391 related articles for article (PubMed ID: 32454279)
21. Dynamic properties of soy globulin adsorbed films at the air-water interface.
Rodríguez Patino JM; Molina Ortiz SE; Carrera Sánchez C; Rodríguez Niño MR; Añón MC
J Colloid Interface Sci; 2003 Dec; 268(1):50-7. PubMed ID: 14611771
[TBL] [Abstract][Full Text] [Related]
22. Multiscale combined techniques for evaluating emulsion stability: A critical review.
Niu H; Wang W; Dou Z; Chen X; Chen X; Chen H; Fu X
Adv Colloid Interface Sci; 2023 Jan; 311():102813. PubMed ID: 36403408
[TBL] [Abstract][Full Text] [Related]
23. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.
Cai Z; Wei Y; Shi A; Zhong J; Rao P; Wang Q; Zhang H
Adv Colloid Interface Sci; 2023 Mar; 313():102863. PubMed ID: 36868168
[TBL] [Abstract][Full Text] [Related]
24. Mechanism of interactions between soyasaponins and soybean 7S/11S proteins.
Zhao G; Zhu L; Yin P; Liu J; Pan Y; Wang S; Yang L; Ma T; Liu H; Liu X
Food Chem; 2022 Jan; 368():130857. PubMed ID: 34425341
[TBL] [Abstract][Full Text] [Related]
25. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions.
Fernandez-Avila C; Trujillo AJ
Food Chem; 2016 Oct; 209():104-13. PubMed ID: 27173541
[TBL] [Abstract][Full Text] [Related]
26. Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate.
Zhu B; Yang J; Dou J; Ning Y; Qi B; Li Y
Food Chem; 2024 Jul; 447():138901. PubMed ID: 38458131
[TBL] [Abstract][Full Text] [Related]
27. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate.
Jiang J; Xiong YL; Chen J
J Food Sci; 2011 Mar; 76(2):C293-302. PubMed ID: 21535749
[TBL] [Abstract][Full Text] [Related]
28. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
Chen XW; Wang JM; Yang XQ; Qi JR; Hou JJ
J Food Sci; 2016 Sep; 81(9):C2149-57. PubMed ID: 27467966
[TBL] [Abstract][Full Text] [Related]
29. Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH.
Cabezas DM; Ortiz MP; Wagner JR; Porfiri MC
Food Res Int; 2017 Jul; 97():62-70. PubMed ID: 28578065
[TBL] [Abstract][Full Text] [Related]
30. Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.
Zhao H; Wang S; Zhao G; Li Y; Liu X; Yang L; Zhu L; Liu H
Food Funct; 2022 Jan; 13(1):386-397. PubMed ID: 34908089
[TBL] [Abstract][Full Text] [Related]
31. Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.
Gao ZM; Wang JM; Wu NN; Wan ZL; Guo J; Yang XQ; Yin SW
J Agric Food Chem; 2013 Aug; 61(32):7838-47. PubMed ID: 23865496
[TBL] [Abstract][Full Text] [Related]
32. Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System.
Wan Z; Yang X; Sagis LM
Langmuir; 2016 Aug; 32(32):8092-101. PubMed ID: 27452662
[TBL] [Abstract][Full Text] [Related]
33. Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy.
Keerati-u-rai M; Miriani M; Iametti S; Bonomi F; Corredig M
Colloids Surf B Biointerfaces; 2012 May; 93():41-8. PubMed ID: 22227018
[TBL] [Abstract][Full Text] [Related]
34. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
[TBL] [Abstract][Full Text] [Related]
35. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
Moran-Valero MI; Ruiz-Henestrosa VMP; Pilosof AMR
Colloids Surf B Biointerfaces; 2017 Mar; 151():68-75. PubMed ID: 27987457
[TBL] [Abstract][Full Text] [Related]
36. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
Hou JJ; Guo J; Wang JM; Yang XQ
J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
[TBL] [Abstract][Full Text] [Related]
37. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin.
Kang S; Bai Q; Qin Y; Liang Q; Hu Y; Li S; Luan G
Int J Biol Macromol; 2023 Dec; 253(Pt 8):127611. PubMed ID: 37879573
[TBL] [Abstract][Full Text] [Related]
38. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
Niu H; Chen X; Luo T; Chen H; Fu X
Carbohydr Polym; 2022 Sep; 291():119623. PubMed ID: 35698416
[TBL] [Abstract][Full Text] [Related]
39. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein.
Zhou Y; Niu H; Luo T; Yun Y; Zhang M; Chen W; Zhong Q; Zhang H; Chen H; Chen W
Int J Biol Macromol; 2021 Jul; 183():1621-1629. PubMed ID: 34000314
[TBL] [Abstract][Full Text] [Related]
40. Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion.
Wang M; Zhou Y; Fan L; Li J
Food Chem; 2024 May; 439():138144. PubMed ID: 38100870
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
