135 related articles for article (PubMed ID: 21183016)
1. Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound.
Corzo-MartÃnez M; Soria AC; Villamiel M; Olano A; Harte FM; Moreno FJ
J Dairy Sci; 2011 Jan; 94(1):51-8. PubMed ID: 21183016
[TBL] [Abstract][Full Text] [Related]
2. Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate.
Liu J; Liu W; Salt LJ; Ridout MJ; Ding Y; Wilde PJ
J Agric Food Chem; 2019 Jan; 67(1):452-462. PubMed ID: 30517000
[TBL] [Abstract][Full Text] [Related]
3. Interfacial protein engineering for spray-dried emulsions - part I: effects on protein distribution and physical properties.
Moisio T; Damerau A; Lampi AM; Piironen V; Forssell P; Partanen R
Food Chem; 2014 Feb; 144():50-6. PubMed ID: 24099541
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.
Sabik H; Achouri A; Alfaro M; Pelletier M; Belanger D; Britten M; Fustier P
Food Funct; 2014 Jul; 5(7):1495-505. PubMed ID: 24832672
[TBL] [Abstract][Full Text] [Related]
6. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate.
Lesmes U; Baudot P; McClements DJ
J Agric Food Chem; 2010 Jul; 58(13):7962-9. PubMed ID: 20527730
[TBL] [Abstract][Full Text] [Related]
7. Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate.
Kuan YH; Bhat R; Karim AA
J Agric Food Chem; 2011 Apr; 59(8):4111-8. PubMed ID: 21401213
[TBL] [Abstract][Full Text] [Related]
8. Impact of sodium caseinate concentration and location on magnesium release from multiple W/O/W emulsions.
Bonnet M; Cansell M; Placin F; Anton M; Leal-Calderon F
Langmuir; 2010 Jun; 26(12):9250-60. PubMed ID: 20297776
[TBL] [Abstract][Full Text] [Related]
9. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
Perugini L; Cinelli G; Cofelice M; Ceglie A; Lopez F; Cuomo F
Colloids Surf B Biointerfaces; 2018 Aug; 168():163-168. PubMed ID: 29433910
[TBL] [Abstract][Full Text] [Related]
10. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion.
He X; Wang B; Xue Y; Li Y; Hu M; He X; Chen J; Meng Y
Int J Biol Macromol; 2023 Apr; 234():123675. PubMed ID: 36801230
[TBL] [Abstract][Full Text] [Related]
11. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.
Phoon PY; Paul LN; Burgner JW; San Martin-Gonzalez MF; Narsimhan G
J Agric Food Chem; 2014 Apr; 62(13):2822-9. PubMed ID: 24606400
[TBL] [Abstract][Full Text] [Related]
12. Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability.
Santos MAS; Okuro PK; Tavares GM; Cunha RL
Food Res Int; 2022 Oct; 160():111738. PubMed ID: 36076466
[TBL] [Abstract][Full Text] [Related]
13. Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase.
Bao SS; Hu XC; Zhang K; Xu XK; Zhang HM; Huang H
J Food Sci; 2011; 76(1):E112-8. PubMed ID: 21535662
[TBL] [Abstract][Full Text] [Related]
14. Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.
Cheong JN; Mirhosseini H; Tan CP
Int J Food Sci Nutr; 2010 Jun; 61(4):417-24. PubMed ID: 20151850
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion.
Ma H; Forssell P; Kylli P; Lampi AM; Buchert J; Boer H; Partanen R
J Agric Food Chem; 2012 Jun; 60(24):6223-9. PubMed ID: 22655797
[TBL] [Abstract][Full Text] [Related]
17. Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH.
Lillard JS; Clare DA; Daubert CR
J Dairy Sci; 2009 Jan; 92(1):35-48. PubMed ID: 19109261
[TBL] [Abstract][Full Text] [Related]
18. Development of novel zein-sodium caseinate nanoparticle (ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solvent evaporation.
Wang LJ; Yin YC; Yin SW; Yang XQ; Shi WJ; Tang CH; Wang JM
J Agric Food Chem; 2013 Nov; 61(46):11089-97. PubMed ID: 24175664
[TBL] [Abstract][Full Text] [Related]
19. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Faraji H; McClements DJ; Decker EA
J Agric Food Chem; 2004 Jul; 52(14):4558-64. PubMed ID: 15237967
[TBL] [Abstract][Full Text] [Related]
20. The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
Rampon V; Brossard C; Mouhous-Riou N; Bousseau B; Llamas G; Genot C
Adv Colloid Interface Sci; 2004 May; 108-109():87-94. PubMed ID: 15072931
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
