224 related articles for article (PubMed ID: 29241702)
1. Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin.
Ali A; Le Potier I; Huang N; Rosilio V; Cheron M; Faivre V; Turbica I; Agnely F; Mekhloufi G
Int J Pharm; 2018 Feb; 537(1-2):111-121. PubMed ID: 29241702
[TBL] [Abstract][Full Text] [Related]
2. β-lactoglobulin stabilized nanemulsions--Formulation and process factors affecting droplet size and nanoemulsion stability.
Ali A; Mekhloufi G; Huang N; Agnely F
Int J Pharm; 2016 Mar; 500(1-2):291-304. PubMed ID: 26784982
[TBL] [Abstract][Full Text] [Related]
3. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2004 Jul; 20(14):5753-8. PubMed ID: 16459589
[TBL] [Abstract][Full Text] [Related]
4. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
Sakuno MM; Matsumoto S; Kawai S; Taihei K; Matsumura Y
Langmuir; 2008 Oct; 24(20):11483-8. PubMed ID: 18803411
[TBL] [Abstract][Full Text] [Related]
5. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2004 Nov; 20(24):10394-8. PubMed ID: 15544365
[TBL] [Abstract][Full Text] [Related]
6. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
Kim HJ; Decker EA; McClements DJ
Langmuir; 2005 Jan; 21(1):134-9. PubMed ID: 15620294
[TBL] [Abstract][Full Text] [Related]
7. Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry.
Gülseren I; Corredig M
Colloids Surf B Biointerfaces; 2013 Nov; 111():672-9. PubMed ID: 23907056
[TBL] [Abstract][Full Text] [Related]
8. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
Bouyer E; Mekhloufi G; Le Potier I; de Kerdaniel Tdu F; Grossiord JL; Rosilio V; Agnely F
J Colloid Interface Sci; 2011 Feb; 354(2):467-77. PubMed ID: 21145063
[TBL] [Abstract][Full Text] [Related]
9. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
Gu YS; Decker EA; McClements DJ
J Agric Food Chem; 2004 Jun; 52(11):3626-32. PubMed ID: 15161241
[TBL] [Abstract][Full Text] [Related]
10. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
Knudsen JC; Øgendal LH; Skibsted LH
Langmuir; 2008 Mar; 24(6):2603-10. PubMed ID: 18288877
[TBL] [Abstract][Full Text] [Related]
11. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability.
Zhai J; Wooster TJ; Hoffmann SV; Lee TH; Augustin MA; Aguilar MI
Langmuir; 2011 Aug; 27(15):9227-36. PubMed ID: 21668007
[TBL] [Abstract][Full Text] [Related]
12. Effect of Oil Hydrophobicity on the Adsorption and Rheology of β-Lactoglobulin at Oil-Water Interfaces.
Bergfreund J; Bertsch P; Kuster S; Fischer P
Langmuir; 2018 Apr; 34(16):4929-4936. PubMed ID: 29616820
[TBL] [Abstract][Full Text] [Related]
13. Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions.
Benjamin O; Silcock P; Beauchamp J; Buettner A; Everett DW
J Food Sci; 2014 Oct; 79(10):E2014-22. PubMed ID: 25212592
[TBL] [Abstract][Full Text] [Related]
14. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Gu YS; Regnier L; McClements DJ
J Colloid Interface Sci; 2005 Jun; 286(2):551-8. PubMed ID: 15897070
[TBL] [Abstract][Full Text] [Related]
15. Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces.
Schestkowa H; Wollborn T; Westphal A; Maria Wagemans A; Fritsching U; Drusch S
J Colloid Interface Sci; 2019 Feb; 536():300-309. PubMed ID: 30380430
[TBL] [Abstract][Full Text] [Related]
16. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.
Maldonado-Valderrama J; Miller R; Fainerman VB; Wilde PJ; Morris VJ
Langmuir; 2010 Oct; 26(20):15901-8. PubMed ID: 20857971
[TBL] [Abstract][Full Text] [Related]
17. Changes in beta-lactoglobulin conformation at the oil/water interface of emulsions studied by synchrotron radiation circular dichroism spectroscopy.
Zhai J; Miles AJ; Pattenden LK; Lee TH; Augustin MA; Wallace BA; Aguilar MI; Wooster TJ
Biomacromolecules; 2010 Aug; 11(8):2136-42. PubMed ID: 20690721
[TBL] [Abstract][Full Text] [Related]
18. Stabilization of oil-in-water emulsions by beta-lactoglobulin-polyethylene glycol conjugates.
Losso JN; Nakai S
J Agric Food Chem; 2002 Feb; 50(5):1207-12. PubMed ID: 11853505
[TBL] [Abstract][Full Text] [Related]
19. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Kim HJ; Decker EA; McClements DJ
J Agric Food Chem; 2003 Jan; 51(3):766-72. PubMed ID: 12537455
[TBL] [Abstract][Full Text] [Related]
20. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Kim HJ; Decker EA; McClements DJ
J Agric Food Chem; 2002 Nov; 50(24):7131-7. PubMed ID: 12428972
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
