233 related articles for article (PubMed ID: 30884652)
1. Emulsifying properties of glycation or glycation-heat modified egg white protein.
Wang C; Li J; Li X; Chang C; Zhang M; Gu L; Su Y; Yang Y
Food Res Int; 2019 May; 119():227-235. PubMed ID: 30884652
[TBL] [Abstract][Full Text] [Related]
2. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions.
Lu F; Chi Y; Chi Y
Food Res Int; 2024 Jan; 176():113825. PubMed ID: 38163687
[TBL] [Abstract][Full Text] [Related]
3. Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein.
Wang C; Ren X; Su Y; Yang Y
Nanomaterials (Basel); 2018 Nov; 8(11):. PubMed ID: 30445790
[TBL] [Abstract][Full Text] [Related]
4. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
Gu L; Su Y; Zhang M; Chang C; Li J; McClements DJ; Yang Y
Food Res Int; 2017 Jun; 96():84-93. PubMed ID: 28528111
[TBL] [Abstract][Full Text] [Related]
5. Changes in partial properties of glycosylated egg white powder during storage.
Su Y; Zhang W; Chang C; Li J; Sun Y; Cai Y; Xiong W; Gu L; Yang Y
J Sci Food Agric; 2023 Feb; 103(3):1261-1272. PubMed ID: 36088607
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein.
Wang J; Chi Y; Cheng Y; Zhao Y
Food Chem; 2018 Apr; 246():18-25. PubMed ID: 29291838
[TBL] [Abstract][Full Text] [Related]
7. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
Li CP; Ibrahim HR; Sugimoto Y; Hatta H; Aoki T
J Agric Food Chem; 2004 Sep; 52(18):5752-8. PubMed ID: 15373420
[TBL] [Abstract][Full Text] [Related]
8. Preparation and characterization of W
Su Y; Lu C; Chang C; Li J; Sun Y; Zhang W; Gong L; Gu L; Yang Y
J Sci Food Agric; 2022 Oct; 102(13):5795-5807. PubMed ID: 35411595
[TBL] [Abstract][Full Text] [Related]
9. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
[TBL] [Abstract][Full Text] [Related]
10. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates.
Gu L; Pan C; Su Y; Zhang R; Xiao H; McClements DJ; Yang Y
J Agric Food Chem; 2018 Feb; 66(7):1649-1657. PubMed ID: 29385797
[TBL] [Abstract][Full Text] [Related]
11. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.
Chang C; Meikle TG; Su Y; Wang X; Dekiwadia C; Drummond CJ; Conn CE; Yang Y
Food Chem; 2019 May; 280():65-72. PubMed ID: 30642508
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate.
Liu J; Liu W; Salt LJ; Ridout MJ; Ding Y; Wilde PJ
J Agric Food Chem; 2019 Jan; 67(1):452-462. PubMed ID: 30517000
[TBL] [Abstract][Full Text] [Related]
14. Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate.
Pirestani S; Nasirpour A; Keramat J; Desobry S; Jasniewski J
Carbohydr Polym; 2017 Feb; 157():1620-1627. PubMed ID: 27987876
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin.
Wang WD; Li C; Chen C; Fu X; Liu RH
Int J Biol Macromol; 2022 Jun; 209(Pt A):93-106. PubMed ID: 35364207
[TBL] [Abstract][Full Text] [Related]
17. Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion.
Wen H; Li Z; Li Y; Hao Y; Du Z; Liu X; Shang X; Liu J; Zhang T
Food Chem; 2023 Jan; 400():134019. PubMed ID: 36084589
[TBL] [Abstract][Full Text] [Related]
18. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ
J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669
[TBL] [Abstract][Full Text] [Related]
19. Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.
Ma Z; Chi Y; Zhang H; Chi Y; Ma Y
Food Chem; 2022 Sep; 387():132850. PubMed ID: 35381417
[TBL] [Abstract][Full Text] [Related]
20. The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics.
Zhang T; Li S; Yang M; Li Y; Ma S; Zhang H; Li L; Liu X; Liu J; Du Z
Food Chem; 2024 Jun; 442():138448. PubMed ID: 38245983
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]