Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations

This publication has 57 references indexed in Scilit:

• Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
  Current Research in Food Science, 2023
• Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions
  Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2022
• Effects of low frequency multi-mode ultrasound and it’s washing solution’s interface properties on freshly cut cauliflower
  Food Chemistry, 2022
• Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation
  Food Chemistry, 2021
• Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
  Food Chemistry, 2021
• Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin
  Current Research in Food Science, 2020
• Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
  Carbohydrate Polymers, 2020
• Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
  Food Engineering Reviews, 2019
• Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels
  Carbohydrate Polymers, 2019
• Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein
  Journal of the American Oil Chemists' Society, 2002