249 related articles for article (PubMed ID: 23859264)
1. 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]
2. Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions.
Delahaije RJ; Gruppen H; van Nieuwenhuijzen NH; Giuseppin ML; Wierenga PA
Langmuir; 2013 Dec; 29(49):15201-8. PubMed ID: 24188433
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of electrolyte in silicone oil-in-water emulsions stabilised by fumed silica particles.
Horozov TS; Binks BP; Gottschalk-Gaudig T
Phys Chem Chem Phys; 2007 Dec; 9(48):6398-404. PubMed ID: 18060170
[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 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]
7. Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects.
Delahaije RJ; Wierenga PA; Giuseppin ML; Gruppen H
J Colloid Interface Sci; 2014 Sep; 430():69-77. PubMed ID: 24998056
[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. 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]
10. 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]
11. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2004 Jul; 20(14):5753-8. PubMed ID: 16459589
[TBL] [Abstract][Full Text] [Related]
12. Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation.
Tcholakova S; Denkov ND; Sidzhakova D; Ivanov IB; Campbell B
Langmuir; 2005 May; 21(11):4842-55. PubMed ID: 15896022
[TBL] [Abstract][Full Text] [Related]
13. Towards predicting the stability of protein-stabilized emulsions.
Delahaije RJ; Gruppen H; Giuseppin ML; Wierenga PA
Adv Colloid Interface Sci; 2015 May; 219():1-9. PubMed ID: 25704489
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
Harnsilawat T; Pongsawatmanit R; McClements DJ
Biomacromolecules; 2006 Jun; 7(6):2052-8. PubMed ID: 16768433
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effects of pH and ionic strength of NaCl on the stability of diacetyl and (-)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers.
Bortnowska G
Food Chem; 2012 Dec; 135(3):2021-8. PubMed ID: 22953953
[TBL] [Abstract][Full Text] [Related]
18. Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength.
Rangsansarid J; Fukada K
J Colloid Interface Sci; 2007 Dec; 316(2):779-86. PubMed ID: 17897667
[TBL] [Abstract][Full Text] [Related]
19. Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions.
Tangsuphoom N; Coupland JN
J Food Sci; 2008 Aug; 73(6):E274-80. PubMed ID: 19241548
[TBL] [Abstract][Full Text] [Related]
20. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Kim HJ; Decker EA; McClements DJ
J Agric Food Chem; 2003 Jan; 51(3):766-72. PubMed ID: 12537455
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
