Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel

Huinan Wang, Jiaxin Zhang, Yongxia Xu +5

Food Chemistry

Proteins in Food Systems

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2023Academic literature71 citations6 claims extracted Open Access

Camel milk products: innovations, limitations and opportunities

Eyassu Seifu

Food Production Processing and Nutrition

Animal Diversity and Health Studies

Abstract Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts...

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Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel

Camel milk products: innovations, limitations and opportunities

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Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent

Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour

Functional Properties and Extraction Techniques of Chicken Egg White Proteins

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Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality

Analysis of energy consumption, heat and mass transfer, drying kinetics and effective moisture diffusivity during foam-mat drying of mango in a convective hot-air dryer