These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

259 related articles for article (PubMed ID: 17608491)

  • 1. Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions.
    Liu J; Verespej E; Alexander M; Corredig M
    J Agric Food Chem; 2007 Jul; 55(15):6270-8. PubMed ID: 17608491
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification.
    Liu J; Corredig M; Alexander M
    Colloids Surf B Biointerfaces; 2007 Oct; 59(2):164-70. PubMed ID: 17574395
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH.
    Roudsari M; Nakamura A; Smith A; Corredig M
    J Agric Food Chem; 2006 Feb; 54(4):1434-41. PubMed ID: 16478271
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin.
    Bonnet C; Corredig M; Alexander M
    J Agric Food Chem; 2005 Nov; 53(22):8600-6. PubMed ID: 16248559
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk.
    Liu J; Nakamura A; Corredig M
    J Agric Food Chem; 2006 Aug; 54(17):6241-6. PubMed ID: 16910714
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.
    Gancz K; Alexander M; Corredig M
    J Agric Food Chem; 2005 Mar; 53(6):2236-41. PubMed ID: 15769162
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide.
    Nakamura A; Maeda H; Corredig M
    J Agric Food Chem; 2007 Jan; 55(2):502-9. PubMed ID: 17227085
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
    Pallandre S; Decker EA; McClements DJ
    J Food Sci; 2007 Nov; 72(9):E518-24. PubMed ID: 18034721
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate.
    Li X; Fang Y; Phillips GO; Al-Assaf S
    J Agric Food Chem; 2013 Feb; 61(6):1388-96. PubMed ID: 23339540
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
    Guzey D; McClements DJ
    J Agric Food Chem; 2007 Jan; 55(2):475-85. PubMed ID: 17227082
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide.
    Zamani H; Zamani S; Zhang Z; Abbaspourrad A
    J Food Sci; 2020 Apr; 85(4):989-997. PubMed ID: 32198761
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.
    Cho YH; McClements DJ
    Langmuir; 2009 Jun; 25(12):6649-57. PubMed ID: 19432398
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions.
    Gao J; Liang H; Li S; Zhou B
    J Food Sci; 2021 May; 86(5):1907-1916. PubMed ID: 33885154
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions.
    Tippetts M; Martini S
    J Food Sci; 2012 Feb; 77(2):C253-60. PubMed ID: 22339543
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH.
    Liao W; Elaissari A; Ghnimi S; Dumas E; Gharsallaoui A
    Int J Biol Macromol; 2022 Jun; 209(Pt B):1858-1866. PubMed ID: 35489623
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides.
    Tavasoli S; Maghsoudlou Y; Jafari SM; Tabarestani HS
    Food Chem; 2022 May; 377():131987. PubMed ID: 34998153
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization and functional properties of sub-fractions of soluble soybean polysaccharides.
    Li J; Matsumoto S; Nakamura A; Maeda H; Matsumura Y
    Biosci Biotechnol Biochem; 2009 Dec; 73(12):2568-75. PubMed ID: 19966498
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH.
    Cabezas DM; Ortiz MP; Wagner JR; Porfiri MC
    Food Res Int; 2017 Jul; 97():62-70. PubMed ID: 28578065
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ; Dickinson E; Golding M
    J Colloid Interface Sci; 2004 Jun; 274(2):673-86. PubMed ID: 15144844
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Na-caseinate/oil/water systems: emulsion morphology diagrams.
    Tan HL; McGrath KM
    J Colloid Interface Sci; 2012 Sep; 381(1):48-58. PubMed ID: 22709624
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.