Author

Ya-Jun Zheng

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Sep 2026

Emulsion gels stabilized by millet chaff prolamin-gallic acid or -sucralose conjugates: characterization, application in curcumin, and mechanism insights.

To develop a safe, low-cost, and efficient curcumin delivery system, emulsion gels were prepared using millet chaff prolamin (MCP) and the conjugates of MCP with gallic acid (MCP-GA) and MCP with sucralose (MCP-S). Gallic acid-binding and sucralose-glycosylation improved the emulsifying properties of MCP, increased hyd...

Yan Li, Jie Liu, Hao Wang et al. · Food Chemistry · 0 citations

Open access Sep 2026

Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin

Almond expeller is high in protein content and produced in large quantities every year; however, its utilization in the food industry remains limited. To provide new strategies to enhance the performance of protein-based emulsion gels and expand the applications of sweet almond expeller globulin (SAEG) in the food indu...

Yi Li, Ling Dang, B. Ma et al. · Foods · 0 citations