Proteins in Food Systems

TopicLeading institutions, researchers & key papers

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.

Works

IDs:OpenAlex

How has Proteins in Food Systems's publication output changed over time?

ScholarIQpublication output · 1999–2024

Output grew0% over the shown period — from 1 works in 1999 to 1 in 2024.

1999200720122013201420172019202120232024

What are the most-cited papers on Proteins in Food Systems?

ScholarIQmost cited works

Microfluidization as a potential technique to modify surface properties of soy protein isolate

Lan Shen, Chuan‐He Tang

S38919146. 2012292 Citations

Effect of oxidative modification on structural and foaming properties of egg white protein

Xiang Duan, Mei Li, Jing Shao, Haiying Chen, Xueming Xu, Zhengyu Jin, Xuebo Liu

S168584722. 2017219 Citations

Porous Gelatin Hydrogels: 1. Cryogenic Formation and Structure Analysis

Sandra Van Vlierberghe, Veerle Cnudde, Peter Dubruel, Bert Masschaele, An Cosijns, Ilse De Paepe, Patric Jacobs, Luc Van Hoorebeke, Jean Paul Remon, Etienne Schacht

S11629336. 2007216 Citations

Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

Azam Abbasi, Zahra Emam‐Djomeh, Mohammad Mousavi, Daryoush Davoodi

S98026630. 2013184 Citations

Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility

Yan Zou, Yi Qian, Xiaoyun Rong, Kaixin Cao, David Julian McClements, Kun Hu

S168584722. 2021156 Citations