Original Research
Published on 11 Mar 2016
The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa
in Food Chemistry
Frontiers in Chemistry
doi 10.3389/fchem.2016.00011
- 7,248 views
- 10 citations
62 articles related to "Emulsifying"
Articles
Original Research
Published on 17 May 2024
Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1416753
- 3,041 views
- 14 citations
Original Research
Published on 25 Jan 2023
Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1116100
- 2,887 views
- 4 citations
Original Research
Published on 19 Oct 2021
Interface Properties in Binary Fluid Using Lattice Boltzmann Method
in Economic Geology
Frontiers in Earth Science
doi 10.3389/feart.2021.753529
- 2,292 views
- 1 citation
Original Research
Published on 20 Mar 2026
Comparative insights into the mechanism of ultrasonic-assisted chlorogenic acid grafting and carboxymethylation on the emulsifying properties of palm kernel expeller globulin
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1804894
- 188 views
Brief Research Report
Published on 15 Jul 2025
Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1624274
- 2,499 views
Original Research
Published on 26 May 2022
Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2022.914416
- 5,594 views
- 35 citations
Original Research
Published on 04 Mar 2020
Controllable Assembly and Application of Janus Smart Nanosheets for Oil Displacement
in Nanoscience
Frontiers in Chemistry
doi 10.3389/fchem.2020.00154
- 5,208 views
- 26 citations
Original Research
Published on 02 Sep 2022
Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2022.977458
- 4,549 views
- 3 citations
Original Research
Published on 01 Dec 2021
Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2021.782212
- 6,316 views
- 5 citations
Original Research
Published on 02 Jul 2025
Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1604708
- 2,054 views
Original Research
Published on 09 Oct 2024
Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1478399
- 3,478 views
- 3 citations
Original Research
Published on 31 Jan 2017
Bacillus spp. Isolated from Puba as a Source of Biosurfactants and Antimicrobial Lipopeptides
in Antimicrobials, Resistance and Chemotherapy
Frontiers in Microbiology
doi 10.3389/fmicb.2017.00061
- 22,351 views
- 93 citations
Original Research
Published on 26 May 2023
Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1140191
- 4,449 views
- 10 citations
Original Research
Published on 17 Nov 2025
Artificial intelligence-assisted optimization of extraction process, characterization, and functional analysis of globulin from safflower seed meal
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1708593
- 2,464 views
- 1 citation
Original Research
Published on 24 Nov 2022
Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1054326
- 5,459 views
- 18 citations