566 related articles for article (PubMed ID: 26947286)
21. 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]
22. 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]
23. 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]
24. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch.
Ye A; Hemar Y; Singh H
Colloids Surf B Biointerfaces; 2004 Oct; 38(1-2):1-9. PubMed ID: 15465297
[TBL] [Abstract][Full Text] [Related]
25. Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces.
Sarkar A; Zhang S; Murray B; Russell JA; Boxal S
Colloids Surf B Biointerfaces; 2017 Oct; 158():137-146. PubMed ID: 28688363
[TBL] [Abstract][Full Text] [Related]
26. Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions.
Li J; Ye A; Lee SJ; Singh H
Colloids Surf B Biointerfaces; 2013 Nov; 111():80-7. PubMed ID: 23792544
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.
Mun S; Choi Y; Rho SJ; Kang CG; Park CH; Kim YR
J Food Sci; 2010 Mar; 75(2):E116-25. PubMed ID: 20492231
[TBL] [Abstract][Full Text] [Related]
29. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions.
Huang L; Chen Y; Ding S; Qu L; He R; Dai C
Food Chem; 2024 Jan; 430():136995. PubMed ID: 37544152
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability.
Fan H; Zhu P; Hui G; Shen Y; Yong Z; Xie Q; Wang M
Food Chem; 2023 Oct; 424():136342. PubMed ID: 37209438
[TBL] [Abstract][Full Text] [Related]
33. Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
Klein M; Aserin A; Svitov I; Garti N
Colloids Surf B Biointerfaces; 2010 May; 77(1):75-81. PubMed ID: 20149604
[TBL] [Abstract][Full Text] [Related]
34. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494
[TBL] [Abstract][Full Text] [Related]
35. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Djordjevic D; Cercaci L; Alamed J; McClements DJ; Decker EA
J Food Sci; 2008 Apr; 73(3):C167-72. PubMed ID: 18387094
[TBL] [Abstract][Full Text] [Related]
36. Encapsulation of Vitamin D
Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T
J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.
Ahn N; Park JH; Chai C; Imm JY
J Dairy Sci; 2022 May; 105(5):3832-3845. PubMed ID: 35282910
[TBL] [Abstract][Full Text] [Related]
39. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.
Cai Y; Huang L; Tao X; Su J; Chen B; Zhao M; Zhao Q; Van der Meeren P
J Sci Food Agric; 2021 Jul; 101(9):3685-3692. PubMed ID: 33301177
[TBL] [Abstract][Full Text] [Related]
40. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.
Gancz K; Alexander M; Corredig M
J Agric Food Chem; 2005 Mar; 53(6):2236-41. PubMed ID: 15769162
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
