400 related articles for article (PubMed ID: 20667698)
1. Flocculation of protein-stabilized oil-in-water emulsions.
Dickinson E
Colloids Surf B Biointerfaces; 2010 Nov; 81(1):130-40. PubMed ID: 20667698
[TBL] [Abstract][Full Text] [Related]
2. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2004 Nov; 20(24):10394-8. PubMed ID: 15544365
[TBL] [Abstract][Full Text] [Related]
3. Coalescence stability of emulsions containing globular milk proteins.
Tcholakova S; Denkov ND; Ivanov IB; Campbell B
Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
[TBL] [Abstract][Full Text] [Related]
4. Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions.
Delahaije RJ; Wierenga PA; van Nieuwenhuijzen NH; Giuseppin ML; Gruppen H
Langmuir; 2013 Sep; 29(37):11567-74. PubMed ID: 23859264
[TBL] [Abstract][Full Text] [Related]
5. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2005 Jan; 21(1):134-9. PubMed ID: 15620294
[TBL] [Abstract][Full Text] [Related]
6. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
Gu YS; Decker EA; McClements DJ
Langmuir; 2004 Oct; 20(22):9565-70. PubMed ID: 15491187
[TBL] [Abstract][Full Text] [Related]
7. The emulsion flocculation stability of protein-carbohydrate diblock copolymers.
Wooster TJ; Augustin MA
J Colloid Interface Sci; 2007 Sep; 313(2):665-75. PubMed ID: 17540395
[TBL] [Abstract][Full Text] [Related]
8. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability.
Zhai J; Wooster TJ; Hoffmann SV; Lee TH; Augustin MA; Aguilar MI
Langmuir; 2011 Aug; 27(15):9227-36. PubMed ID: 21668007
[TBL] [Abstract][Full Text] [Related]
9. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.
Zhai J; Hoffmann SV; Day L; Lee TH; Augustin MA; Aguilar MI; Wooster TJ
Langmuir; 2012 Feb; 28(5):2357-67. PubMed ID: 22201548
[TBL] [Abstract][Full Text] [Related]
10. Stabilization of oil-in-water emulsions by cod protein extracts.
Petursson S; Decker EA; McClements DJ
J Agric Food Chem; 2004 Jun; 52(12):3996-4001. PubMed ID: 15186128
[TBL] [Abstract][Full Text] [Related]
11. Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment.
Ye A
Colloids Surf B Biointerfaces; 2010 Jun; 78(1):24-9. PubMed ID: 20211549
[TBL] [Abstract][Full Text] [Related]
12. Inhibition of heat-induced aggregation of a beta-lactoglobulin-stabilized emulsion by very small additions of casein.
Parkinson EL; Dickinson E
Colloids Surf B Biointerfaces; 2004 Nov; 39(1-2):23-30. PubMed ID: 15542336
[TBL] [Abstract][Full Text] [Related]
13. Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and beta-lactoglobulin.
Silletti E; Vitorino RM; Schipper R; Amado FM; Vingerhoeds MH
Arch Oral Biol; 2010 Apr; 55(4):268-78. PubMed ID: 20197185
[TBL] [Abstract][Full Text] [Related]
14. Importance of bacterial surface properties to control the stability of emulsions.
Ly MH; Naïtali-Bouchez M; Meylheuc T; Bellon-Fontaine MN; Le TM; Belin JM; Waché Y
Int J Food Microbiol; 2006 Oct; 112(1):26-34. PubMed ID: 16952409
[TBL] [Abstract][Full Text] [Related]
15. Surface forces in model oil-in-water emulsions stabilized by proteins.
Dimitrova TD; Leal-Calderon F; Gurkov TD; Campbell B
Adv Colloid Interface Sci; 2004 May; 108-109():73-86. PubMed ID: 15072930
[TBL] [Abstract][Full Text] [Related]
16. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
Bouyer E; Mekhloufi G; Le Potier I; de Kerdaniel Tdu F; Grossiord JL; Rosilio V; Agnely F
J Colloid Interface Sci; 2011 Feb; 354(2):467-77. PubMed ID: 21145063
[TBL] [Abstract][Full Text] [Related]
17. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.
Berton C; Genot C; Ropers MH
J Colloid Interface Sci; 2011 Feb; 354(2):739-48. PubMed ID: 21167495
[TBL] [Abstract][Full Text] [Related]
18. Selective retardation of perfume oil evaporation from oil-in-water emulsions stabilized by either surfactant or nanoparticles.
Binks BP; Fletcher PD; Holt BL; Beaussoubre P; Wong K
Langmuir; 2010 Dec; 26(23):18024-30. PubMed ID: 21067125
[TBL] [Abstract][Full Text] [Related]
19. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
Knudsen JC; Øgendal LH; Skibsted LH
Langmuir; 2008 Mar; 24(6):2603-10. PubMed ID: 18288877
[TBL] [Abstract][Full Text] [Related]
20. Ion partitioning at the oil-water interface as a source of tunable electrostatic effects in emulsions with colloids.
Leunissen ME; Zwanikken J; van Roij R; Chaikin PM; van Blaaderen A
Phys Chem Chem Phys; 2007 Dec; 9(48):6405-14. PubMed ID: 18060171
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]