257 related articles for article (PubMed ID: 11600059)
21. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
Keowmaneechai E; McClements DJ
J Agric Food Chem; 2002 Nov; 50(24):7145-53. PubMed ID: 12428974
[TBL] [Abstract][Full Text] [Related]
22. Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules.
Zhuang F; Li X; Hu J; Liu X; Zhang S; Tang C; Zhou P
Food Chem; 2018 Dec; 269():327-334. PubMed ID: 30100442
[TBL] [Abstract][Full Text] [Related]
23. The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability.
Du Q; Wang S; Lyu F; Liu J; Ding Y
Colloids Surf B Biointerfaces; 2021 Oct; 206():111936. PubMed ID: 34214839
[TBL] [Abstract][Full Text] [Related]
24. Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions.
Li M; Yu R; Fu R; He Y; Zhao P; Jiang Z; Hou J
Food Chem; 2021 Nov; 362():130212. PubMed ID: 34091171
[TBL] [Abstract][Full Text] [Related]
25. Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products.
Phan TT; Le TT; Van der Meeren P; Dewettinck K
J Dairy Sci; 2014; 97(8):4799-810. PubMed ID: 24913653
[TBL] [Abstract][Full Text] [Related]
26. Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy.
Alexander M; Dalgleish DG
Langmuir; 2005 Nov; 21(24):11380-6. PubMed ID: 16285814
[TBL] [Abstract][Full Text] [Related]
27. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
Onsaard E; Putthanimon J; Singthong J; Thammarutwasik P
Food Sci Technol Int; 2014 Dec; 20(8):617-28. PubMed ID: 23922288
[TBL] [Abstract][Full Text] [Related]
28. Coalescence stability of alpha-lactalbumin-stabilised emulsion.
Leman J; Dolgań T
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):581-4. PubMed ID: 15954658
[TBL] [Abstract][Full Text] [Related]
29. Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides.
Shi C; Deng Y; Wang Z; Zhang Y; Tang X; Zhao Z; Li P; Zhou P; Liu G; Zhang M
Food Chem; 2024 Oct; 454():139805. PubMed ID: 38810442
[TBL] [Abstract][Full Text] [Related]
30. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions.
Singh J; Prakash S; Bhandari B; Bansal N
Food Res Int; 2019 Feb; 116():103-113. PubMed ID: 30716885
[TBL] [Abstract][Full Text] [Related]
31. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Joye IJ; McClements DJ
J Agric Food Chem; 2014 Mar; 62(12):2623-30. PubMed ID: 24571632
[TBL] [Abstract][Full Text] [Related]
32. Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.
Guo Q; Ye A; Lad M; Dalgleish D; Singh H
Soft Matter; 2014 Jun; 10(23):4173-83. PubMed ID: 24763731
[TBL] [Abstract][Full Text] [Related]
33. Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin.
Scherze I; Muschiolik G
Colloids Surf B Biointerfaces; 2001 Jul; 21(1-3):107-117. PubMed ID: 11377940
[TBL] [Abstract][Full Text] [Related]
34. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
Onsaard E; Vittayanont M; Srigam S; McClements DJ
J Agric Food Chem; 2005 Jul; 53(14):5747-53. PubMed ID: 15998143
[TBL] [Abstract][Full Text] [Related]
35. Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate.
Wen C; Wu M; Zhang Z; Liu G; Liang L; Liu X; Zhang J; Li Y; Ren J; Xu X
Int J Biol Macromol; 2023 Jul; 242(Pt 3):125023. PubMed ID: 37245758
[TBL] [Abstract][Full Text] [Related]
36. Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium.
Ye A; Lo J; Singh H
J Colloid Interface Sci; 2012 Jul; 378(1):184-90. PubMed ID: 22579517
[TBL] [Abstract][Full Text] [Related]
37. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
[TBL] [Abstract][Full Text] [Related]
38. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
Qiu C; Zhao M; Decker EA; McClements DJ
Food Chem; 2015 May; 175():249-57. PubMed ID: 25577077
[TBL] [Abstract][Full Text] [Related]
39. Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
Klein M; Aserin A; Svitov I; Garti N
Colloids Surf B Biointerfaces; 2010 May; 77(1):75-81. PubMed ID: 20149604
[TBL] [Abstract][Full Text] [Related]
40. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
Yamamoto Y; Araki M
Biosci Biotechnol Biochem; 1997 Nov; 61(11):1791-5. PubMed ID: 9404055
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
