176 related articles for article (PubMed ID: 34818751)
21. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ
J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.
Fioramonti SA; Stepanic EM; Tibaldo AM; Pavón YL; Santiago LG
Food Res Int; 2019 May; 119():931-940. PubMed ID: 30884733
[TBL] [Abstract][Full Text] [Related]
24. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.
Svanborg S; Johansen AG; Abrahamsen RK; Skeie SB
J Dairy Sci; 2015 Sep; 98(9):5829-40. PubMed ID: 26142868
[TBL] [Abstract][Full Text] [Related]
25. Heat-induced destabilization of oil-in-water emulsions formed from hydrolyzed whey protein.
Euston SR; Finnigan SR; Hirst RL
J Agric Food Chem; 2001 Nov; 49(11):5576-83. PubMed ID: 11714362
[TBL] [Abstract][Full Text] [Related]
26. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid.
Zhang Y; Li S; Yang Y; Wang C; Zhang T
J Dairy Sci; 2022 Apr; 105(4):2963-2977. PubMed ID: 35123781
[TBL] [Abstract][Full Text] [Related]
27. High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier.
Santos MAS; Fonseca LR; Okuro PK; Cunha RL
Food Res Int; 2023 Nov; 173(Pt 1):113247. PubMed ID: 37803560
[TBL] [Abstract][Full Text] [Related]
28. Competitive adsorption of dihydroxy and trihydroxy bile salts with whey protein and casein in oil-in-water emulsions.
Euston SR; Baird WG; Campbell L; Kuhns M
Biomacromolecules; 2013 Jun; 14(6):1850-8. PubMed ID: 23617462
[TBL] [Abstract][Full Text] [Related]
29. Kinetic study of aggregation of milk protein and/or surfactant-stabilized oil-in-water emulsions by sedimentation field-flow fractionation.
Kenta S; Raikos V; Vagena A; Sevastos D; Kapolos J; Koliadima A; Karaiskakis G
J Chromatogr A; 2013 Aug; 1305():221-9. PubMed ID: 23899382
[TBL] [Abstract][Full Text] [Related]
30. Production of a high gel strength whey protein concentrate from cheese whey.
Veith PD; Reynolds EC
J Dairy Sci; 2004 Apr; 87(4):831-40. PubMed ID: 15259217
[TBL] [Abstract][Full Text] [Related]
31. Phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs).
Zhang T; Xu Z; Cai Z; Guo Q
Phys Chem Chem Phys; 2015 Jun; 17(24):16033-9. PubMed ID: 26028420
[TBL] [Abstract][Full Text] [Related]
32. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
Mellema M; Isenbart JG
J Dairy Sci; 2004 Sep; 87(9):2769-78. PubMed ID: 15375034
[TBL] [Abstract][Full Text] [Related]
33. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
Zamani S; Malchione N; Selig MJ; Abbaspourrad A
Food Funct; 2018 Feb; 9(2):982-990. PubMed ID: 29334398
[TBL] [Abstract][Full Text] [Related]
34. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.
Goyal A; Sharma V; Upadhyay N; Singh AK; Arora S; Lal D; Sabikhi L
J Food Sci Technol; 2015 Jul; 52(7):4256-65. PubMed ID: 26139890
[TBL] [Abstract][Full Text] [Related]
35. Interfacial and emulsifying properties of lentil protein isolate.
Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
[TBL] [Abstract][Full Text] [Related]
36. Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.
Gong T; Chen B; Hu CY; Guo YR; Shen YH; Meng YH
Food Res Int; 2022 Aug; 158():111541. PubMed ID: 35840237
[TBL] [Abstract][Full Text] [Related]
37. Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein.
Hajhosseini A; Doroud D; Sharifan A; Eftekhari Z
J Food Sci; 2021 Feb; 86(2):454-462. PubMed ID: 33438241
[TBL] [Abstract][Full Text] [Related]
38. Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate.
Mohammadi A; Jafari SM; Assadpour E; Faridi Esfanjani A
Int J Biol Macromol; 2016 Jan; 82():816-22. PubMed ID: 26459167
[TBL] [Abstract][Full Text] [Related]
39. Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets.
Faridi Esfanjani A; Jafari SM; Assadpour E
Food Chem; 2017 Apr; 221():1962-1969. PubMed ID: 27979187
[TBL] [Abstract][Full Text] [Related]
40. Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium.
Ye A; Lo J; Singh H
J Colloid Interface Sci; 2012 Jul; 378(1):184-90. PubMed ID: 22579517
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
