285 related articles for article (PubMed ID: 25364855)
1. Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels.
Mao L; Roos YH; Miao S
J Agric Food Chem; 2014 Nov; 62(47):11420-8. PubMed ID: 25364855
[TBL] [Abstract][Full Text] [Related]
2. Study on the textural and volatile characteristics of emulsion filled protein gels as influenced by different fat substitutes.
Mao L; Miao S; Yuan F; Gao Y
Food Res Int; 2018 Jan; 103():1-7. PubMed ID: 29389594
[TBL] [Abstract][Full Text] [Related]
3. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
Xi Z; Liu W; McClements DJ; Zou L
Food Chem; 2019 Sep; 291():22-29. PubMed ID: 31006462
[TBL] [Abstract][Full Text] [Related]
4. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO
Wang X; He Z; Zeng M; Qin F; Adhikari B; Chen J
Food Chem; 2017 Apr; 221():130-138. PubMed ID: 27979093
[TBL] [Abstract][Full Text] [Related]
5. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
Khalesi H; Emadzadeh B; Kadkhodaee R; Fang Y
Int J Biol Macromol; 2019 Mar; 125():17-26. PubMed ID: 30529204
[TBL] [Abstract][Full Text] [Related]
6. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
Yan C; Fu D; McClements DJ; Xu P; Zou L; Zhu Y; Cheng C; Liu W
Food Res Int; 2019 May; 119():315-324. PubMed ID: 30884662
[TBL] [Abstract][Full Text] [Related]
7. Controlling the rheological properties of W
Iqbal S; Chen XD; Kirk TV; Huang H
Colloids Surf B Biointerfaces; 2020 Jan; 185():110629. PubMed ID: 31734090
[TBL] [Abstract][Full Text] [Related]
8. Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.
Lu Y; Mao L; Cui M; Yuan F; Gao Y
J Agric Food Chem; 2019 Jun; 67(23):6466-6475. PubMed ID: 31117494
[TBL] [Abstract][Full Text] [Related]
9. Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: effect of pH, salt, and artificial salivas.
Mao L; Roos YH; O'Callaghan DJ; Miao S
J Agric Food Chem; 2013 Jul; 61(26):6231-9. PubMed ID: 23718126
[TBL] [Abstract][Full Text] [Related]
10. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
Mohammadian M; Salami M; Emam-Djomeh Z; Momen S; Moosavi-Movahedi AA
Int J Biol Macromol; 2018 Dec; 120(Pt B):2247-2258. PubMed ID: 30125633
[TBL] [Abstract][Full Text] [Related]
11. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
Zhang Q; Yin L; Chen F; Zhang P; Lv D; Zhu T; Duan X
J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
[TBL] [Abstract][Full Text] [Related]
12. Enhanced CaSO
Wang X; Zeng M; Qin F; Adhikari B; He Z; Chen J
Food Chem; 2018 Mar; 242():459-465. PubMed ID: 29037715
[TBL] [Abstract][Full Text] [Related]
13. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
Wu M; Xiong YL; Chen J; Tang X; Zhou G
J Food Sci; 2009; 74(4):E207-17. PubMed ID: 19490326
[TBL] [Abstract][Full Text] [Related]
14. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
Shiroodi SG; Lo YM
J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
[TBL] [Abstract][Full Text] [Related]
15. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
Gaygadzhiev Z; Hill A; Corredig M
J Dairy Res; 2009 Aug; 76(3):349-55. PubMed ID: 19519978
[TBL] [Abstract][Full Text] [Related]
16. Volatile release from self-assembly structured emulsions: effect of monoglyceride content, oil content, and oil type.
Mao L; Roos YH; Miao S
J Agric Food Chem; 2013 Feb; 61(7):1427-34. PubMed ID: 23331191
[TBL] [Abstract][Full Text] [Related]
17. Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties.
Moayedzadeh S; Asl AK; Gunasekaran S; Madadlou A
Food Res Int; 2022 Jun; 156():111306. PubMed ID: 35651066
[TBL] [Abstract][Full Text] [Related]
18. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
Tang CH; Chen L; Foegeding EA
J Agric Food Chem; 2011 Apr; 59(8):4071-7. PubMed ID: 21381784
[TBL] [Abstract][Full Text] [Related]
19. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.
Maier C; Reichert CL; Weiss J
J Food Sci; 2016 Oct; 81(10):E2484-E2491. PubMed ID: 27636707
[TBL] [Abstract][Full Text] [Related]
20. Emulsion-templated fully reversible protein-in-oil gels.
Romoscanu AI; Mezzenga R
Langmuir; 2006 Aug; 22(18):7812-8. PubMed ID: 16922568
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]