272 related articles for article (PubMed ID: 33648296)
1. Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators.
Li Q; Xu M; Xie J; Su E; Wan Z; Sagis LMC; Yang X
Food Res Int; 2021 Feb; 140():110076. PubMed ID: 33648296
[TBL] [Abstract][Full Text] [Related]
2. Probing gels and emulsions using large-amplitude oscillatory shear and frictional studies with soft substrate skin surrogates.
Farias BV; Khan SA
Colloids Surf B Biointerfaces; 2021 May; 201():111595. PubMed ID: 33609935
[TBL] [Abstract][Full Text] [Related]
3. Nonlinear rheological behavior of gelatin gels: In situ gels and individual layers.
Goudoulas TB; Germann N
J Colloid Interface Sci; 2019 Oct; 553():746-757. PubMed ID: 31254872
[TBL] [Abstract][Full Text] [Related]
4. Nonlinear rheological behavior of gelatin gels: In situ gels and individual gel layers filled with hard particles.
Goudoulas TB; Germann N
J Colloid Interface Sci; 2019 Nov; 556():1-11. PubMed ID: 31415921
[TBL] [Abstract][Full Text] [Related]
5. Probing the textures of composite skin care formulations using large amplitude oscillatory shear.
Gillece T; McMullen RL; Fares H; Senak L; Ozkan S; Foltis L
J Cosmet Sci; 2016; 67(3):121-59. PubMed ID: 29394015
[TBL] [Abstract][Full Text] [Related]
6. Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring.
Wan Z; Sun Y; Ma L; Yang X; Guo J; Yin S
J Agric Food Chem; 2017 Mar; 65(11):2394-2405. PubMed ID: 28267916
[TBL] [Abstract][Full Text] [Related]
7. Jamming to unjamming: Phase transition in cyclodextrin-based emulsions mediated by sodium casein.
Hou J; Xu HN
J Colloid Interface Sci; 2023 Jun; 640():540-548. PubMed ID: 36878071
[TBL] [Abstract][Full Text] [Related]
8. Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils.
Li Q; He Q; Xu M; Li J; Liu X; Wan Z; Yang X
J Agric Food Chem; 2020 Jan; 68(4):1051-1063. PubMed ID: 31910005
[TBL] [Abstract][Full Text] [Related]
9. Shear viscosity and nonlinear behavior of whole blood under large amplitude oscillatory shear.
Sousa PC; Carneiro J; Vaz R; Cerejo A; Pinho FT; Alves MA; Oliveira MS
Biorheology; 2013; 50(5-6):269-82. PubMed ID: 24398609
[TBL] [Abstract][Full Text] [Related]
10. Tailoring structure and properties of long-lived emulsion foams stabilized by a natural saponin glycyrrhizic acid: Role of oil phase.
Li Q; Xu M; Yang Y; Guo J; Wan Z; Yang X
Food Res Int; 2021 Dec; 150(Pt A):110733. PubMed ID: 34865752
[TBL] [Abstract][Full Text] [Related]
11. Droplet Dispersion States of Cyclodextrin-Based Emulsions from Nonlinear Rheological Properties.
Hou J; Xu HN; Wang L; Zhang L
Langmuir; 2022 Apr; 38(15):4599-4605. PubMed ID: 35380852
[TBL] [Abstract][Full Text] [Related]
12. Droplet clustering in cyclodextrin-based emulsions mediated by methylcellulose.
Xu HN; Chu C; Wang L; Zhang L
Soft Matter; 2019 Aug; 15(34):6842-6851. PubMed ID: 31406969
[TBL] [Abstract][Full Text] [Related]
13. Rheological fingerprinting as an effective tool to guide development of personal care formulations.
Ozkan S; Alonso C; McMullen RL
Int J Cosmet Sci; 2020 Dec; 42(6):536-547. PubMed ID: 32441822
[TBL] [Abstract][Full Text] [Related]
14. Thermoresponsive structured emulsions based on the fibrillar self-assembly of natural saponin glycyrrhizic acid.
Wan Z; Sun Y; Ma L; Guo J; Wang J; Yin S; Yang X
Food Funct; 2017 Jan; 8(1):75-85. PubMed ID: 27918043
[TBL] [Abstract][Full Text] [Related]
15. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.
Mao J; Gao Y; Meng Z
Food Chem; 2023 Jun; 410():135394. PubMed ID: 36640655
[TBL] [Abstract][Full Text] [Related]
16. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.
Zhao X; Li D; Wang LJ; Wang Y
Carbohydr Polym; 2022 Apr; 281():119061. PubMed ID: 35074125
[TBL] [Abstract][Full Text] [Related]
17. Rheology of protein-stabilised emulsion gels envisioned as composite networks 1- Comparison of pure droplet gels and protein gels.
Roullet M; Clegg PS; Frith WJ
J Colloid Interface Sci; 2020 Nov; 579():878-887. PubMed ID: 32679385
[TBL] [Abstract][Full Text] [Related]
18. Structural change and dynamics of colloidal gels under oscillatory shear flow.
Park JD; Ahn KH; Lee SJ
Soft Matter; 2015 Dec; 11(48):9262-72. PubMed ID: 26524658
[TBL] [Abstract][Full Text] [Related]
19. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
Xi Z; Liu W; McClements DJ; Zou L
Food Chem; 2019 Sep; 291():22-29. PubMed ID: 31006462
[TBL] [Abstract][Full Text] [Related]
20. Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals.
Chen J; Li Q; Du R; Yu X; Wan Z; Yang X
Molecules; 2022 Oct; 27(19):. PubMed ID: 36235079
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
