242 related articles for article (PubMed ID: 34883433)
1. Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction.
Wang L; Yu X; Geng F; Cheng C; Yang J; Deng Q
Food Chem; 2022 Apr; 374():131691. PubMed ID: 34883433
[TBL] [Abstract][Full Text] [Related]
2. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
Fustier P; Achouri A; Taherian AR; Britten M; Pelletier M; Sabik H; Villeneuve S; Mondor M
J Agric Food Chem; 2015 Oct; 63(42):9239-50. PubMed ID: 26457588
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
[TBL] [Abstract][Full Text] [Related]
5. Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants.
Nikbakht Nasrabadi M; Goli SAH; Sedaghat Doost A; Dewettinck K; Van der Meeren P
Colloids Surf B Biointerfaces; 2019 Dec; 184():110489. PubMed ID: 31522025
[TBL] [Abstract][Full Text] [Related]
6. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.
Kim YJ; Lee IY; Kim TE; Lee JH; Chun YG; Kim BK; Lee MH
J Sci Food Agric; 2022 Oct; 102(13):5738-5749. PubMed ID: 35396740
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers.
Jiao Y; Zhao Y; Chang Y; Ma Z; Kobayashi I; Nakajima M; Neves MA
Front Nutr; 2022; 9():822053. PubMed ID: 35711552
[TBL] [Abstract][Full Text] [Related]
8. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
9. 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
[TBL] [Abstract][Full Text] [Related]
10. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior.
Zhong Y; Zhao J; Dai T; Ye J; Wu J; Chen T; Liu C
Foods; 2021 Mar; 10(4):. PubMed ID: 33810424
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties.
Okuro PK; Gomes A; Cunha RL
Food Res Int; 2020 Dec; 138(Pt B):109798. PubMed ID: 33288180
[TBL] [Abstract][Full Text] [Related]
13. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
[TBL] [Abstract][Full Text] [Related]
14. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions.
Kiralan SS; Doğu-Baykut E; Kittipongpittaya K; McClements DJ; Decker EA
J Agric Food Chem; 2014 Oct; 62(43):10561-6. PubMed ID: 25299347
[TBL] [Abstract][Full Text] [Related]
15. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Gumus CE; Decker EA; McClements DJ
Food Res Int; 2017 Oct; 100(Pt 2):175-185. PubMed ID: 28888438
[TBL] [Abstract][Full Text] [Related]
16. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
Mantovani RA; Cavallieri ÂL; Netto FM; Cunha RL
Food Funct; 2013 Sep; 4(9):1322-31. PubMed ID: 23799542
[TBL] [Abstract][Full Text] [Related]
17. Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface.
Gao Z; Ji Z; Wang L; Deng Q; Quek SY; Liu L; Dong X
Foods; 2023 Mar; 12(6):. PubMed ID: 36981213
[TBL] [Abstract][Full Text] [Related]
18. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
Gomes A; Costa ALR; Cardoso DD; Náthia-Neves G; Meireles MAA; Cunha RL
Food Chem; 2021 Mar; 341(Pt 2):128155. PubMed ID: 33045587
[TBL] [Abstract][Full Text] [Related]
19. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
Liu C; Wang X
J Sci Food Agric; 2021 Dec; 101(15):6407-6416. PubMed ID: 33969885
[TBL] [Abstract][Full Text] [Related]
20. Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids.
Wang X; Yu K; Cheng C; Peng D; Yu X; Chen H; Chen Y; Julian McClements D; Deng Q
Food Funct; 2021 Mar; 12(5):2090-2101. PubMed ID: 33554990
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
