123 related articles for article (PubMed ID: 22823247)
1. Soybean oleosomes behavior at the air-water interface.
Waschatko G; Schiedt B; Vilgis TA; Junghans A
J Phys Chem B; 2012 Sep; 116(35):10832-41. PubMed ID: 22823247
[TBL] [Abstract][Full Text] [Related]
2. Soy milk oleosome behaviour at the air-water interface.
Waschatko G; Junghans A; Vilgis TA
Faraday Discuss; 2012; 158():157-69; discussion 239-66. PubMed ID: 23234166
[TBL] [Abstract][Full Text] [Related]
3. The role of intact oleosin for stabilization and function of oleosomes.
Maurer S; Waschatko G; Schach D; Zielbauer BI; Dahl J; Weidner T; Bonn M; Vilgis TA
J Phys Chem B; 2013 Nov; 117(44):13872-83. PubMed ID: 24088014
[TBL] [Abstract][Full Text] [Related]
4. Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium.
Deleu M; Vaca-Medina G; Fabre JF; Roïz J; Valentin R; Mouloungui Z
Colloids Surf B Biointerfaces; 2010 Oct; 80(2):125-32. PubMed ID: 20580539
[TBL] [Abstract][Full Text] [Related]
5. Enzyme-assisted aqueous extraction of oleosomes from soybeans (Glycine max).
Kapchie VN; Wei D; Hauck C; Murphy PA
J Agric Food Chem; 2008 Mar; 56(5):1766-71. PubMed ID: 18251501
[TBL] [Abstract][Full Text] [Related]
6. Soybean oleosomes studied by small angle neutron scattering (SANS).
Zielbauer BI; Jackson AJ; Maurer S; Waschatko G; Ghebremedhin M; Rogers SE; Heenan RK; Porcar L; Vilgis TA
J Colloid Interface Sci; 2018 Nov; 529():197-204. PubMed ID: 29894938
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures.
Yang J; Waardenburg LC; Berton-Carabin CC; Nikiforidis CV; van der Linden E; Sagis LMC
J Colloid Interface Sci; 2021 Nov; 602():207-221. PubMed ID: 34119758
[TBL] [Abstract][Full Text] [Related]
9. Oxidative stability of soybean oil in oleosomes as affected by pH and iron.
Kapchie VN; Yao L; Hauck CC; Wang T; Murphy PA
Food Chem; 2013 Dec; 141(3):2286-93. PubMed ID: 23870959
[TBL] [Abstract][Full Text] [Related]
10. The emulsifying ability of oleosomes and their interfacial molecules.
Ntone E; Yang J; Meinders MBJ; Bitter JH; Sagis LMC; Nikiforidis CV
Colloids Surf B Biointerfaces; 2023 Sep; 229():113476. PubMed ID: 37499547
[TBL] [Abstract][Full Text] [Related]
11. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.
Maldonado-Valderrama J; Miller R; Fainerman VB; Wilde PJ; Morris VJ
Langmuir; 2010 Oct; 26(20):15901-8. PubMed ID: 20857971
[TBL] [Abstract][Full Text] [Related]
12. Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids.
Thompson AK; Haisman D; Singh H
J Agric Food Chem; 2006 Aug; 54(17):6390-7. PubMed ID: 16910735
[TBL] [Abstract][Full Text] [Related]
13. The behaviour of sunflower oleosomes at the interfaces.
Karefyllakis D; Jan van der Goot A; Nikiforidis CV
Soft Matter; 2019 Jun; 15(23):4639-4646. PubMed ID: 31144697
[TBL] [Abstract][Full Text] [Related]
14. Structural characteristics of hydrolysates of proteins from extracted sunflower flour at the air-water interface.
Conde JM; Rodríguez Patino JM; Trillo JM
Biomacromolecules; 2005; 6(6):3137-45. PubMed ID: 16283738
[TBL] [Abstract][Full Text] [Related]
15. Mixing behavior of a poly(ethylene glycol)-grafted phospholipid in monolayers at the air/water interface.
Tsoukanova V; Salesse C
Langmuir; 2008 Nov; 24(22):13019-29. PubMed ID: 18942801
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH.
Qi B; Ding J; Wang Z; Li Y; Ma C; Chen F; Sui X; Jiang L
Food Res Int; 2017 Oct; 100(Pt 1):551-557. PubMed ID: 28873720
[TBL] [Abstract][Full Text] [Related]
18. Modulation of tetracycline-phospholipid interactions by tuning of pH at the water-air interface.
Mecheri B; Gambinossi F; Nocentini M; Puggelli M; Caminati G
Biophys Chem; 2004 Sep; 111(1):15-26. PubMed ID: 15450371
[TBL] [Abstract][Full Text] [Related]
19. Process improvement for semipurified oleosomes on a pilot-plant scale.
Kapchie VN; Hauck CC; Wang H; Murphy PA
J Food Sci; 2011 Aug; 76(6):C853-60. PubMed ID: 22417483
[TBL] [Abstract][Full Text] [Related]
20. Protein-lipid interactions at the air-water interface.
Junghans A; Champagne C; Cayot P; Loupiac C; Köper I
Langmuir; 2010 Jul; 26(14):12049-53. PubMed ID: 20557079
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]