A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods

일본 시판 레토르트 고령친화식품의 경도와 점도 특성 조사

오리 혈액 첨가 비율에 따른 유화물의 품질특성 연구

High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties

Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate

Determination of vitamin K encapsulated into lipid nanocarriers by dispersive liquid–liquid microextraction combined with liquid chromatography–atmospheric pressure chemical ionization–tandem mass spectrometry

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications