240 related articles for article (PubMed ID: 35015014)
1. Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose.
Tangsrianugul N; Winuprasith T; Suphantharika M; Wongkongkatep J
Food Funct; 2022 Jan; 13(2):990-999. PubMed ID: 35015014
[TBL] [Abstract][Full Text] [Related]
2. Encapsulation of Vitamin D
Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T
J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344
[TBL] [Abstract][Full Text] [Related]
3. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
[TBL] [Abstract][Full Text] [Related]
4. Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility.
Saechio S; Akanitkul P; Thiyajai P; Jain S; Tangsuphoom N; Suphantharika M; Winuprasith T
Polymers (Basel); 2023 Feb; 15(4):. PubMed ID: 36850184
[TBL] [Abstract][Full Text] [Related]
5. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
Chityala PK; Khouryieh H; Williams K; Conte E
Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
[TBL] [Abstract][Full Text] [Related]
6. Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particles.
Costa ALR; Gomes A; Furtado GF; Tibolla H; Menegalli FC; Cunha RL
Carbohydr Polym; 2020 Jan; 227():115344. PubMed ID: 31590871
[TBL] [Abstract][Full Text] [Related]
7. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions.
Riquelme N; Robert P; Troncoso E; Arancibia C
Food Funct; 2020 Jul; 11(7):5955-5964. PubMed ID: 32609135
[TBL] [Abstract][Full Text] [Related]
8. Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.
Phosanam A; Moreira J; Adhikari B; Adhikari A; Losso JN
Curr Res Food Sci; 2023; 7():100575. PubMed ID: 37680695
[TBL] [Abstract][Full Text] [Related]
9. Preparation of double Pickering emulsions stabilized by chemically tailored nanocelluloses.
Cunha AG; Mougel JB; Cathala B; Berglund LA; Capron I
Langmuir; 2014 Aug; 30(31):9327-35. PubMed ID: 25046221
[TBL] [Abstract][Full Text] [Related]
10. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials.
Tang W; Pang S; Luo Y; Sun Q; Tian Q; Pu C
Food Funct; 2022 Apr; 13(8):4734-4747. PubMed ID: 35388381
[TBL] [Abstract][Full Text] [Related]
11. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
Zhang X; Liu J
J Agric Food Chem; 2011 Feb; 59(4):1308-15. PubMed ID: 21226518
[TBL] [Abstract][Full Text] [Related]
12. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.
Abdolmaleki K; Alizadeh L; Hosseini SM; Nayebzadeh K
Food Sci Biotechnol; 2020 Dec; 29(12):1685-1693. PubMed ID: 33282435
[TBL] [Abstract][Full Text] [Related]
13. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.
Xu H; Yang L; Xie P; Zhou Q; Chen Y; Karrar E; Qi H; Lin R; Zhu Y; Jin J; Jin Q; Wang X
Int J Biol Macromol; 2022 Dec; 223(Pt A):307-315. PubMed ID: 36336159
[TBL] [Abstract][Full Text] [Related]
14. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH.
Owens C; Griffin K; Khouryieh H; Williams K
Food Chem; 2018 Jan; 239():314-322. PubMed ID: 28873574
[TBL] [Abstract][Full Text] [Related]
15. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
Khouryieh H; Puli G; Williams K; Aramouni F
Food Chem; 2015 Jan; 167():340-8. PubMed ID: 25148996
[TBL] [Abstract][Full Text] [Related]
16. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
Pocan P; Ilhan E; Oztop MH
J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
[TBL] [Abstract][Full Text] [Related]
17. Hydrophobin-nanofibrillated cellulose stabilized emulsions for encapsulation and release of BCS class II drugs.
Paukkonen H; Ukkonen A; Szilvay G; Yliperttula M; Laaksonen T
Eur J Pharm Sci; 2017 Mar; 100():238-248. PubMed ID: 28126561
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.
Krstonošić V; Pavlović N; Nikolić I; Milutinov J; Ćirin D
Int J Biol Macromol; 2024 Mar; 260(Pt 2):129610. PubMed ID: 38246463
[TBL] [Abstract][Full Text] [Related]
19. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.
Li Y; Wang J; Ying R; Huang M; Hayat K
Carbohydr Polym; 2024 Feb; 326():121658. PubMed ID: 38142086
[TBL] [Abstract][Full Text] [Related]
20. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
Xu W; Ning Y; Wang M; Zhang S; Sun H; Yin Y; Li N; Li P; Luo D
Int J Biol Macromol; 2023 Dec; 252():126421. PubMed ID: 37625751
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]