194 related articles for article (PubMed ID: 35063857)
41. Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics.
Wang N; Zhang K; Chen Y; Hu J; Jiang Y; Wang X; Ban Q
Food Chem; 2023 Dec; 429():136910. PubMed ID: 37478604
[TBL] [Abstract][Full Text] [Related]
42. Stability, Microstructure, and Rheological Properties of CaCO
Zhang J; Li G; Xu D; Cao Y
Foods; 2021 Sep; 10(9):. PubMed ID: 34574326
[TBL] [Abstract][Full Text] [Related]
43. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound.
Hu S; Wu J; Zhu B; Du M; Wu C; Yu C; Song L; Xu X
Ultrason Sonochem; 2021 Jan; 70():105294. PubMed ID: 32759019
[TBL] [Abstract][Full Text] [Related]
44. 'Emulsion locks' for the containment of hydrocarbons during surfactant flushing.
Lamont K; Marangoni AG; Pensini E
J Environ Sci (China); 2020 Apr; 90():98-109. PubMed ID: 32081345
[TBL] [Abstract][Full Text] [Related]
45. Oil encapsulation in core-shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions.
Martins E; Poncelet D; Rodrigues RC; Renard D
J Microencapsul; 2017 Sep; 34(6):522-534. PubMed ID: 28792267
[TBL] [Abstract][Full Text] [Related]
46. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
Lv P; Wang D; Dai L; Wu X; Gao Y; Yuan F
Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631
[TBL] [Abstract][Full Text] [Related]
47. Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions.
Yang X; Li A; Yu W; Li X; Sun L; Xue J; Guo Y
Int J Biol Macromol; 2020 Mar; 147():595-606. PubMed ID: 31935410
[TBL] [Abstract][Full Text] [Related]
48. Characterization and stability of emulsion gels based on acrylamide/sodium acryloyldimethyl taurate copolymer.
Bonacucina G; Cespi M; Palmieri GF
AAPS PharmSciTech; 2009; 10(2):368-75. PubMed ID: 19340587
[TBL] [Abstract][Full Text] [Related]
49. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties.
Lian Z; Yang S; Peng X; Tong X; Wang M; Dai S; Zhu T; Wang H; Jiang L
Ultrason Sonochem; 2023 May; 95():106412. PubMed ID: 37086535
[TBL] [Abstract][Full Text] [Related]
50. A hierarchical emulsion system stabilized by soyasaponin emulsion droplets.
Zhao GX; Zhu LJ; Li H; Liu XY; Yang LN; Wang SN; Liu H; Ma T
Food Funct; 2021 Nov; 12(21):10571-10580. PubMed ID: 34581363
[TBL] [Abstract][Full Text] [Related]
51. Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.
Funami T; Nakano K; Maeda K; Yamasaki H; Nakauma M
J Texture Stud; 2023 Jun; 54(3):428-439. PubMed ID: 37086101
[TBL] [Abstract][Full Text] [Related]
52. Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes.
Cui F; Han S; Wang J; McClements DJ; Liu X; Liu F
Colloids Surf B Biointerfaces; 2023 Feb; 222():113072. PubMed ID: 36525750
[TBL] [Abstract][Full Text] [Related]
53. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions.
Gao H; Huang X; Xie Y; Fang S; Chen W; Zhang K; Chen X; Zou L; Liu W
Food Funct; 2022 Nov; 13(22):11455-11466. PubMed ID: 36148831
[TBL] [Abstract][Full Text] [Related]
54. Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility.
Udomrati S; Pantoa T; Gohtani S; Nakajima M; Uemura K; Kobayashi I
J Sci Food Agric; 2020 Apr; 100(6):2473-2481. PubMed ID: 31960429
[TBL] [Abstract][Full Text] [Related]
55. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
Aditya NP; Aditya S; Yang H; Kim HW; Park SO; Ko S
Food Chem; 2015 Apr; 173():7-13. PubMed ID: 25465989
[TBL] [Abstract][Full Text] [Related]
56. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties.
Gu X; Du L; Meng Z
Food Res Int; 2023 Mar; 165():112509. PubMed ID: 36869516
[TBL] [Abstract][Full Text] [Related]
57. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
Ouyang Y; Xu J; Ji F; Tan M; Luo S; Zhong X; Zheng Z
J Food Sci; 2021 Jun; 86(6):2387-2397. PubMed ID: 34018189
[TBL] [Abstract][Full Text] [Related]
58. Phase behavior, formation, and rheology of cubic phase and related gel emulsion in Tween 80/water/oil systems.
Alam MM; Ushiyama K; Aramaki K
J Oleo Sci; 2009; 58(7):361-7. PubMed ID: 19491531
[TBL] [Abstract][Full Text] [Related]
59. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.
Brito-Oliveira TC; Bispo M; Moraes ICF; Campanella OH; Pinho SC
Food Res Int; 2017 Dec; 102():759-767. PubMed ID: 29196009
[TBL] [Abstract][Full Text] [Related]
60. Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.
Zhang H; Tan S; Gan H; Zhang H; Xia N; Jiang L; Ren H; Zhang X
Food Chem; 2023 Jan; 400():134032. PubMed ID: 36055145
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]