174 related articles for article (PubMed ID: 34509956)
1. Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound.
Huang Y; Xiang X; Luo X; Li X; Yu X; Li S
Ultrason Sonochem; 2021 Oct; 78():105717. PubMed ID: 34509956
[TBL] [Abstract][Full Text] [Related]
2. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability.
Vicente J; Pereira LJB; Bastos LPH; de Carvalho MG; Garcia-Rojas EE
Int J Biol Macromol; 2018 Dec; 120(Pt A):339-345. PubMed ID: 30114428
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stability.
Ordoñez Lozada MI; Rodrigues Maldonade I; Bobrowski Rodrigues D; Silva Santos D; Ortega Sanchez BA; Narcizo de Souza PE; Longo JP; Bernardo Amaro G; de Lacerda de Oliveira L
Food Chem; 2021 May; 343():128512. PubMed ID: 33223288
[TBL] [Abstract][Full Text] [Related]
4. Fabrication and characterization of a novel zein/pectin/pumpkin seed oil Pickering emulsion and the effects of myricetin on oxidation stability.
Wang Y; Kratzer R; Murkovic M; Eibinger M; Machado Charry E; Li S; Zhang T; Zhang X; Zhang M; Chen H
Int J Biol Macromol; 2023 Dec; 253(Pt 7):127386. PubMed ID: 37838112
[TBL] [Abstract][Full Text] [Related]
5. Preparation and Evaluation Pumpkin Seed Oil-based Vitamin E Cream Formulations for Topical Application.
Ong TS; Chu CC; Tan CP; Nyam KL
J Oleo Sci; 2020; 69(4):297-306. PubMed ID: 32249259
[TBL] [Abstract][Full Text] [Related]
6. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.
Zhao S; Gao W; Tian G; Zhao C; DiMarco-Crook C; Fan B; Li C; Xiao H; Lian Y; Zheng J
J Agric Food Chem; 2018 Dec; 66(49):12978-12988. PubMed ID: 30462506
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion.
Yang TS; Liu TT; Hu TF
J Agric Food Chem; 2011 Sep; 59(17):9344-50. PubMed ID: 21819131
[TBL] [Abstract][Full Text] [Related]
9. Complexing hemp seed protein with pectin for improved emulsion stability.
Feng Y; Yu D; Lin T; Jin Q; Wu J; Chen C; Huang H
J Food Sci; 2021 Jul; 86(7):3137-3147. PubMed ID: 34155640
[TBL] [Abstract][Full Text] [Related]
10. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization.
Albano KM; Nicoletti VR
Ultrason Sonochem; 2018 Mar; 41():562-571. PubMed ID: 29137787
[TBL] [Abstract][Full Text] [Related]
11. Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes.
Yuliarti O; Lau ZX; Wee L; Kwan CKJ
Int J Biol Macromol; 2019 Oct; 139():421-430. PubMed ID: 31374276
[TBL] [Abstract][Full Text] [Related]
12. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex.
Xiong Y; Chen Y; Yi X; Li Z; Luo Y
Int J Biol Macromol; 2022 Dec; 222(Pt B):1633-1641. PubMed ID: 36243162
[TBL] [Abstract][Full Text] [Related]
13. Niosomal delivery of pumpkin seed oil: development, characterisation, and physical stability.
Morakul B; Teeranachaideekul V; Buraphacheep Junyaprasert V
J Microencapsul; 2019 Mar; 36(2):120-129. PubMed ID: 30982383
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity.
Wen H; Ning Z; Li J; Guan Y; Zhang B; Shang X; Liu X; Du Z; Liu J; Zhang T
Colloids Surf B Biointerfaces; 2022 Jul; 215():112473. PubMed ID: 35367745
[TBL] [Abstract][Full Text] [Related]
16. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.
Xiong W; Ren C; Tian M; Yang X; Li J; Li B
Food Chem; 2018 Jun; 252():181-188. PubMed ID: 29478530
[TBL] [Abstract][Full Text] [Related]
17. Impact of extra virgin olive oil and ethylenediaminetetraacetic acid (EDTA) on the oxidative stability of fish oil emulsions and spray-dried microcapsules stabilized by sugar beet pectin.
Polavarapu S; Oliver CM; Ajlouni S; Augustin MA
J Agric Food Chem; 2012 Jan; 60(1):444-50. PubMed ID: 22136143
[TBL] [Abstract][Full Text] [Related]
18. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers.
Chang HJ; Lee JH
J Sci Food Agric; 2020 Jan; 100(1):287-294. PubMed ID: 31525263
[TBL] [Abstract][Full Text] [Related]
19. Oil body extraction from high-fat and high-protein soybeans by laccase cross-linked beet pectin: physicochemical and oxidation properties.
Zhao X; Wang K; Dou N; Zhao H; Hou D; Wei X; Jiang Z; Hou J
J Sci Food Agric; 2023 May; 103(7):3550-3557. PubMed ID: 36789528
[TBL] [Abstract][Full Text] [Related]
20. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
Guzey D; McClements DJ
J Agric Food Chem; 2007 Jan; 55(2):475-85. PubMed ID: 17227082
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
