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Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier
Taghavi, Elham, Andriani, Cynthia, Nordin, Nordalia, Awang Seruji, Awang Zulfikar Rizal, Wan Rasdi, Nadiah, Abdul Hadi, Nabilah
Published in International journal of food science & technology (01.08.2024)
Published in International journal of food science & technology (01.08.2024)
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Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers
Kutzli, Ines, Griener, Daniela, Gibis, Monika, Grossmann, Lutz, Baier, Stefan K., Weiss, Jochen
Published in Food & function (01.05.2020)
Published in Food & function (01.05.2020)
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Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic
Liu, Jinning, Zhou, Hualu, Tan, Yunbing, Muriel Mundo, Jorge L., McClements, David Julian
Published in Journal of food engineering (01.10.2021)
Published in Journal of food engineering (01.10.2021)
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Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
Phakthawat, Kewalin, Shen, Penghui, Ranathunga, Ashoka, Klinkesorn, Utai, Suwannaporn, Prisana
Published in Food hydrocolloids (01.12.2023)
Published in Food hydrocolloids (01.12.2023)
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Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
Zhang, Shulin, Tian, Li, Yi, Jianhua, Zhu, Zhenbao, Decker, Eric Andrew, McClements, David Julian
Published in Food hydrocolloids (01.12.2020)
Published in Food hydrocolloids (01.12.2020)
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Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid
Li, Ruyi, Tan, Yunbing, Dai, Taotao, Zhang, Ruojie, Fu, Guiming, Wan, Yin, Liu, Chengmei, McClements, David Julian
Published in Food & function (01.11.2019)
Published in Food & function (01.11.2019)
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Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health in mice
Bravo-Núñez, Ángela, Berthomé, Angélique, Sabran, Charlotte, Vairo, Donato, Martin, Jean-Charles, Alvarado-Ramos, Katherine, Chassaing, Benoit, Tomas, Julie, Reboul, Emmanuelle
Published in Communications biology (07.06.2025)
Published in Communications biology (07.06.2025)
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Leguminous Aquafaba and Natural Gums as Egg Replacers and Emulsifiers in Plant-Based Mayonnaises: A Review of Their Functional Properties and Quality Attributes
Xu, Rui, Shafique, Bakhtawar, Farid, Muhammad Salman, Jabeen, Sidra, Hussain, Muhammad Imran, Akhtar, Saba, Łopusiewicz, Łukasz
Published in Food and bioprocess technology (01.07.2025)
Published in Food and bioprocess technology (01.07.2025)
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Plant-based Emulsifiers Market Rising at 7.2% CAGR to Top US$ 2.60 Billion by 2033: Fact.MR Report: The increasing demand for plant-based alternatives in the bakery industry is a key driver boosting the plant-based emulsifiers market growth
Published in NASDAQ OMX's News Release Distribution Channel
(04.12.2023)
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Aquafaba as a Sustainable and Plant-Based Egg Alternative: Recent Advances in Extraction, Nutritional Insights, and Functional Characterization
Sivaraj, Divyadharshini, Dalbhagat, Chandrakant Genu, Venugopal, Arun Prasath, Thivya, Perumal, Nimbkar, Shubham, Gowda, N. A. Nanje, Mishra, Sabyasachi, Kambhampati, Vivek
Published in Food and bioprocess technology (20.08.2025)
Published in Food and bioprocess technology (20.08.2025)
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