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.
418 related articles for article (PubMed ID: 21133433)
1. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. Lee SJ; Choi SJ; Li Y; Decker EA; McClements DJ J Agric Food Chem; 2011 Jan; 59(1):415-27. PubMed ID: 21133433 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt. Teo A; Goh KK; Wen J; Oey I; Ko S; Kwak HS; Lee SJ Food Chem; 2016 Apr; 197(Pt A):297-306. PubMed ID: 26616953 [TBL] [Abstract][Full Text] [Related]
4. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669 [TBL] [Abstract][Full Text] [Related]
5. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions. Huan Y; Zhang S; Vardhanabhuti B J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824 [TBL] [Abstract][Full Text] [Related]
8. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment. Sun C; Gunasekaran S J Food Sci; 2010; 75(1):C1-8. PubMed ID: 20492138 [TBL] [Abstract][Full Text] [Related]
9. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins. Mantovani RA; Cavallieri ÂL; Netto FM; Cunha RL Food Funct; 2013 Sep; 4(9):1322-31. PubMed ID: 23799542 [TBL] [Abstract][Full Text] [Related]
10. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. Hu M; McClements DJ; Decker EA J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494 [TBL] [Abstract][Full Text] [Related]
11. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate. Mun S; Choi Y; Rho SJ; Kang CG; Park CH; Kim YR J Food Sci; 2010 Mar; 75(2):E116-25. PubMed ID: 20492231 [TBL] [Abstract][Full Text] [Related]
12. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. Uluata S; McClements DJ; Decker EA J Agric Food Chem; 2015 Oct; 63(42):9333-40. PubMed ID: 26452408 [TBL] [Abstract][Full Text] [Related]
13. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Yao X; Chen Y; Shu M; Zhang K; Gao Z; Kuang Y; Fang Y; Nishinari K; Phillips GO; Jiang F Food Funct; 2018 Feb; 9(2):1017-1027. PubMed ID: 29349463 [TBL] [Abstract][Full Text] [Related]
14. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking. Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092 [TBL] [Abstract][Full Text] [Related]
15. 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]
17. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate. Lutz R; Aserin A; Wicker L; Garti N Colloids Surf B Biointerfaces; 2009 Nov; 74(1):178-85. PubMed ID: 19683899 [TBL] [Abstract][Full Text] [Related]
18. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Xu D; Yuan F; Gao Y; Panya A; McClements DJ; Decker EA Food Chem; 2014 Aug; 156():374-9. PubMed ID: 24629983 [TBL] [Abstract][Full Text] [Related]
19. Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models. Malaki Nik A; Wright AJ; Corredig M Colloids Surf B Biointerfaces; 2011 Apr; 83(2):321-30. PubMed ID: 21194901 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]