144 related articles for article (PubMed ID: 34587744)
1. Conjugation of α-, β-, and κ-Caseins with Propylene Glycol Alginate Using a Transacylation Reaction as Novel Emulsifiers.
Li N; Zhong Q
Biomacromolecules; 2021 Oct; 22(10):4395-4407. PubMed ID: 34587744
[TBL] [Abstract][Full Text] [Related]
2. Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction.
Li N; Zhong Q
Int J Biol Macromol; 2022 Mar; 201():242-253. PubMed ID: 34998878
[TBL] [Abstract][Full Text] [Related]
3. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate.
Wang L; Li Y; Xiang D; Zhang W; Bai X
Int J Biol Macromol; 2020 Jun; 152():371-379. PubMed ID: 32084481
[TBL] [Abstract][Full Text] [Related]
4. Stabilizing the Oil-in-Water Emulsions Using the Mixtures of
Wang B; Tian H; Xiang D
Molecules; 2020 Feb; 25(3):. PubMed ID: 32050560
[TBL] [Abstract][Full Text] [Related]
5. Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions.
Cheong KW; Mirhosseini H; Hamid NS; Osman A; Basri M; Tan CP
Molecules; 2014 Jun; 19(6):8691-706. PubMed ID: 24962400
[TBL] [Abstract][Full Text] [Related]
6. Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles.
Zhang Y; Xiang S; Yu H; Wang H; Tan M
Food Funct; 2022 Feb; 13(4):2172-2183. PubMed ID: 35113104
[TBL] [Abstract][Full Text] [Related]
7. Influence of chemically modified alginate esters on the preparation of microparticles by transacylation with protein in W/O emulsions.
Hadef I; Omri M; Edwards-Lévy F; Bliard C
Carbohydr Polym; 2017 Feb; 157():275-281. PubMed ID: 27987928
[TBL] [Abstract][Full Text] [Related]
8. Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Functions of Stabilizing High Internal Phase Pickering Emulsions.
Sun C; Gao Y; Zhong Q
Langmuir; 2018 Aug; 34(31):9215-9227. PubMed ID: 29979599
[TBL] [Abstract][Full Text] [Related]
9. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties.
Kan X; Chen G; Zhou W; Zeng X
Food Res Int; 2021 Dec; 150(Pt A):110740. PubMed ID: 34865759
[TBL] [Abstract][Full Text] [Related]
10. Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization.
Wei Y; Sun C; Dai L; Mao L; Yuan F; Gao Y
J Agric Food Chem; 2019 Jan; 67(4):1197-1208. PubMed ID: 30157646
[TBL] [Abstract][Full Text] [Related]
11. Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface.
Jiang W; Xiang W; Lu W; Yuan D; Gao Z; Hu B; Li Y; Wu Y; Feng Z
Int J Biol Macromol; 2023 Dec; 253(Pt 8):127509. PubMed ID: 37865370
[TBL] [Abstract][Full Text] [Related]
12. Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates.
Tirgarian B; Farmani J; Farahmandfar R; Milani JM; Van Bockstaele F
Food Chem; 2022 Nov; 393():133427. PubMed ID: 35696957
[TBL] [Abstract][Full Text] [Related]
13. Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties.
Liu Y; Qiu S; Li J; Chen H; Tatsumi E; Yadav M; Yin L
Carbohydr Polym; 2015 Mar; 118():70-8. PubMed ID: 25542109
[TBL] [Abstract][Full Text] [Related]
14. Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex.
Li Y; Xiang D; Wang B; Gong X
Molecules; 2019 Mar; 24(6):. PubMed ID: 30897726
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion.
Liu Y; Wei ZC; Deng YY; Dong H; Zhang Y; Tang XJ; Li P; Liu G; Zhang MW
Molecules; 2020 Jan; 25(3):. PubMed ID: 31979051
[TBL] [Abstract][Full Text] [Related]
16. Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein.
Ellouze M; Vial C; Attia H; Ayadi MA
Food Chem; 2021 Dec; 365():130421. PubMed ID: 34216912
[TBL] [Abstract][Full Text] [Related]
17. Multiple layers and conjugate materials for food emulsion stabilization.
Sivapratha S; Sarkar P
Crit Rev Food Sci Nutr; 2018 Apr; 58(6):877-892. PubMed ID: 27645427
[TBL] [Abstract][Full Text] [Related]
18. Properties of sodium caseinate as affected by the β-casein phenotypes.
Daniloski D; McCarthy NA; Auldist MJ; Vasiljevic T
J Colloid Interface Sci; 2022 Nov; 626():939-950. PubMed ID: 35835044
[TBL] [Abstract][Full Text] [Related]
19. The coalescence stability of protein-stabilized emulsions estimated by analytical photo-centrifugation.
Cheetangdee N; Oki M; Fukada K
J Oleo Sci; 2011; 60(8):419-27. PubMed ID: 21768743
[TBL] [Abstract][Full Text] [Related]
20. Molecularly imprinted polymers fabricated via Pickering emulsions stabilized solely by food-grade casein colloidal nanoparticles for selective protein recognition.
Sun Y; Zhong S
Anal Bioanal Chem; 2018 May; 410(13):3133-3143. PubMed ID: 29582119
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]