# Proteins in Food Systems **Type:** Topics **Canonical URL:** https://scholariq.org/topics/proteins-in-food-systems/ ## Facts | Field | Value | | --- | --- | | Description | This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery. | | Domain | Life Sciences | | Field | Agricultural and Biological Sciences | | OpenAlex ID | t10411 | | Works | 68 | ## Topic papers all Showing 15 of 68. - [Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions](https://scholariq.org/papers/characterization-and-stability-evaluation-of-carotene-nanoemulsions-prepared-by/) - [Ultrasound-assisted extraction of oil from flaxseed](https://scholariq.org/papers/ultrasound-assisted-extraction-of-oil-from-flaxseed/) - [Metabolic effects of amino acid mixtures and whey protein in healthy subjects: studies using glucose-equivalent drinks](https://scholariq.org/papers/metabolic-effects-of-amino-acid-mixtures-and-whey-protein-in-healthy-subjects/) - [Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property](https://scholariq.org/papers/surface-characterization-of-four-industrial-spray-dried-dairy-powders-in/) - [Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects](https://scholariq.org/papers/effect-of-whey-on-blood-glucose-and-insulin-responses-to-composite-breakfast-and/) - [Role of cell walls in the bioaccessibility of lipids in almond seeds](https://scholariq.org/papers/role-of-cell-walls-in-the-bioaccessibility-of-lipids-in-almond-seeds/) - [Microfluidization as a potential technique to modify surface properties of soy protein isolate](https://scholariq.org/papers/microfluidization-as-a-potential-technique-to-modify-surface-properties-of-soy/) - [Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility](https://scholariq.org/papers/effect-of-grain-structure-and-cooking-on-sorghum-and-maize-in-vitro-protein/) - [Comparative resistance of food proteins to adult and infant in vitro digestion models](https://scholariq.org/papers/comparative-resistance-of-food-proteins-to-adult-and-infant-i-in-vitro-i/) - [Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High-Performance Liquid Chromatography](https://scholariq.org/papers/separation-and-quantification-of-bovine-milk-proteins-by-reversed-phase-high/) - [Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process](https://scholariq.org/papers/production-and-characterization-of-starch-nanoparticles-by-mild-alkali/) - [Stable and pH-Sensitive Nanogels Prepared by Self-Assembly of Chitosan and Ovalbumin](https://scholariq.org/papers/stable-and-ph-sensitive-nanogels-prepared-by-self-assembly-of-chitosan-and/) - [Effect of oxidative modification on structural and foaming properties of egg white protein](https://scholariq.org/papers/effect-of-oxidative-modification-on-structural-and-foaming-properties-of-egg/) - [Porous Gelatin Hydrogels:  1. Cryogenic Formation and Structure Analysis](https://scholariq.org/papers/porous-gelatin-hydrogels-1-cryogenic-formation-and-structure-analysis/) - [Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination](https://scholariq.org/papers/isolation-of-a-novel-calcium-binding-peptide-from-wheat-germ-protein/) ## Topic primary papers Showing 15 of 22. - [Microfluidization as a potential technique to modify surface properties of soy protein isolate](https://scholariq.org/papers/microfluidization-as-a-potential-technique-to-modify-surface-properties-of-soy/) - [Effect of oxidative modification on structural and foaming properties of egg white protein](https://scholariq.org/papers/effect-of-oxidative-modification-on-structural-and-foaming-properties-of-egg/) - [Porous Gelatin Hydrogels:  1. Cryogenic Formation and Structure Analysis](https://scholariq.org/papers/porous-gelatin-hydrogels-1-cryogenic-formation-and-structure-analysis/) - [Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate](https://scholariq.org/papers/stability-of-vitamin-d3-encapsulated-in-nanoparticles-of-whey-protein-isolate/) - [Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility](https://scholariq.org/papers/encapsulation-of-quercetin-in-biopolymer-coated-zein-nanoparticles-formation/) - [Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility](https://scholariq.org/papers/dynamic-adsorption-and-dilatational-properties-of-bsa-at-oil-water-interface/) - [Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and β-carotene](https://scholariq.org/papers/simultaneous-nanoparticle-formation-and-encapsulation-driven-by-hydrophobic/) - [Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment](https://scholariq.org/papers/modification-of-structure-and-functionalities-of-ginkgo-seed-proteins-by-ph/) - [Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin](https://scholariq.org/papers/role-of-conformational-flexibility-in-the-emulsifying-properties-of-bovine-serum/) - [Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations](https://scholariq.org/papers/food-emulsions-stabilized-by-proteins-and-emulsifiers-a-review-of-the/) - [Modification of heat-induced whey protein gels by basic amino acids](https://scholariq.org/papers/modification-of-heat-induced-whey-protein-gels-by-basic-amino-acids/) - [Microstructure and image analysis of mayonnaises](https://scholariq.org/papers/microstructure-and-image-analysis-of-mayonnaises/) - [Self-assembly of β-casein and lysozyme](https://scholariq.org/papers/self-assembly-of-casein-and-lysozyme/) - [The comparison between zein-anthocyanins complex and nanoparticle systems: Stability enhancement, interaction mechanism, and in silico approaches](https://scholariq.org/papers/the-comparison-between-zein-anthocyanins-complex-and-nanoparticle-systems/) - [Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion](https://scholariq.org/papers/grape-seed-proanthocyanidin-loaded-gel-like-w-o-w-emulsion-stabilized-by-genipin/) --- Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.