ArticleFood chemistry: X2024
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A bibliometric analysis of current research, development status, and future development trends of soy and whey proteins.Frontiers in nutrition · 2025Pooled it
- Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.Food chemistry: X · 2026Article
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Thermal processing under mild acidic conditions modulates metabolite profile and emulsifying functionality ofFood chemistry: X · 2026Article
- Development and characterization of high internal phase emulsions for lycopene encapsulation with safflower seed meal globulin modified via ultrasound, heating and pH-shifting.Ultrasonics sonochemistry · 2026Article
- Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles.Foods (Basel, Switzerland) · 2026Article
- Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes.Food chemistry: X · 2026Article
- Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies.NPJ science of food · 2026Article
- Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment.Food chemistry: X · 2025Article
- Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion.Food chemistry: X · 2025Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the impact of different temperatures and durations on the structural and emulsifying properties of copra meal protein. Additionally, the stability of copra meal protein Pickering emulsions was assessed through rheological and interfacial characteristics. Findings revealed a positive correlation between emulsification properties and heating temperature and duration. Thermal aggregates, facilitated by hydrogen bonds, hydrophobic interactions, and disulfide bonds, significantly enhanced surface hydrophobicity. Heat-treated copra meal protein-based Pickering emulsions demonstrate enhanced adsorption at the oil-water interface and resistance to diffusion. The three-phase contact angle increases from 57.7° to 79.8° following heating at 95 °C for 30 min. The addition of NaCl and heating treatment did not affect emulsion particle size or interface adsorption ability. But it improved the rheological properties to varying degrees. These results offer valuable insights for optimizing the physicochemical and functional attributes of copra meal protein in the food industry.
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