Latest Research in Proteins in Food Systems
29 research papers · 2026 median publication year
Top Research Topics in Proteins in Food Systems
- Proteins in Food Systems — 13 papers
- Microencapsulation and Drying Processes — 7 papers
- Physiological and biochemical adaptations — 1 papers
- Polysaccharides Composition and Applications — 1 papers
- Meat and Animal Product Quality — 1 papers
- Pickering emulsions and particle stabilization — 1 papers
- Essential Oils and Antimicrobial Activity — 1 papers
- Food Science and Nutritional Studies — 1 papers
- Silk-based biomaterials and applications — 1 papers
- Antioxidant Activity and Oxidative Stress — 1 papers
Highest-Cited Papers
- Tea polyphenol‐induced macadamia nut peptide complexes: molecular interaction mechanisms and improved emulsifying properties
- Enhancing bioaccessibility of camellia seed oil through whey protein isolate–quercetin complex stabilized emulsions
- Quantum Dot–Antifreeze Protein Hybrids for Enhanced Ice Recrystallization Inhibition
- Thermal degradation and rheological properties of different hydrocolloid gums
- Chitosan-Based Colloidal Delivery Systems as Natural Carriers for Propolis: Physicochemical Characterization and Application in Walnut Sausage
- Solid fat analogue system for processed meat products: development, structural characterization, and application in emulsified sausages
- Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin
- Structural Reconfiguration of Antarctic Krill Protein by Ultrasound-Assisted Inulin Glycosylation for Improved Resveratrol Incorporation and Emulsion Stability
- Interfacial Reinforcement Rather than Adsorption Quantity Determines the Stability of Soy Protein Isolate (SPI)/High-Methoxyl Pectin (HMP) Bilayer Emulsions
- Amorphous Calcium Phosphate Maintains Casein Microarchitecture while Modulating Bacterial Growth Kinetics
- Concentration-Dependent Modulation of Fibrillated Egg White Protein by γ-Cyclodextrin: Structural, Emulsifying, and Rheological Properties of Oil-in-Water Emulsions
- Exploratory Assessment of Spray‐Drying Parameters and Preliminary Machine‐Learning Modelling of Plukenetia volubilis Oil‐Herbal Extract Emulsions
- Subunit-dependent interfacial assembly of wheat gliadin subunits by Lycium barbarum polysaccharide underlies foam stabilization
- Improvement of zein-soybean lipophilic protein complex Pickering emulsion gel by controlling ultrasonic power: focus on stability mechanism
- Ferulic Acid and Nanoformulations in Foodborne Pathogen Control: Antibacterial Mechanisms, Applications and Future Perspectives
- Fabrication of Omega-3 Fatty Acid Oil-Loaded Microcapsule Powders Using Gum Arabic and β-Cyclodextrin
- Enhanced stability and controlled release of mandarin peel bioactives formulation for sustainable nutrition and next generation food system
- Inulin‐Based Microencapsulation Enhances the Stability of Anthocyanins From Haskap ( Lonicera caerulea ) Berries
- Freeze structuring unlocks minimal-processing strategies for legume texturization
- Molecular Mechanism of Absorption, Transport and Metabolic Transformation of Astaxanthin in Aquatic Animals