186 related articles for article (PubMed ID: 35911094)
1. Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties.
Huang S; Wang H; Wang S; Sha X; Chen N; Hu Y; Tu Z
Front Nutr; 2022; 9():961875. PubMed ID: 35911094
[TBL] [Abstract][Full Text] [Related]
2. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions.
Anvari M; Joyner Melito HS
Food Res Int; 2017 Dec; 102():1-7. PubMed ID: 29195927
[TBL] [Abstract][Full Text] [Related]
3. Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion.
Du Q; Wu Y; Zeng X; Tu M; Wu Z; Liu J; Pan D; Ding Y
Food Res Int; 2023 Feb; 164():112368. PubMed ID: 36737955
[TBL] [Abstract][Full Text] [Related]
4. Complexing hemp seed protein with pectin for improved emulsion stability.
Feng Y; Yu D; Lin T; Jin Q; Wu J; Chen C; Huang H
J Food Sci; 2021 Jul; 86(7):3137-3147. PubMed ID: 34155640
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure.
Freitas MLF; Ribeiro APB; Nicoletti VR
Food Technol Biotechnol; 2020 Jun; 58(2):159-172. PubMed ID: 32831568
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes.
Yuliarti O; Lau ZX; Wee L; Kwan CKJ
Int J Biol Macromol; 2019 Oct; 139():421-430. PubMed ID: 31374276
[TBL] [Abstract][Full Text] [Related]
8. Coalescence stability of emulsions containing globular milk proteins.
Tcholakova S; Denkov ND; Ivanov IB; Campbell B
Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
[TBL] [Abstract][Full Text] [Related]
9. Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin.
Zeeb B; Fischer L; Weiss J
J Agric Food Chem; 2011 Oct; 59(19):10546-55. PubMed ID: 21888427
[TBL] [Abstract][Full Text] [Related]
10. Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources.
Neckebroeck B; Verkempinck SHE; Van Audenhove J; Bernaerts T; de Wilde d'Estmael H; Hendrickx ME; Van Loey AM
Food Res Int; 2021 Mar; 141():110087. PubMed ID: 33641966
[TBL] [Abstract][Full Text] [Related]
11. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions.
Tippetts M; Martini S
J Food Sci; 2012 Feb; 77(2):C253-60. PubMed ID: 22339543
[TBL] [Abstract][Full Text] [Related]
12. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field
Akkaya S; Ozel B; Oztop MH; Yanik DK; Gogus F
J Food Sci; 2021 Jan; 86(1):120-128. PubMed ID: 33336400
[TBL] [Abstract][Full Text] [Related]
13. The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability.
Du Q; Wang S; Lyu F; Liu J; Ding Y
Colloids Surf B Biointerfaces; 2021 Oct; 206():111936. PubMed ID: 34214839
[TBL] [Abstract][Full Text] [Related]
14. Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures.
Erçelebi EA; Ibanoğlu E
J Food Sci; 2009 Aug; 74(6):C506-12. PubMed ID: 19723189
[TBL] [Abstract][Full Text] [Related]
15. The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions.
Elik A; Koçak Yanik D; Ozel B; Oztop MH; Göğüş F
J Food Sci; 2021 Jul; 86(7):3148-3158. PubMed ID: 34146423
[TBL] [Abstract][Full Text] [Related]
16. Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils.
Wu Y; Lei C; Li J; Chen Y; Liang H; Li Y; Li B; Luo X; Pei Y; Liu S
Carbohydr Polym; 2022 Jan; 276():118806. PubMed ID: 34823811
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by
Hou F; Yang S; Ma X; Gong Z; Wang Y; Wang W
Foods; 2022 Sep; 11(19):. PubMed ID: 36230096
[TBL] [Abstract][Full Text] [Related]
18. Physical stability of R-(+)-Limonene emulsions stabilized by Ulva fasciata algae polysaccharide.
Shao P; Ma H; Qiu Q; Jing W
Int J Biol Macromol; 2016 Nov; 92():926-934. PubMed ID: 27498413
[TBL] [Abstract][Full Text] [Related]
19. The effects of biomacromolecules on the physical stability of W/O/W emulsions.
Li J; Zhu Y; Teng C; Xiong K; Yang R; Li X
J Food Sci Technol; 2017 Feb; 54(2):469-480. PubMed ID: 28242946
[TBL] [Abstract][Full Text] [Related]
20. Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions.
Ding M; Zhang T; Zhang H; Tao N; Wang X; Zhong J
Food Chem; 2020 Mar; 309():125642. PubMed ID: 31685367
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
