301 related articles for article (PubMed ID: 31478411)
21. Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.
Huang PH; Lu HT; Wang YT; Wu MC
J Agric Food Chem; 2011 Sep; 59(17):9623-8. PubMed ID: 21806056
[TBL] [Abstract][Full Text] [Related]
22. Emulsifying properties of O/W emulsion stabilized by soy protein isolate and γ-polyglutamic acid electrostatic complex.
Zhang B; Qi L; Xie X; Shen Y; Li J; Zhang B; Zhu H
J Food Sci; 2024 Jan; 89(1):174-185. PubMed ID: 38051023
[TBL] [Abstract][Full Text] [Related]
23. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
Aditya NP; Aditya S; Yang H; Kim HW; Park SO; Ko S
Food Chem; 2015 Apr; 173():7-13. PubMed ID: 25465989
[TBL] [Abstract][Full Text] [Related]
24. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.
Verrijssen TA; Christiaens S; Verkempinck SH; Boeve J; Grauwet T; Van Loey AM; Salvia-Trujillo L; Hendrickx ME
J Food Sci; 2016 Oct; 81(10):C2327-C2336. PubMed ID: 27680678
[TBL] [Abstract][Full Text] [Related]
25. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective.
Wei R; Zhao S; Zhang L; Feng L; Zhao C; An Q; Bao Y; Zhang L; Zheng J
Carbohydr Polym; 2021 Jul; 264():118040. PubMed ID: 33910723
[TBL] [Abstract][Full Text] [Related]
26. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions.
Wang T; Yi K; Li Y; Wang H; Fan Z; Jin H; Xu J
Molecules; 2023 Mar; 28(7):. PubMed ID: 37049843
[TBL] [Abstract][Full Text] [Related]
27. Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate.
Mohammadi A; Jafari SM; Assadpour E; Faridi Esfanjani A
Int J Biol Macromol; 2016 Jan; 82():816-22. PubMed ID: 26459167
[TBL] [Abstract][Full Text] [Related]
28. Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin.
Chen FP; Ou SY; Tang CH
J Agric Food Chem; 2016 Jun; 64(24):5053-9. PubMed ID: 27243766
[TBL] [Abstract][Full Text] [Related]
29. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation.
Pan Y; Wu Z; Zhang B; Li XM; Meng R; Chen HQ; Jin ZY
Food Chem; 2019 Oct; 294():326-332. PubMed ID: 31126470
[TBL] [Abstract][Full Text] [Related]
30. Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.
Wang L; Zhang H; Li H; Zhang H; Chi Y; Xia N; Li Z; Jiang L; Zhang X; Rayan AM
Food Chem; 2022 Sep; 389():133055. PubMed ID: 35489261
[TBL] [Abstract][Full Text] [Related]
31. Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure.
Huang X; Tu R; Song H; Dong K; Geng F; Chen L; Huang Q; Wu Y
J Sci Food Agric; 2023 Feb; 103(3):1442-1453. PubMed ID: 36168822
[TBL] [Abstract][Full Text] [Related]
32. Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems.
Liu Z; Zheng K; Yan R; Tang H; Jia Z; Zhang Z; Yang C; Wang J
Food Chem; 2024 Oct; 454():139681. PubMed ID: 38820636
[TBL] [Abstract][Full Text] [Related]
33. Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates.
Pan Y; Xie QT; Zhu J; Li XM; Meng R; Zhang B; Chen HQ; Jin ZY
Food Chem; 2019 Jul; 287():76-84. PubMed ID: 30857721
[TBL] [Abstract][Full Text] [Related]
34. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants.
Guo Q; Bayram I; Shu X; Su J; Liao W; Wang Y; Gao Y
Food Chem; 2022 Jan; 367():130726. PubMed ID: 34352698
[TBL] [Abstract][Full Text] [Related]
35. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.
Zhao S; Gao W; Tian G; Zhao C; DiMarco-Crook C; Fan B; Li C; Xiao H; Lian Y; Zheng J
J Agric Food Chem; 2018 Dec; 66(49):12978-12988. PubMed ID: 30462506
[TBL] [Abstract][Full Text] [Related]
36. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies.
Li W; Huang D; Song W; Ouyang F; Li W; Song Y; Li F; Jiang Y; Huang Q; Li D
Food Chem; 2023 Mar; 404(Pt B):134642. PubMed ID: 36323015
[TBL] [Abstract][Full Text] [Related]
37. Physicochemical stability and antioxidant activity of soy protein/pectin/tea polyphenol ternary nanoparticles obtained by photocatalysis.
Jin B; Zhou X; Liu Y; Li X; Mai Y; Liao Y; Liao J
Int J Biol Macromol; 2018 Sep; 116():1-7. PubMed ID: 29727656
[TBL] [Abstract][Full Text] [Related]
38. Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion.
Wang T; Wang N; Li N; Ji X; Zhang H; Yu D; Wang L
Ultrason Sonochem; 2022 Jan; 82():105871. PubMed ID: 34915255
[TBL] [Abstract][Full Text] [Related]
39. Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions.
Luo SZ; Wu XZ; Pan LH; Zheng Z; Zhang M
Food Chem; 2021 Mar; 340():128209. PubMed ID: 33032146
[TBL] [Abstract][Full Text] [Related]
40. Emulsions stabilised with pectin-based microgels: investigations into the effect of pH and ionic strength on emulsion stability.
Saavedra Isusi GI; Weilandt M; Majollari I; Karbstein HP; van der Schaaf US
Food Funct; 2021 Aug; 12(16):7227-7238. PubMed ID: 34165131
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
