442 related articles for article (PubMed ID: 28074943)
1. 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]
2. 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]
3. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
Nooshkam M; Varidi M
Food Chem; 2021 Jun; 347():129079. PubMed ID: 33493834
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
Li X; Wang X; Xu D; Cao Y; Wang S; Wang B; Sun B; Yuan F; Gao Y
Food Chem; 2018 Jan; 239():75-85. PubMed ID: 28873631
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
[TBL] [Abstract][Full Text] [Related]
8. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
Gomes A; Costa ALR; Cardoso DD; Náthia-Neves G; Meireles MAA; Cunha RL
Food Chem; 2021 Mar; 341(Pt 2):128155. PubMed ID: 33045587
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy.
Khalloufi S; Corredig M; Alexander M
Colloids Surf B Biointerfaces; 2009 Feb; 68(2):145-53. PubMed ID: 19028083
[TBL] [Abstract][Full Text] [Related]
11. Stability and partitioning of β-carotene in whey protein emulsions during storage.
Fahmi Wan Mohamad WA; McNaughton D; Buckow R; Augustin MA
Food Funct; 2017 Nov; 8(11):3917-3925. PubMed ID: 28920995
[TBL] [Abstract][Full Text] [Related]
12. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
Xu D; Yuan F; Gao Y; Panya A; McClements DJ; Decker EA
Food Chem; 2014 Aug; 156():374-9. PubMed ID: 24629983
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions.
Yi J; Liu Y; Zhang Y; Gao L
J Agric Food Chem; 2018 Sep; 66(36):9481-9489. PubMed ID: 30125505
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.
Zhang J; Qi X; Shen M; Yu Q; Chen Y; Xie J
Food Res Int; 2023 Dec; 174(Pt 1):113584. PubMed ID: 37986450
[TBL] [Abstract][Full Text] [Related]
16. Preparation and characterization of beta-carotene nanodispersions prepared by solvent displacement technique.
Chu BS; Ichikawa S; Kanafusa S; Nakajima M
J Agric Food Chem; 2007 Aug; 55(16):6754-60. PubMed ID: 17630759
[TBL] [Abstract][Full Text] [Related]
17. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.
Hou Z; Gao Y; Yuan F; Liu Y; Li C; Xu D
J Agric Food Chem; 2010 Aug; 58(15):8604-11. PubMed ID: 20681649
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions.
Sheng B; Li L; Zhang X; Jiao W; Zhao D; Wang X; Wan L; Li B; Rong H
Molecules; 2018 Feb; 23(2):. PubMed ID: 29473885
[TBL] [Abstract][Full Text] [Related]
19. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets.
Li X; Wang X; Xu D; Cao Y; Wang S; Wang B; Wang C; Sun B
Food Funct; 2017 Aug; 8(8):2748-2759. PubMed ID: 28702650
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
