189 related articles for article (PubMed ID: 34641403)
1. Whey Proteins as a Potential Co-Surfactant with
Smułek W; Siejak P; Fathordoobady F; Masewicz Ł; Guo Y; Jarzębska M; Kitts DD; Kowalczewski PŁ; Baranowska HM; Stangierski J; Szwajca A; Pratap-Singh A; Jarzębski M
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641403
[TBL] [Abstract][Full Text] [Related]
2.
Jarzębski M; Smułek W; Siejak P; Rezler R; Pawlicz J; Trzeciak T; Jarzębska M; Majchrzak O; Kaczorek E; Kazemian P; Ponieważ-Pawlicz M; Fathordoobady F
Int J Mol Sci; 2021 Jan; 22(2):. PubMed ID: 33477381
[TBL] [Abstract][Full Text] [Related]
3. Pea Protein for Hempseed Oil Nanoemulsion Stabilization.
Jarzębski M; Fathordoobady F; Guo Y; Xu M; Singh A; Kitts DD; Kowalczewski PŁ; Jeżowski P; Pratap Singh A
Molecules; 2019 Nov; 24(23):. PubMed ID: 31775277
[TBL] [Abstract][Full Text] [Related]
4. Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System.
Jarzębski M; Siejak P; Smułek W; Fathordoobady F; Guo Y; Pawlicz J; Trzeciak T; Kowalczewski PŁ; Kitts DD; Singh A; Pratap Singh A
Molecules; 2020 Jun; 25(11):. PubMed ID: 32532010
[TBL] [Abstract][Full Text] [Related]
5. Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant.
Martin-Piñero MJ; Ramirez P; Muñoz J; Alfaro MC
Colloids Surf B Biointerfaces; 2019 Jan; 173():486-492. PubMed ID: 30336410
[TBL] [Abstract][Full Text] [Related]
6. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
Gomes A; Costa ALR; Cunha RL
Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.
Maier C; Reichert CL; Weiss J
J Food Sci; 2016 Oct; 81(10):E2484-E2491. PubMed ID: 27636707
[TBL] [Abstract][Full Text] [Related]
8. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
Mohammadian M; Salami M; Emam-Djomeh Z; Momen S; Moosavi-Movahedi AA
Int J Biol Macromol; 2018 Dec; 120(Pt B):2247-2258. PubMed ID: 30125633
[TBL] [Abstract][Full Text] [Related]
9. Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (
Harimurti N; Nasikin M; Mulia K
Molecules; 2021 Jan; 26(1):. PubMed ID: 33401775
[TBL] [Abstract][Full Text] [Related]
10. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
[
