613 related articles for article (PubMed ID: 21145063)
1. 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]
2. 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]
3. 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]
4. 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]
5. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Gu YS; Regnier L; McClements DJ
J Colloid Interface Sci; 2005 Jun; 286(2):551-8. PubMed ID: 15897070
[TBL] [Abstract][Full Text] [Related]
6. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
Sakuno MM; Matsumoto S; Kawai S; Taihei K; Matsumura Y
Langmuir; 2008 Oct; 24(20):11483-8. PubMed ID: 18803411
[TBL] [Abstract][Full Text] [Related]
7. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
Harnsilawat T; Pongsawatmanit R; McClements DJ
J Agric Food Chem; 2006 Jul; 54(15):5540-7. PubMed ID: 16848543
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
Kellerby SS; McClements DJ; Decker EA
J Agric Food Chem; 2006 Oct; 54(20):7879-84. PubMed ID: 17002465
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Adsorption of gum Arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions.
Padala SR; Williams PA; Phillips GO
J Agric Food Chem; 2009 Jun; 57(11):4964-73. PubMed ID: 19422219
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry.
Gülseren I; Corredig M
Colloids Surf B Biointerfaces; 2013 Nov; 111():672-9. PubMed ID: 23907056
[TBL] [Abstract][Full Text] [Related]
14. Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2.
Schmitt C; da Silva TP; Bovay C; Rami-Shojaei S; Frossard P; Kolodziejczyk E; Leser ME
Langmuir; 2005 Aug; 21(17):7786-95. PubMed ID: 16089384
[TBL] [Abstract][Full Text] [Related]
15. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
Gu YS; Decker AE; McClements DJ
Langmuir; 2005 Jun; 21(13):5752-60. PubMed ID: 15952819
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
[TBL] [Abstract][Full Text] [Related]
18. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
Shao P; Feng J; Sun P; Ritzoulis C
Int J Biol Macromol; 2019 Jul; 133():466-472. PubMed ID: 31004637
[TBL] [Abstract][Full Text] [Related]
19. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Djordjevic D; Cercaci L; Alamed J; McClements DJ; Decker EA
J Agric Food Chem; 2007 May; 55(9):3585-91. PubMed ID: 17419641
[TBL] [Abstract][Full Text] [Related]
20. Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin.
Ye A; Singh H
J Colloid Interface Sci; 2006 Mar; 295(1):249-54. PubMed ID: 16139288
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]