218 related articles for article (PubMed ID: 33838198)
1. Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin.
Liu Z; Li Y; Geng S; Mo H; Liu B
Int J Biol Macromol; 2021 Jul; 182():252-263. PubMed ID: 33838198
[TBL] [Abstract][Full Text] [Related]
2. Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance.
Bi AQ; Xu XB; Guo Y; Du M; Yu CP; Wu C
Food Chem; 2022 Mar; 371():131349. PubMed ID: 34808768
[TBL] [Abstract][Full Text] [Related]
3. Pickering emulsions synergistically stabilized by sugar beet pectin and montmorillonite exhibit enhanced storage stability and viscoelasticity.
Chen H; Guo X; Li J; Liu Z; Hu Y; Tao X; Song S; Zhu B
Int J Biol Macromol; 2023 Jul; 242(Pt 1):124788. PubMed ID: 37164140
[TBL] [Abstract][Full Text] [Related]
4. Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions.
Chen H; Wang Z; Guo X; Yu S; Zhang T; Tang X; Yang Z; Meng H
J Agric Food Chem; 2022 Jul; 70(26):8052-8063. PubMed ID: 35732030
[TBL] [Abstract][Full Text] [Related]
5. Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture.
Geng S; Li Y; Lv J; Ma H; Liang G; Liu B
Food Chem; 2022 Mar; 373(Pt B):131576. PubMed ID: 34799133
[TBL] [Abstract][Full Text] [Related]
6. Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture.
Zhou FZ; Huang XN; Wu ZL; Yin SW; Zhu JH; Tang CH; Yang XQ
J Agric Food Chem; 2018 Oct; 66(42):11113-11123. PubMed ID: 30272970
[TBL] [Abstract][Full Text] [Related]
7. Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing.
Cen S; Li Z; Guo Z; Shi J; Huang X; Zou X; Holmes M
Carbohydr Polym; 2023 Jul; 312():120833. PubMed ID: 37059559
[TBL] [Abstract][Full Text] [Related]
8. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
[TBL] [Abstract][Full Text] [Related]
9. Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels.
Soltani S; Madadlou A
Carbohydr Polym; 2016 Jan; 136():738-43. PubMed ID: 26572407
[TBL] [Abstract][Full Text] [Related]
10. Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface.
Li X; Al-Assaf S; Fang Y; Phillips GO
Carbohydr Polym; 2013 Jan; 91(2):573-80. PubMed ID: 23121947
[TBL] [Abstract][Full Text] [Related]
11. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
[TBL] [Abstract][Full Text] [Related]
12. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin.
Tang XY; Wang ZM; Meng HC; Lin JW; Guo XM; Zhang T; Chen HL; Lei CY; Yu SJ
J Agric Food Chem; 2021 Feb; 69(4):1318-1328. PubMed ID: 33480679
[TBL] [Abstract][Full Text] [Related]
13. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.
Xiao Y; Qi PX; Wickham ED
Food Chem; 2020 Nov; 330():127280. PubMed ID: 32540520
[TBL] [Abstract][Full Text] [Related]
14. Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs.
Zeng T; Wu ZL; Zhu JY; Yin SW; Tang CH; Wu LY; Yang XQ
Food Chem; 2017 Sep; 231():122-130. PubMed ID: 28449988
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
Katsuda MS; McClements DJ; Miglioranza LH; Decker EA
J Agric Food Chem; 2008 Jul; 56(14):5926-31. PubMed ID: 18582080
[TBL] [Abstract][Full Text] [Related]
19. Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles.
Yuan DB; Hu YQ; Zeng T; Yin SW; Tang CH; Yang XQ
Food Funct; 2017 Jun; 8(6):2220-2230. PubMed ID: 28513748
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]