168 related articles for article (PubMed ID: 29993253)
1. Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins.
Dridi W; Harscoat-Schiavo C; Monteil J; Faure C; Leal-Calderon F
Langmuir; 2018 Aug; 34(31):9228-9237. PubMed ID: 29993253
[TBL] [Abstract][Full Text] [Related]
2. The coalescence stability of protein-stabilized emulsions estimated by analytical photo-centrifugation.
Cheetangdee N; Oki M; Fukada K
J Oleo Sci; 2011; 60(8):419-27. PubMed ID: 21768743
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation.
Tcholakova S; Denkov ND; Sidzhakova D; Ivanov IB; Campbell B
Langmuir; 2005 May; 21(11):4842-55. PubMed ID: 15896022
[TBL] [Abstract][Full Text] [Related]
5. 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]
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. Effect of thermal treatment, ionic strength, and pH on the short-term and long-term coalescence stability of beta-lactoglobulin emulsions.
Tcholakova S; Denkov ND; Sidzhakova D; Campbell B
Langmuir; 2006 Jul; 22(14):6042-52. PubMed ID: 16800657
[TBL] [Abstract][Full Text] [Related]
8. Some general features of limited coalescence in solid-stabilized emulsions.
Arditty S; Whitby CP; Binks BP; Schmitt V; Leal-Calderon F
Eur Phys J E Soft Matter; 2003 Jul; 11(3):273-281. PubMed ID: 15011047
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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]
13. Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.
Gong T; Chen B; Hu CY; Guo YR; Shen YH; Meng YH
Food Res Int; 2022 Aug; 158():111541. PubMed ID: 35840237
[TBL] [Abstract][Full Text] [Related]
14. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
Sandra S; Decker EA; McClements DJ
J Agric Food Chem; 2008 Aug; 56(16):7488-94. PubMed ID: 18605732
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions.
Zhao Q; Liu D; Long Z; Yang B; Fang M; Kuang W; Zhao M
Food Chem; 2014 May; 151():506-13. PubMed ID: 24423563
[TBL] [Abstract][Full Text] [Related]
17. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes.
Zhang J; Xu D; Cao Y
Food Res Int; 2023 Feb; 164():112370. PubMed ID: 36737958
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of solid particle content on properties of o/w Pickering emulsions.
Frelichowska J; Bolzinger MA; Chevalier Y
J Colloid Interface Sci; 2010 Nov; 351(2):348-56. PubMed ID: 20800850
[TBL] [Abstract][Full Text] [Related]
20. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions.
McIntyre I; Carolan A; O'Sullivan M; Jacquier JC; Hutchings S; Murray B; O'Riordan D
Food Funct; 2018 Nov; 9(11):5813-5823. PubMed ID: 30352110
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]