These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
260 related articles for article (PubMed ID: 31756278)
1. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels. Wang A; Xiao Z; Wang J; Li G; Wang L J Sci Food Agric; 2020 Mar; 100(4):1470-1478. PubMed ID: 31756278 [TBL] [Abstract][Full Text] [Related]
2. Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change. Mi S; Xia M; Zhang X; Liu J; Cai Z Foods; 2022 Jan; 11(2):. PubMed ID: 35053961 [TBL] [Abstract][Full Text] [Related]
3. Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex. Li J; Chang C; Gu L; Su Y; Yang Y; Zhai J J Sci Food Agric; 2022 Sep; 102(12):5153-5161. PubMed ID: 35288955 [TBL] [Abstract][Full Text] [Related]
4. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage. Zhang H; Wei A; Zhou S; Zhang H; Xia N; Wang J; Ma Y; Fan M Food Chem; 2024 Apr; 438():137965. PubMed ID: 37992605 [TBL] [Abstract][Full Text] [Related]
5. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability. Chang C; Gao Y; Su Y; Gu L; Li J; Yang Y J Sci Food Agric; 2021 Aug; 101(11):4691-4698. PubMed ID: 33537985 [TBL] [Abstract][Full Text] [Related]
6. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise. Motta-Romero H; Zhang Z; Tien Nguyen A; Schlegel V; Zhang Y J Food Sci; 2017 Jul; 82(7):1588-1593. PubMed ID: 28556199 [TBL] [Abstract][Full Text] [Related]
7. Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Zhang H; Tan S; Gan H; Zhang H; Xia N; Jiang L; Ren H; Zhang X Food Chem; 2023 Jan; 400():134032. PubMed ID: 36055145 [TBL] [Abstract][Full Text] [Related]
8. Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions. Yang X; Li A; Yu W; Li X; Sun L; Xue J; Guo Y Int J Biol Macromol; 2020 Mar; 147():595-606. PubMed ID: 31935410 [TBL] [Abstract][Full Text] [Related]
9. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Zhang H; Huang Z; Guo P; Guo Q; Zhang H; Jiang L; Xia N; Xiao B Int J Biol Macromol; 2023 Mar; 232():123444. PubMed ID: 36708901 [TBL] [Abstract][Full Text] [Related]
10. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation. Ridella F; Marcet I; Gutiérrez G; Rendueles M; Díaz M Food Chem; 2024 Feb; 433():137330. PubMed ID: 37660604 [TBL] [Abstract][Full Text] [Related]
11. Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions. Du Z; Li Q; Li J; Su E; Liu X; Wan Z; Yang X J Agric Food Chem; 2019 Oct; 67(42):11728-11740. PubMed ID: 31525998 [TBL] [Abstract][Full Text] [Related]
12. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk. Jia J; Tian L; Song Q; Liu X; Rubert J; Li M; Duan X Food Chem; 2023 Jul; 415():135789. PubMed ID: 36870213 [TBL] [Abstract][Full Text] [Related]
13. Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil-water interface. Daimer K; Kulozik U Colloids Surf B Biointerfaces; 2010 Jan; 75(1):19-24. PubMed ID: 19766466 [TBL] [Abstract][Full Text] [Related]
14. Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites. Li J; Shen Y; Zhai J; Su Y; Gu L; Chang C; Yang Y Food Chem; 2021 May; 345():128782. PubMed ID: 33302099 [TBL] [Abstract][Full Text] [Related]
15. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein. Yang Y; Jin H; Jin Y; Jin G; Sheng L Int J Biol Macromol; 2023 Aug; 246():125711. PubMed ID: 37414321 [TBL] [Abstract][Full Text] [Related]
16. Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. Xu L; Gu L; Su Y; Chang C; Dong S; Tang X; Yang Y; Li J Carbohydr Polym; 2020 Nov; 247():116726. PubMed ID: 32829848 [TBL] [Abstract][Full Text] [Related]
17. Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes. Liu Z; Hu M; Zhang S; Jiang L; Xie F; Li Y J Sci Food Agric; 2021 May; 101(7):3003-3012. PubMed ID: 33205457 [TBL] [Abstract][Full Text] [Related]
18. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment. Liu N; Chen Q; Li G; Zhu Z; Yi J; Li C; Chen X; Wang Y Molecules; 2018 Jun; 23(7):. PubMed ID: 29949852 [TBL] [Abstract][Full Text] [Related]
19. Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Ariizumi M; Kubo M; Handa A; Hayakawa T; Matsumiya K; Matsumura Y Biosci Biotechnol Biochem; 2017 Apr; 81(4):803-811. PubMed ID: 28118791 [TBL] [Abstract][Full Text] [Related]
20. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins. Yamamoto Y; Araki M Biosci Biotechnol Biochem; 1997 Nov; 61(11):1791-5. PubMed ID: 9404055 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]