123 related articles for article (PubMed ID: 35063848)
1. Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin.
Li Y; Peng Z; Tan L; Zhu Y; Zhao C; Zeng QH; Liu G; Wang JJ; Zhao Y
Food Chem; 2022 Jun; 379():132159. PubMed ID: 35063848
[TBL] [Abstract][Full Text] [Related]
2. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil.
Fu DW; Li JJ; Dai DM; Zhou DY; Zhu BW; Song L
Food Chem; 2023 Dec; 428():136765. PubMed ID: 37423109
[TBL] [Abstract][Full Text] [Related]
3. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel.
Lv Y; Sun X; Jia H; Hao R; Jan M; Xu X; Li S; Dong X; Pan J
Food Chem; 2023 Oct; 423():136352. PubMed ID: 37182492
[TBL] [Abstract][Full Text] [Related]
4. Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins.
Li Y; Zeng QH; Liu G; Peng Z; Wang Y; Zhu Y; Liu H; Zhao Y; Jing Wang J
Ultrason Sonochem; 2021 Mar; 71():105364. PubMed ID: 33125962
[TBL] [Abstract][Full Text] [Related]
5. Antioxidative Effect of
Liu Y; Qi Y; Wang Q; Yin F; Zhan H; Wang H; Liu B; Nakamura Y; Wang J
Mar Drugs; 2022 May; 20(6):. PubMed ID: 35736149
[No Abstract] [Full Text] [Related]
6. Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles.
Li C; Wang Q; Zhang C; Lei L; Lei X; Zhang Y; Li L; Wang Q; Ming J
J Food Sci; 2022 Jan; 87(1):80-93. PubMed ID: 34935129
[TBL] [Abstract][Full Text] [Related]
7. Dynamic monitoring of the protein-lipid co-oxidation of algae oil-enriched emulsions coated with soybean protein-rutin covalent conjugates.
Jia Y; Sun S; Zhang D; Yan X; Man H; Huang Y; Qi B; Li Y
Food Res Int; 2022 Dec; 162(Pt B):112173. PubMed ID: 36461371
[TBL] [Abstract][Full Text] [Related]
8. Preparation and Characterization of Microemulsions Based on Antarctic Krill Oil.
Zhao J; Jiang K; Chen Y; Chen J; Zheng Y; Yu H; Zhu J
Mar Drugs; 2020 Sep; 18(10):. PubMed ID: 32993042
[TBL] [Abstract][Full Text] [Related]
9. Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein.
Lin N; Liu B; Liu Z; Qi T
J Food Sci; 2020 Nov; 85(11):3690-3699. PubMed ID: 33073379
[TBL] [Abstract][Full Text] [Related]
10. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
Chen XW; Wang JM; Yang XQ; Qi JR; Hou JJ
J Food Sci; 2016 Sep; 81(9):C2149-57. PubMed ID: 27467966
[TBL] [Abstract][Full Text] [Related]
11. Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp.
Li Y; Tan L; Liu F; Li M; Zeng S; Gui Y; Zhao Y; Wang JJ
Food Chem; 2023 Mar; 403():134388. PubMed ID: 36183471
[TBL] [Abstract][Full Text] [Related]
12. Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions.
Wang Y; Liu Y; Ma L; Yang L; Cong P; Lan H; Xue C; Xu J
J Food Sci; 2020 Nov; 85(11):3797-3805. PubMed ID: 33067851
[TBL] [Abstract][Full Text] [Related]
13. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure.
Atarés L; Marshall LJ; Akhtar M; Murray BS
Food Chem; 2012 Oct; 134(3):1418-24. PubMed ID: 25005961
[TBL] [Abstract][Full Text] [Related]
14. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
[TBL] [Abstract][Full Text] [Related]
15. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
Wen C; Zhang J; Qin W; Gu J; Zhang H; Duan Y; Ma H
Food Chem; 2020 Nov; 331():127374. PubMed ID: 32593796
[TBL] [Abstract][Full Text] [Related]
16. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions.
Wu Q; Uluata S; Cui L; Wang C; Li D; Mcclements J; Decker EA
Food Funct; 2016 Aug; 7(8):3590-8. PubMed ID: 27443794
[TBL] [Abstract][Full Text] [Related]
17. Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier.
Liu Y; Fu D; Bi A; Wang S; Li X; Xu X; Song L
Foods; 2021 Apr; 10(5):. PubMed ID: 33921961
[TBL] [Abstract][Full Text] [Related]
18. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
Gu L; Su Y; Zhang M; Chang C; Li J; McClements DJ; Yang Y
Food Res Int; 2017 Jun; 96():84-93. PubMed ID: 28528111
[TBL] [Abstract][Full Text] [Related]
19. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.
Chang C; Gao Y; Su Y; Gu L; Li J; Yang Y
J Sci Food Agric; 2021 Aug; 101(11):4691-4698. PubMed ID: 33537985
[TBL] [Abstract][Full Text] [Related]
20. Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts.
Wang Y; Wang R; Chang Y; Gao Y; Li Z; Xue C
Food Chem; 2015 Dec; 188():170-6. PubMed ID: 26041179
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]