142 related articles for article (PubMed ID: 30005284)
1. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.
Xiong T; Ye X; Su Y; Chen X; Sun H; Li B; Chen Y
Colloids Surf B Biointerfaces; 2018 Nov; 171():1-9. PubMed ID: 30005284
[TBL] [Abstract][Full Text] [Related]
2. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer.
Shen Q; Zheng W; Han F; Dai J; Song R; Li J; Li Y; Li B; Chen Y
Int J Biol Macromol; 2023 Mar; 232():123487. PubMed ID: 36736980
[TBL] [Abstract][Full Text] [Related]
3. Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study.
Xia B; Liu Y; Dong C; Shen Y; Wang C
Food Res Int; 2024 Jul; 188():114477. PubMed ID: 38823839
[TBL] [Abstract][Full Text] [Related]
4. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions.
Sha L; Xiong YL
Food Res Int; 2022 Jun; 156():111179. PubMed ID: 35651040
[TBL] [Abstract][Full Text] [Related]
5. Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review.
Li M; Yu H; Gantumur MA; Guo L; Lian L; Wang B; Yu C; Jiang Z
Int J Biol Macromol; 2024 Jun; 272(Pt 2):132937. PubMed ID: 38848834
[TBL] [Abstract][Full Text] [Related]
6. Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.
Shen Q; Dai H; Wen L; Zheng W; Li B; Dai J; Li B; Chen Y
Food Res Int; 2023 Feb; 164():112306. PubMed ID: 36737901
[TBL] [Abstract][Full Text] [Related]
7. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties.
Meijers MGJ; Meinders MBJ; Vincken JP; Wierenga PA
J Agric Food Chem; 2023 Jul; 71(29):11228-11238. PubMed ID: 37433201
[TBL] [Abstract][Full Text] [Related]
8. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions.
Jiang J; Zhu B; Liu Y; Xiong YL
J Agric Food Chem; 2014 Feb; 62(7):1683-91. PubMed ID: 24460504
[TBL] [Abstract][Full Text] [Related]
9. Interfacial and oil/water emulsions characterization of potato protein isolates.
Romero A; Beaumal V; David-Briand E; Cordobés F; Guerrero A; Anton M
J Agric Food Chem; 2011 Sep; 59(17):9466-74. PubMed ID: 21806058
[TBL] [Abstract][Full Text] [Related]
10. Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean.
Tsoukala A; Papalamprou E; Makri E; Doxastakis G; Braudo EE
Colloids Surf B Biointerfaces; 2006 Dec; 53(2):203-8. PubMed ID: 17049437
[TBL] [Abstract][Full Text] [Related]
11. Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate.
Rangel A; Domont GB; Pedrosa C; Ferreira ST
J Agric Food Chem; 2003 Sep; 51(19):5792-7. PubMed ID: 12952435
[TBL] [Abstract][Full Text] [Related]
12. The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis.
Shen Q; Xiong T; Zheng W; Luo Y; Peng W; Dai J; Song R; Li Y; Liu S; Li B; Chen Y
Food Res Int; 2022 Jul; 157():111326. PubMed ID: 35761611
[TBL] [Abstract][Full Text] [Related]
13. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Gumus CE; Decker EA; McClements DJ
Food Res Int; 2017 Oct; 100(Pt 2):175-185. PubMed ID: 28888438
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
[TBL] [Abstract][Full Text] [Related]
16. Role of the pea protein aggregation state on their interfacial properties.
Grasberger KF; Lund FW; Simonsen AC; Hammershøj M; Fischer P; Corredig M
J Colloid Interface Sci; 2024 Mar; 658():156-166. PubMed ID: 38100972
[TBL] [Abstract][Full Text] [Related]
17. Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends.
Hinderink EBA; Sagis L; Schroën K; Berton-Carabin CC
J Colloid Interface Sci; 2021 Feb; 583():704-713. PubMed ID: 33075603
[TBL] [Abstract][Full Text] [Related]
18. Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets.
Ye A; Zhu X; Singh H
Langmuir; 2013 Nov; 29(47):14403-10. PubMed ID: 24175702
[TBL] [Abstract][Full Text] [Related]
19. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.
Wang JM; Xia N; Yang XQ; Yin SW; Qi JR; He XT; Yuan DB; Wang LJ
J Agric Food Chem; 2012 Mar; 60(12):3302-10. PubMed ID: 22372478
[TBL] [Abstract][Full Text] [Related]
20. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.
Zhai J; Hoffmann SV; Day L; Lee TH; Augustin MA; Aguilar MI; Wooster TJ
Langmuir; 2012 Feb; 28(5):2357-67. PubMed ID: 22201548
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
