134 related articles for article (PubMed ID: 32485628)
1. pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture.
Raoufi N; Kadkhodaee R; Fang Y; Phillips GO
Ultrason Sonochem; 2020 Nov; 68():105190. PubMed ID: 32485628
[TBL] [Abstract][Full Text] [Related]
2. Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio.
Behrouzain F; Razavi SMA; Joyner H
Carbohydr Polym; 2020 Mar; 232():115775. PubMed ID: 31952586
[TBL] [Abstract][Full Text] [Related]
3. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Rojas-López M; Amador-Espejo GG
Ultrason Sonochem; 2021 Jan; 70():105340. PubMed ID: 32942167
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.
Sepeidnameh M; Hosseini SMH; Niakosari M; Mesbahi GR; Yousefi GH; Golmakani MT; Nejadmansouri M
Int J Biol Macromol; 2018 Oct; 118(Pt B):1639-1647. PubMed ID: 30170367
[TBL] [Abstract][Full Text] [Related]
5. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan.
Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Amador-Espejo G
Food Sci Technol Int; 2023 Dec; 29(8):831-846. PubMed ID: 36113116
[TBL] [Abstract][Full Text] [Related]
6. Optimization of whey protein isolate-quince seed mucilage complex coacervation.
Ghadermazi R; Khosrowshahi Asl A; Tamjidi F
Int J Biol Macromol; 2019 Jun; 131():368-377. PubMed ID: 30872060
[TBL] [Abstract][Full Text] [Related]
7. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.
Jiang Z; Yao K; Yuan X; Mu Z; Gao Z; Hou J; Jiang L
J Sci Food Agric; 2018 Mar; 98(4):1522-1529. PubMed ID: 28802019
[TBL] [Abstract][Full Text] [Related]
8. Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties.
Raoufi N; Kadkhodaee R; Fang Y; Phillips GO
Ultrason Sonochem; 2019 Apr; 52():311-317. PubMed ID: 30563796
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum.
Zhang X; Zhao Y; Li Y; Zhu L; Fang Z; Shi Q
Int J Biol Macromol; 2020 Jun; 153():892-901. PubMed ID: 32142843
[TBL] [Abstract][Full Text] [Related]
10. Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.
Bassijeh A; Ansari S; Hosseini SMH
Food Res Int; 2020 Nov; 137():109689. PubMed ID: 33233264
[TBL] [Abstract][Full Text] [Related]
11. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
Xu D; Qi Y; Wang X; Li X; Wang S; Cao Y; Wang C; Sun B; Decker E; Panya A
Food Funct; 2017 Jan; 8(1):415-423. PubMed ID: 28074943
[TBL] [Abstract][Full Text] [Related]
12. Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin.
Hadian M; Hosseini SMH; Farahnaky A; Mesbahi GR
Int J Biol Macromol; 2017 Sep; 102():1297-1303. PubMed ID: 28495628
[TBL] [Abstract][Full Text] [Related]
13. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
Khalesi H; Emadzadeh B; Kadkhodaee R; Fang Y
Int J Biol Macromol; 2019 Mar; 125():17-26. PubMed ID: 30529204
[TBL] [Abstract][Full Text] [Related]
14. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
Chityala PK; Khouryieh H; Williams K; Conte E
Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
[TBL] [Abstract][Full Text] [Related]
15. Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates.
Delfanian M; Razavi SMA; Haddad Khodaparast MH; Esmaeilzadeh Kenari R; Golmohammadzadeh S
Food Res Int; 2018 Jun; 108():136-143. PubMed ID: 29735042
[TBL] [Abstract][Full Text] [Related]
16. Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum.
Cecchini JP; Spotti MJ; Piagentini AM; Milt VG; Carrara CR
Food Sci Technol Int; 2017 Jun; 23(4):371-381. PubMed ID: 28595482
[TBL] [Abstract][Full Text] [Related]
17. Stability of cardamom (Elettaria cardamomum) essential oil in microcapsules made of whey protein isolate, guar gum, and carrageenan.
Mehyar GF; Al-Ismail KM; Al-Ghizzawi HM; Holley RA
J Food Sci; 2014 Oct; 79(10):C1939-49. PubMed ID: 25224989
[TBL] [Abstract][Full Text] [Related]
18. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.
Zhang S; Zhang Z; Vardhanabhuti B
Food Funct; 2014 Aug; 5(8):1829-38. PubMed ID: 24920131
[TBL] [Abstract][Full Text] [Related]
19. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
Smith TJ; Foegeding EA; Drake M
J Food Sci; 2015 Oct; 80(10):C2153-60. PubMed ID: 26317318
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
Xu D; Aihemaiti Z; Cao Y; Teng C; Li X
Food Chem; 2016 Jul; 202():156-64. PubMed ID: 26920280
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
