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Sep 2026
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Microalgal protein (MP) is a sustainable food resource that is nutritionally rich and environmentally friendly, but it has poor structural stability and limited emulsifying capacity, restricting its application in complex food systems. This study investigated the potential of MP-carboxymethyl chitosan (CMCS) complexes...
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· International Journal of Bio... · 0 citations
Open access
Sep 2026
Construction and characterization of a ternary composite emulsion based on hydrolyzed soy protein isolate.
Achieving long-term stability of oil-in-water emulsions through robust interfacial films remains challenging. This study aimed to address this challenge by using hydrolyzed soy protein isolate-tannic acid-citrus pectin (HSPI-TA-CP) ternary complexes as stabilizers and investigating the effects of complex concentration...
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Open access
Aug 2026
Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates
The demand for ingredients with natural appeal has driven the development of multifunctional natural emulsifiers. This study aimed to synthesize covalent conjugates of lysozyme (LYS) and ferulic acid (FA) via a free radical reaction and investigate their application in stabilizing soybean oil Pickering emulsions. Conju...
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Building Highly Efficient Nanofiltration Membrane with Enhanced Porosity via Incorporating Chitosan-Based Derivatives
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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
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Lauric acid (LA) is an antimicrobial medium-chain fatty acid, but its poor aqueous solubility limits its application in food matrices. To address this, ultrasound-assisted emulsion was developed using LA in vitamin E (VE) oil and chitosan-polyvinyl alcohol (CS-PVA) aqueous matrix. The emulsion exhibited uniformly dispe...
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