694 related articles for article (PubMed ID: 26457588)
1. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
Fustier P; Achouri A; Taherian AR; Britten M; Pelletier M; Sabik H; Villeneuve S; Mondor M
J Agric Food Chem; 2015 Oct; 63(42):9239-50. PubMed ID: 26457588
[TBL] [Abstract][Full Text] [Related]
2. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
Xu D; Qi Y; Wang X; Li X; Wang S; Cao Y; Wang C; Sun B; Decker E; Panya A
Food Funct; 2017 Jan; 8(1):415-423. PubMed ID: 28074943
[TBL] [Abstract][Full Text] [Related]
3. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
Gomes A; Costa ALR; Cunha RL
Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
Xu D; Aihemaiti Z; Cao Y; Teng C; Li X
Food Chem; 2016 Jul; 202():156-64. PubMed ID: 26920280
[TBL] [Abstract][Full Text] [Related]
5. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
Chityala PK; Khouryieh H; Williams K; Conte E
Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
[TBL] [Abstract][Full Text] [Related]
6. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
Surh J; Gu YS; Decker EA; McClements DJ
J Agric Food Chem; 2005 May; 53(10):4236-44. PubMed ID: 15884866
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.
Sepeidnameh M; Hosseini SMH; Niakosari M; Mesbahi GR; Yousefi GH; Golmakani MT; Nejadmansouri M
Int J Biol Macromol; 2018 Oct; 118(Pt B):1639-1647. PubMed ID: 30170367
[TBL] [Abstract][Full Text] [Related]
8. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
[TBL] [Abstract][Full Text] [Related]
9. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions.
Partanen R; Raula J; Seppänen R; Buchert J; Kauppinen E; Forssell P
J Agric Food Chem; 2008 Jul; 56(14):5717-22. PubMed ID: 18572915
[TBL] [Abstract][Full Text] [Related]
10. Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels.
Su J; Wang X; Li W; Chen L; Zeng X; Huang Q; Hu B
J Agric Food Chem; 2018 Nov; 66(46):12335-12343. PubMed ID: 30380846
[TBL] [Abstract][Full Text] [Related]
11. Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction.
Wang L; Yu X; Geng F; Cheng C; Yang J; Deng Q
Food Chem; 2022 Apr; 374():131691. PubMed ID: 34883433
[TBL] [Abstract][Full Text] [Related]
12. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
[TBL] [Abstract][Full Text] [Related]
13. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.
Zeeb B; Gibis M; Fischer L; Weiss J
J Colloid Interface Sci; 2012 Dec; 387(1):65-73. PubMed ID: 22958854
[TBL] [Abstract][Full Text] [Related]
14. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.
Fioramonti SA; Stepanic EM; Tibaldo AM; Pavón YL; Santiago LG
Food Res Int; 2019 May; 119():931-940. PubMed ID: 30884733
[TBL] [Abstract][Full Text] [Related]
15. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
Huan Y; Zhang S; Vardhanabhuti B
J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286
[TBL] [Abstract][Full Text] [Related]
16. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
Tabatabaee Amid B; Mirhosseini H
Colloids Surf B Biointerfaces; 2014 Jan; 113():107-14. PubMed ID: 24060935
[TBL] [Abstract][Full Text] [Related]
17. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
[TBL] [Abstract][Full Text] [Related]
18. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films.
Rubilar JF; Zúñiga RN; Osorio F; Pedreschi F
Carbohydr Polym; 2015 Jun; 123():27-38. PubMed ID: 25843831
[TBL] [Abstract][Full Text] [Related]
19. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
Zamani S; Malchione N; Selig MJ; Abbaspourrad A
Food Funct; 2018 Feb; 9(2):982-990. PubMed ID: 29334398
[TBL] [Abstract][Full Text] [Related]
20. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y
Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]