
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Design of multi-functional protein-based emulsifiers by conjugation and complexation for improved performance

Sakhi Ghelichi, David Julian McClements, Adane Tilahun Getachew, Ann-Dorit Moltke Sørensen and Charlotte Jacobsen

Food Hydrocolloids, 2026, 175, 112453
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Structural characterization, interaction mechanism and thermal stability of dual-fibrous complexes formed by rice glutelin fibrils and cellulose nanocrystals

Yi-Xuan Jiang, Ya-Ru Wang, Qin Yang, Xiao-Hong Yu and Han-Qing Chen

Food Chemistry, 2025, 489, 145035
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Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sanjana Sawant and Audrey L. Girard

Sustainable Food Proteins, 2026, 4
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Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems

Qinqiu Zhang, Qing Zhang, Yijie Ren, Jingming Li, Song Miao and Wen Qin

Trends in Food Science & Technology, 2026, 169, 105559
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Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions

Yue Dong, Zihao Wei and Changhu Xue

Food Hydrocolloids, 2023, 140, 108620
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Metal cation‐induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high‐internal‐phase emulsion properties

Guilan Zhao, Shengnan Wang, Yangyang Li, Xiulin Liu, Lina Yang, Hong Song and He Liu

J Sci Food Agric, 2024, 104, 3341
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High internal phase emulsions stabilized by soybean protein amyloid fibril-dextran-epigallocatechin gallate composites: Formation, stability, and properties

Jie Hou, David Julian McClements, Yijun Zuo, Shuaizheng Wang, Bohui Ma, Lan Qinqin, Fenghua Wu, Peng Wang, Xingquan Liu and Changling Wu

Food Hydrocolloids, 2026, 170, 111741
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Microwave pretreatment enhances pumpkin seed protein fibrillization for egg white substitution in chiffon cakes

Rulin Jin, Shuangjian Li, Saiya Li, Xiaoyang Li, Yiguo Zhao, Wei Lu, Cuixia Sun, Yapeng Fang and Yiping Cao

Food Hydrocolloids, 2026, 174, 112334
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Characterization of soy protein hydrolysate and lecithin complex for its novel antifreeze activity

Madison Fomich, Vermont Dia and Tong Wang

Food Hydrocolloids, 2025, 167, 111389
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Fabrication of lycopene-loaded pickering emulsions stabilized by chitosan/zein: characterization, bioaccessibility and effects on prostatic hyperplasia

Jingwen Yu, Wenxiu Ba, Xinru Tang, Abdul Mueed, Bing Zhang, Zeyuan Deng and Hongyan Li

Food Measure, 2026
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Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I

Hui Niu, Wenduo Wang, Haiming Chen and Xiong Fu

ACS Food Sci. Technol., 2024, 4, 1967
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Efficient solar-responsive thermally conductive mesoporous silica coupled with phase change material for Pickering emulsification of viscous oil

Junfeng Li, Limei Dong, Shichong Guo, Ying Xue, Dan Zhang, Hao Liu, Zhining Wang and Yiming Li

Journal of Energy Storage, 2024, 100, 113640
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Recent progress of plant protein-based amyloid-like nanofibrils

You Liu, Lingyun Chen, Shaozong Wu, Pei Chen, Qianru Jiang and Weijuan Huang

Food Hydrocolloids, 2025, 160, 110749
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Oil-water interfacial and emulsifying properties of lupin protein and lupin protein-pectin mixtures at neutral and acidic pH conditions

Xingfa Ma, Mehdi Habibi and Leonard M.C. Sagis

Food Hydrocolloids, 2025, 167, 111467
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Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy

Ying Wang, Fengxian Guo, Haoliwen Li, Zhonghao Tang, Yu Cheng and Weiwei Li

International Journal of Biological Macromolecules, 2025, 297, 139975
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Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein

Yu Bai, Zhuo Zhang, Jiawei Qiao, YongQiang Liang, Pu Yang, Shaojie Zhao, Guixing Ren and Lizhen Zhang

Food Chemistry, 2025, 482, 144141
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Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety

Ying Liang, Penghui Zhang, Mei Liu, Hao Liu, Baoshan He, Yingying Zhu and Jinshui Wang

Food Chemistry, 2025, 469, 142559
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Alteration in conformation and emulsibility of lactoferrin-low methoxyl pectin complexes induced by non-covalent interactions with rosmarinic acid

Chuanrui Jiang, Fujun Liu, Yuxin He, Ru Zhao, Chao Dong, Tiehua Zhang and Cuina Wang

Food Chemistry, 2025, 493, 146031
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Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound

Yaxuan Liu, Feng Gao, Boxue Xia, Jie Deng, Shuxia Liang and Cuina Wang

Int J of Dairy Tech, 2024, 77, 324
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On-Chip Precisely Controlled Preparation of Uniform Core–Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice

Kuiyou Wang, Shasha Huang, Shanghua Xing, Shida Wu, Hongliang Li, Xu Zhong, Xin Na, Mingqian Tan and Wentao Su

J. Agric. Food Chem., 2023, 71, 16702
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Coagulation of Hydrophobic Ionic Associates of Cetyltrimethylammonium Bromide and Carrageenan

Alexander Shyichuk, Dorota Ziółkowska and Joanna Szulc

Molecules, 2023, 28, 7584
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Enhancement of Pickering effect of ovalbumin with bacterial cellulose nanofibers prepared by electron beam irradiation and encapsulation of curcumin

Chunling Nie, Bingqian Liu, Yefan Niu, Pengrui Wu, Zhihong Song, Xindi Wei and Jianguo Wang

International Journal of Biological Macromolecules, 2024, 279, 135145
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Survivability of probiotics in Pickering emulsion gels stabilized by salmon by-product protein / sodium alginate soluble complexes at neutral pH

Kuiyou Wang, Jialu Ni, Xueying Tian, Siyuan Xiang, Hongliang Li, Wenbo Shang, Bo Liu, Mingqian Tan and Wentao Su

International Journal of Biological Macromolecules, 2024, 255, 128190
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Synergistic Effects of Homogenisation Methods for Stabilising Nanoemulsions of Mangosteen Pericarp with Pea Protein Isolate and Soluble Soybean Polysaccharide

Nor Azizah Mohammad, Dayang Norulfairuz Abang Zaidel, Jayanant Iemsam-arng, Onuma Unger, Ida Idayu Muhamad, Harisun Yaakob and Mariani Abdul Hamid

Food Bioprocess Technol, 2025, 18, 6676
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The amyloid fibril-stabilized Pickering emulsion significantly enhances the mechanical and barrier properties of Konjac Glucomannan active films for cherry preservation

Yangyang Guo, Wentao Su, Mingqian Tan and Jie Pang

International Journal of Biological Macromolecules, 2025, 287, 138550
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Multiscale combined techniques for evaluating emulsion stability: A critical review

Hui Niu, Wenduo Wang, Zuman Dou, Xianwei Chen, Xianxiang Chen, Haiming Chen and Xiong Fu

Advances in Colloid and Interface Science, 2023, 311, 102813
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Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics

Mengyue Zhang, Bo-ya Zhang, Xiaotong Sun, Yi-an Liu, Zhichao Yu, Xibo Wang and Ning Xu

International Journal of Biological Macromolecules, 2024, 261, 129716
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Hollow salt-nanoemulsion composites: A novel carrier for Zanthoxylum flavor construction with simultaneous sodium reduction and flavor retention

Ming He, Qianyi Wang, Shanghua Xing and Mingqian Tan

Food Hydrocolloids, 2026, 172, 112011
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Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives

Yan Xiang, Yumin Chi, Qiang He, Lirong Jia, Wenxue Zhang and Yi Dong

Foods, 2024, 13, 2563
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Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties

Qi Fang, Tianhe Xu, Ruihan Su, Shicheng Dai, Junzheng Wang, Weixiang Zhu, Bowen Yang, Xiaohong Tong, Huan Wang and Lianzhou Jiang

International Journal of Biological Macromolecules, 2025, 307, 142274
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Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies

Abdur Rehman, Ibrahim Khalifa, Hafiz Abdul Rasheed, Muhammad Waheed Iqbal, Muhammad Shoaib, Junxia Wang, Yongjun Zhao, Qiufang Liang, Mingming Zhong, Yufan Sun, Tawfiq Alsulami, Xiaofeng Ren and Song Miao

Food Chemistry, 2025, 463, 141239
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Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses

Nan Ma, Jiahui Duan, Guowei Zhou and Xibo Wang

Food Chemistry, 2024, 457, 140084
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Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions

Yue Xu, Chun-min Ma, Yang Yang, Xin Bian, Xiao-fei Liu, Yan Wang and Na Zhang

Food Hydrocolloids, 2023, 145, 109146
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Design of Novel Knot-like Structures Based on Ovotransferrin Fibril–Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions

Zihao Wei, Yue Dong, Xiaolong Li, Meng Wang and Keming Zhang

Foods, 2023, 12, 3767
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Wheat bran arabinoxylan and whey protein isolate conjugates: Synthesis, characterization, and applications in O/W emulsions

Yan Liu, Ji Kang, Ziyi Jin, Weihong Min, Jixiang Zhang, Qingbin Guo and Qi Wang

LWT, 2025, 223, 117756
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In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions

Zhiming Gao, Chen Gao, Wenxin Jiang, Longquan Xu, Bing Hu, Xiaolin Yao, Yanlei Li and Yuehan Wu

Food Hydrocolloids, 2023, 135, 108233
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Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes

Yanan Shi, Jin Cao, Liang Li and Xiaoyu Yang

LWT, 2024, 205, 116495
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Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property

Qiaomei Zhu, Yihua Qiu, Lujia Zhang, Wenjing Lu, Yijun Pan, Xuanbo Liu, Zhenjing Li and Hua Yang

Food Research International, 2024, 191, 114675
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Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

Yangyang Li, Shengnan Wang, Guangchen Zhang, Xiulin Liu, He Liu, Yutang He and Danshi Zhu

Food Hydrocolloids, 2022, 133, 107967
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Properties and microstructure of pickering emulsion synergistically stabilized by silica particles and soy hull polysaccharides

Guilan Zhao, Shengnan Wang, Yangyang Li, Lina Yang and Hong Song

Food Hydrocolloids, 2023, 134, 108084
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pH-regulated structural and interfacial properties of OSA starch/whey protein fiber complexes to improve the storage and digestive stability of citrus essential oil emulsions

Run Ji, Haowen Sun, Zhao Chen, Shuang Song, Hao Guo, Xiuling Zhang and Fei Wu

Carbohydrate Polymers, 2025, 367, 123961
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Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating

Yangyang Li, Shengnan Wang, Xiulin Liu, Guilan Zhao, Lina Yang, Lijie Zhu and He Liu

Food Chemistry, 2023, 428, 136743
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Structural and rheological modulation of low-oil emulsions by deamidated pea protein–gum arabic coacervates for reduced-fat applications

Lijuan Luo, Ping Li, Yuanyuan Deng, Guang Liu, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zhihao Zhao, Jiarui Zeng and Mingwei Zhang

Food Chemistry, 2026, 516, 149332
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Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan

Jie Shen, Yufeng Chen, Xuepeng Li, Xuxia Zhou and Yuting Ding

International Journal of Biological Macromolecules, 2024, 270, 131758
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Process Optimization of Thermal Stability for Hemp Seed Milk Produced from Whole Fat and Fat-Reduced Seeds

Nour M. H. Awad and Mustafa Mortas

Processes, 2026, 14, 783
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Effect of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat

Mingyue Chen, Qingmei Pan, Binbin Wu, Hongxun Wang, Yang Yi, Wei Xu and Danjun Guo

Foods, 2023, 12, 4482
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Fabrication and Characterization of Sonicated Peach Gum-Sodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyses

Aiman Karim, Abdur Rehman, Seid Mahdi Jafari, Song Miao, Mokhtar Dabbour, Waqas Ashraf, Hafiz Abdul Rasheed, Elham Assadpour, Arif Hussain, Hafiz Ansar Rasul Suleria and Zhang Lianfu

Food Bioprocess Technol, 2025, 18, 2462
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Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties

Hongjie Dai, Mengsi Xia, Xin Feng, Liang Ma, Hai Chen, Hankun Zhu, Yong Yu, Hongxia Wang and Yuhao Zhang

Food Hydrocolloids, 2024, 149, 109572
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Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides

Guilan Zhao, Shengnan Wang, Hui Yang, Lina Yang, Hong Song, Guangchen Zhang, He Liu and Yutang He

Journal of Food Engineering, 2025, 397, 112601
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Techno-Functional and Physicochemical Properties of Caper Seed Protein: A Comparative Study of Extraction Methods

Ayşe Özçelik, Muhammed Mustafa Özçelik, Bekir Gökçen Mazı, Sebahattin Serhat Turgut and Erkan Karacabey

Food Bioprocess Technol, 2026, 19
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Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release

Hekai Zhao, Shengnan Wang, Xiulin Liu, Guilan Zhao, Lina Yang, Hong Song, Guangchen Zhang, Yutang He and He Liu

Food Chemistry, 2023, 402, 134494
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Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li and Xin Rui

Foods, 2025, 14, 701
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High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene

Xiaojia Yan, Jun Yan, Xinyue Shi, Yuying Song, David Julian McClements, Cuicui Ma, Xuebo Liu, Shuai Chen, Duoxia Xu and Fuguo Liu

International Journal of Biological Macromolecules, 2024, 270, 132313
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Underlying mechanisms of sodium alginate with different viscosities on the texture characteristics and protein digestibility of soybean curd

Xingxiang Yang, Yuqin Liu, Qian Yu, Ruoyao Zhang, Mengyao Wang, Jing Ding, Suisui Jiang, Feng Zhong, Aiguo Ma and Tianlin Gao

LWT, 2025, 238, 118822
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