ReviewFood chemistry: X2023
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions.
Review in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
30 citing papers in PubMed.
- Subunit-dependent interfacial assembly of wheat gliadin subunits byFood chemistry: X · 2026Article
- The effect of amylose/amylopectin ratio on the stability of starch-O/W emulsion.Journal of the science of food and agriculture · 2026Article
- Beyond Polysaccharides: Multifunctional Roles of Plant-Derived Conjugates in Sensory Enhancement and Food Quality Improvement.Comprehensive reviews in food science and food safety · 2026Review
- High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Red Seaweed, Psyllium Husk, and Chia Seeds on Structural and Functional Properties of Meat Batters.Foods (Basel, Switzerland) · 2026Article
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- Interfacial and Rheological Characterization of High Acyl Gellan Gum-Sodium Caseinate Emulsions Under Varying pH Conditions.Foods (Basel, Switzerland) · 2026Article
- Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate-Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine.Foods (Basel, Switzerland) · 2026Article
- Ferritin Cage-Alginate Oligosaccharide-Stabilized Emulsion for Co-Carriage and Protection of Zinc Ion and Hydrophobic Molecule.Foods (Basel, Switzerland) · 2026Article
- Protein-polysaccharide conjugation in food systems: Design principles, material and processing constraints, and functional outcomes.Food chemistry: X · 2026Review
- Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties.Food chemistry: X · 2026Article
- Activity and Biocompatibility Evaluation of Enzybiotic Compositions Formulated withInternational journal of molecular sciences · 2026Article
- Characterization of the Hydrogel-Binding Mechanism ofFoods (Basel, Switzerland) · 2026Article
- Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.Food chemistry: X · 2026Review
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Roles of polysaccharide charge and viscosity in soy protein-polysaccharide stabilized high internal phase emulsions for plant-based patties.Current research in food science · 2026Article
- Conjugation with gum acacia improved the ability of whey protein isolate-(-)-epigallocatechin-3-gallate covalent complexes to stabilize β-carotene emulsions.Food chemistry: X · 2025Article
- Effects of ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads.Food chemistry: X · 2025Article
- Chitosan-Based Nanogels in Modern Drug Delivery: Focus on Protein and Gene Applications.Gels (Basel, Switzerland) · 2025Review
- Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Registered trials
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