224 related articles for article (PubMed ID: 29067377)
1. Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions.
Mao L; Wang W; Tai K; Yuan F; Gao Y
Food Funct; 2017 Dec; 8(12):4356-4363. PubMed ID: 29067377
[TBL] [Abstract][Full Text] [Related]
2. Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex.
Jian M; Li S; Zhu Z; Zhang N; Deng Q; Cravotto G
Food Res Int; 2023 Oct; 172():113173. PubMed ID: 37689925
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions.
Yang J; Mao L; Yang W; Sun C; Dai L; Gao Y
Food Chem; 2018 Feb; 240():1063-1071. PubMed ID: 28946224
[TBL] [Abstract][Full Text] [Related]
4. Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene.
Deng XX; Zhang N; Tang CH
J Sci Food Agric; 2017 May; 97(7):2230-2237. PubMed ID: 27616430
[TBL] [Abstract][Full Text] [Related]
5. Characterization and utilization of soy protein isolate-(-)-epigallocatechin gallate-maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion.
Geng M; Feng X; Wu X; Tan X; Shang B; Huang Y; Teng F; Li Y
Food Chem; 2023 Aug; 417():135842. PubMed ID: 36931013
[TBL] [Abstract][Full Text] [Related]
6. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes.
Ding J; Dong Y; Huang G; Zhang Y; Jiang L; Sui X
Food Funct; 2021 Nov; 12(21):10875-10886. PubMed ID: 34622257
[TBL] [Abstract][Full Text] [Related]
7. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.
Guo F; Xiong YL; Qin F; Jian H; Huang X; Chen J
J Food Sci; 2015 Feb; 80(2):C279-87. PubMed ID: 25586667
[TBL] [Abstract][Full Text] [Related]
8. Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties.
Xu X; Li L; Ma C; Li D; Yang Y; Bian X; Fan J; Zhang N; Zuo F
Food Res Int; 2023 Jul; 169():112910. PubMed ID: 37254348
[TBL] [Abstract][Full Text] [Related]
9. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
Wan ZL; Wang JM; Wang LY; Yuan Y; Yang XQ
Food Chem; 2014 Oct; 161():324-31. PubMed ID: 24837958
[TBL] [Abstract][Full Text] [Related]
10. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
Liu F; Tang CH
J Agric Food Chem; 2013 Sep; 61(37):8888-98. PubMed ID: 23977961
[TBL] [Abstract][Full Text] [Related]
11. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
[TBL] [Abstract][Full Text] [Related]
12. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions.
Cornacchia L; Roos YH
J Food Sci; 2011 Oct; 76(8):C1211-8. PubMed ID: 22417586
[TBL] [Abstract][Full Text] [Related]
13. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties.
Wang N; Wang R; Xing K; Huang Z; Elfalleh W; Zhang H; Yu D
Food Chem; 2024 Jan; 430():137065. PubMed ID: 37566978
[TBL] [Abstract][Full Text] [Related]
14. Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions.
Soukoulis C; Tsevdou M; Andre CM; Cambier S; Yonekura L; Taoukis PS; Hoffmann L
Food Chem; 2017 Apr; 220():208-218. PubMed ID: 27855891
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.
Krstonošić V; Pavlović N; Nikolić I; Milutinov J; Ćirin D
Int J Biol Macromol; 2024 Mar; 260(Pt 2):129610. PubMed ID: 38246463
[TBL] [Abstract][Full Text] [Related]
16. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
Gao XQ; Zhang WG; Zhou GH
J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
[TBL] [Abstract][Full Text] [Related]
17. Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin.
Du X; Hu M; Liu G; Yan S; Qi B; Zhang S; Huang Y; Li Y; Chen H; Zhu X
J Sci Food Agric; 2022 Nov; 102(14):6273-6284. PubMed ID: 35510347
[TBL] [Abstract][Full Text] [Related]
18. Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate.
Wang X; Chen S; Cui Q; Li R; Wang X; Jiang L
J Oleo Sci; 2019 Mar; 68(3):281-290. PubMed ID: 30760674
[TBL] [Abstract][Full Text] [Related]
19. SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying.
Benetti JVM; do Prado Silva JT; Nicoletti VR
Food Res Int; 2019 Aug; 122():383-391. PubMed ID: 31229091
[TBL] [Abstract][Full Text] [Related]
20. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.
Yang H; Su Z; Meng X; Zhang X; Kennedy JF; Liu B
Carbohydr Polym; 2020 Nov; 247():116712. PubMed ID: 32829840
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
