192 related articles for article (PubMed ID: 28460920)
1. Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin.
de Figueiredo Furtado G; Michelon M; de Oliveira DRB; da Cunha RL
Food Res Int; 2016 Nov; 89(Pt 1):309-319. PubMed ID: 28460920
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
Mao Y; McClements DJ
J Colloid Interface Sci; 2012 Aug; 380(1):60-6. PubMed ID: 22683214
[TBL] [Abstract][Full Text] [Related]
4. The effect of unadsorbed proteins on the physiochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
Li X; Wang X; Liu J; Xu D; Cao Y; Sun B
Food Funct; 2018 Jul; 9(7):3956-3964. PubMed ID: 29974102
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium.
Ye A; Lo J; Singh H
J Colloid Interface Sci; 2012 Jul; 378(1):184-90. PubMed ID: 22579517
[TBL] [Abstract][Full Text] [Related]
7. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
Radford SJ; Dickinson E; Golding M
J Colloid Interface Sci; 2004 Jun; 274(2):673-86. PubMed ID: 15144844
[TBL] [Abstract][Full Text] [Related]
8. Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets.
Liu J; Xu D; Cao Y; Wang B; Wang S; Sun B
J Agric Food Chem; 2018 Nov; 66(46):12306-12315. PubMed ID: 30346753
[TBL] [Abstract][Full Text] [Related]
9. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate.
Lesmes U; Baudot P; McClements DJ
J Agric Food Chem; 2010 Jul; 58(13):7962-9. PubMed ID: 20527730
[TBL] [Abstract][Full Text] [Related]
10. Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.
Sato ACK; Perrechil FA; Costa AAS; Santana RC; Cunha RL
Food Res Int; 2015 Sep; 75():244-251. PubMed ID: 28454953
[TBL] [Abstract][Full Text] [Related]
11. Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets.
Mao Y; Julian McClements D
J Food Sci; 2012 May; 77(5):E144-52. PubMed ID: 23163941
[TBL] [Abstract][Full Text] [Related]
12. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion.
He X; Wang B; Xue Y; Li Y; Hu M; He X; Chen J; Meng Y
Int J Biol Macromol; 2023 Apr; 234():123675. PubMed ID: 36801230
[TBL] [Abstract][Full Text] [Related]
13. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets.
Mao Y; McClements DJ
Food Chem; 2012 Sep; 134(2):872-9. PubMed ID: 23107702
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk.
Acero-Lopez A; Schell P; Corredig M; Alexander M
J Dairy Res; 2010 Nov; 77(4):445-51. PubMed ID: 20822568
[TBL] [Abstract][Full Text] [Related]
16. Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition.
Alizadeh L; Abdolmaleki K; Nayebzadeh K; Bahmaei M
Int J Biol Macromol; 2019 May; 128():796-803. PubMed ID: 30711560
[TBL] [Abstract][Full Text] [Related]
17. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
Loi CC; Eyres GT; Birch EJ
Food Res Int; 2019 Jun; 120():83-91. PubMed ID: 31000304
[TBL] [Abstract][Full Text] [Related]
18. Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions.
Dickinson E; Golding M
J Colloid Interface Sci; 1997 Jul; 191(1):166-76. PubMed ID: 9241217
[TBL] [Abstract][Full Text] [Related]
19. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
Pallandre S; Decker EA; McClements DJ
J Food Sci; 2007 Nov; 72(9):E518-24. PubMed ID: 18034721
[TBL] [Abstract][Full Text] [Related]
20. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
Perugini L; Cinelli G; Cofelice M; Ceglie A; Lopez F; Cuomo F
Colloids Surf B Biointerfaces; 2018 Aug; 168():163-168. PubMed ID: 29433910
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]