158 related articles for article (PubMed ID: 24962400)
1. Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions.
Cheong KW; Mirhosseini H; Hamid NS; Osman A; Basri M; Tan CP
Molecules; 2014 Jun; 19(6):8691-706. PubMed ID: 24962400
[TBL] [Abstract][Full Text] [Related]
2. Stabilizing the Oil-in-Water Emulsions Using the Mixtures of
Wang B; Tian H; Xiang D
Molecules; 2020 Feb; 25(3):. PubMed ID: 32050560
[TBL] [Abstract][Full Text] [Related]
3. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
Saari H; Wahlgren M; Rayner M; Sjöö M; Matos M
PLoS One; 2019; 14(2):e0210690. PubMed ID: 30726246
[TBL] [Abstract][Full Text] [Related]
4. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate.
Wang L; Li Y; Xiang D; Zhang W; Bai X
Int J Biol Macromol; 2020 Jun; 152():371-379. PubMed ID: 32084481
[TBL] [Abstract][Full Text] [Related]
5. The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions.
Wang L; Wei Z; Xue C
Food Res Int; 2022 Jul; 157():111387. PubMed ID: 35761643
[TBL] [Abstract][Full Text] [Related]
6. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles.
Zhang Y; Xiang S; Yu H; Wang H; Tan M
Food Funct; 2022 Feb; 13(4):2172-2183. PubMed ID: 35113104
[TBL] [Abstract][Full Text] [Related]
7. Conjugation of α-, β-, and κ-Caseins with Propylene Glycol Alginate Using a Transacylation Reaction as Novel Emulsifiers.
Li N; Zhong Q
Biomacromolecules; 2021 Oct; 22(10):4395-4407. PubMed ID: 34587744
[TBL] [Abstract][Full Text] [Related]
8. Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction.
Li N; Zhong Q
Int J Biol Macromol; 2022 Mar; 201():242-253. PubMed ID: 34998878
[TBL] [Abstract][Full Text] [Related]
9. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
10. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.
Matos M; Marefati A; Gutiérrez G; Wahlgren M; Rayner M
PLoS One; 2016; 11(8):e0160140. PubMed ID: 27479315
[TBL] [Abstract][Full Text] [Related]
11. Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
McClements DJ; Henson L; Popplewell LM; Decker EA; Choi SJ
J Food Sci; 2012 Jan; 77(1):C33-8. PubMed ID: 22133014
[TBL] [Abstract][Full Text] [Related]
12. The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior.
Cai J; Zhang D; Xie F
Food Chem; 2024 Jan; 431():137017. PubMed ID: 37562336
[TBL] [Abstract][Full Text] [Related]
13. Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization.
Wei Y; Sun C; Dai L; Mao L; Yuan F; Gao Y
J Agric Food Chem; 2019 Jan; 67(4):1197-1208. PubMed ID: 30157646
[TBL] [Abstract][Full Text] [Related]
14. Starch nanocrystals as particle stabilisers of oil-in-water emulsions.
Li C; Li Y; Sun P; Yang C
J Sci Food Agric; 2014 Jul; 94(9):1802-7. PubMed ID: 24282158
[TBL] [Abstract][Full Text] [Related]
15. Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics.
Verkempinck SHE; Salvia-Trujillo L; Moens LG; Charleer L; Van Loey AM; Hendrickx ME; Grauwet T
Food Chem; 2018 Apr; 246():179-191. PubMed ID: 29291837
[TBL] [Abstract][Full Text] [Related]
16. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
Zhang L; Xiong T; Wang XF; Chen DL; He XD; Zhang C; Wu C; Li Q; Ding X; Qian JY
Int J Biol Macromol; 2021 Nov; 190():130-140. PubMed ID: 34481848
[TBL] [Abstract][Full Text] [Related]
17. Dynamic Aroma Release from Complex Food Emulsions.
Pu X; Linforth R; Dragosavac MM; Wolf B
J Agric Food Chem; 2019 Aug; 67(33):9325-9334. PubMed ID: 31318196
[TBL] [Abstract][Full Text] [Related]
18. High internal phase water-in-oil emulsions stabilized by food-grade starch.
Zhao Q; Jiang L; Lian Z; Khoshdel E; Schumm S; Huang J; Zhang Q
J Colloid Interface Sci; 2019 Jan; 534():542-548. PubMed ID: 30253355
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions.
Zhang L; Chen DL; Wang XF; Qian JY; He XD
Int J Biol Macromol; 2022 Oct; 219():824-834. PubMed ID: 35963347
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]