198 related articles for article (PubMed ID: 35063857)
21. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics.
Zhang X; Chen X; Gong Y; Li Z; Guo Y; Yu D; Pan M
Ultrason Sonochem; 2021 Nov; 79():105756. PubMed ID: 34562736
[TBL] [Abstract][Full Text] [Related]
22. Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives.
Li A; Gong T; Hou Y; Yang X; Guo Y
Int J Biol Macromol; 2020 Mar; 146():821-831. PubMed ID: 31726145
[TBL] [Abstract][Full Text] [Related]
23. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.
Pan Y; Li XM; Meng R; Xu BC; Zhang B
J Agric Food Chem; 2021 Mar; 69(8):2557-2563. PubMed ID: 33617251
[TBL] [Abstract][Full Text] [Related]
24. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
Jiao J; Burgess DJ
AAPS PharmSci; 2003; 5(1):E7. PubMed ID: 12713279
[TBL] [Abstract][Full Text] [Related]
25. Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels.
Mao L; Roos YH; Miao S
J Agric Food Chem; 2014 Nov; 62(47):11420-8. PubMed ID: 25364855
[TBL] [Abstract][Full Text] [Related]
26. Fabrication of anthocyanin-rich W
Li J; Guo C; Cai S; Yi J; Zhou L
Food Res Int; 2023 Jun; 168():112782. PubMed ID: 37120230
[TBL] [Abstract][Full Text] [Related]
27. Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion.
Huang Y; Lin J; Tang X; Wang Z; Yu S
Int J Biol Macromol; 2021 Sep; 186():759-769. PubMed ID: 34271051
[TBL] [Abstract][Full Text] [Related]
28. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase.
Mozafarpour R; Koocheki A
Ultrason Sonochem; 2023 Jan; 92():106278. PubMed ID: 36584562
[TBL] [Abstract][Full Text] [Related]
29. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
Wu M; Fei L; Zhuang T; Lei S; Ge Q; Yu H; Wang J; Wang Y
J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
[TBL] [Abstract][Full Text] [Related]
30. Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods.
Luo Y; Wang K; Pan R; Li T; Sun Q; Pu C; Tang W
Food Res Int; 2023 Aug; 170():112976. PubMed ID: 37316014
[TBL] [Abstract][Full Text] [Related]
31. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels.
García-Ortega ML; Toro-Vazquez JF; Ghosh S
Food Res Int; 2021 Dec; 150(Pt B):110763. PubMed ID: 34863490
[TBL] [Abstract][Full Text] [Related]
32. Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels.
Zhang E; Zhao Y; Ren Z; Shi L; Weng W
Food Chem X; 2023 Dec; 20():100988. PubMed ID: 38144838
[TBL] [Abstract][Full Text] [Related]
33. Structural characteristics of high-moisture extrudates with oil-in-water emulsions.
Wang H; Zhang L; Czaja TP; Bakalis S; Zhang W; Lametsch R
Food Res Int; 2022 Aug; 158():111554. PubMed ID: 35840247
[TBL] [Abstract][Full Text] [Related]
34. Sensory and instrumental characterization of fast inverting oil-in-water emulsions for cosmetic application.
Korać R; Krajišnik D; Milić J
Int J Cosmet Sci; 2016 Jun; 38(3):246-56. PubMed ID: 26444550
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
Cui B; Mao Y; Liang H; Li Y; Li J; Ye S; Chen W; Li B
Int J Biol Macromol; 2022 May; 206():481-488. PubMed ID: 35245574
[TBL] [Abstract][Full Text] [Related]
37. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component.
Bi C; Zhou T; Wu Z; Huang Z
Foods; 2023 Apr; 12(9):. PubMed ID: 37174292
[TBL] [Abstract][Full Text] [Related]
38. Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum.
Li A; Gong T; Li X; Li X; Yang X; Guo Y
Int J Biol Macromol; 2020 Aug; 156():565-575. PubMed ID: 32311401
[TBL] [Abstract][Full Text] [Related]
39. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.
Lin D; Kelly AL; Miao S
Food Chem; 2022 Mar; 372():131262. PubMed ID: 34628120
[TBL] [Abstract][Full Text] [Related]
40. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.
Zhu Q; Qiu S; Zhang H; Cheng Y; Yin L
Food Chem; 2018 Jul; 253():63-70. PubMed ID: 29502845
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]