237 related articles for article (PubMed ID: 36301626)
1. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.
Liao W; Gharsallaoui A; Dumas E; Elaissari A
Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):5291-5317. PubMed ID: 36301626
[TBL] [Abstract][Full Text] [Related]
2. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
Perugini L; Cinelli G; Cofelice M; Ceglie A; Lopez F; Cuomo F
Colloids Surf B Biointerfaces; 2018 Aug; 168():163-168. PubMed ID: 29433910
[TBL] [Abstract][Full Text] [Related]
3. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
Chung C; Koo CKW; Sher A; Fu JR; Rousset P; McClements DJ
Food Res Int; 2019 Aug; 122():361-370. PubMed ID: 31229089
[TBL] [Abstract][Full Text] [Related]
4. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
Yesiltas B; García-Moreno PJ; Sørensen AM; Akoh CC; Jacobsen C
Food Chem; 2019 Mar; 276():110-118. PubMed ID: 30409573
[TBL] [Abstract][Full Text] [Related]
5. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
6. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
Chevalier RC; Gomes A; Cunha RL
Food Res Int; 2022 Jun; 156():111123. PubMed ID: 35651003
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion.
Pinďáková L; Kašpárková V; Bordes R
J Colloid Interface Sci; 2019 Dec; 557():196-206. PubMed ID: 31521969
[TBL] [Abstract][Full Text] [Related]
9. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Kharat M; Zhang G; McClements DJ
Food Res Int; 2018 Sep; 111():178-186. PubMed ID: 30007674
[TBL] [Abstract][Full Text] [Related]
10. Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions.
Yesiltas B; Sørensen AM; García-Moreno PJ; Anankanbil S; Guo Z; Jacobsen C
Food Chem; 2018 Jul; 255():290-299. PubMed ID: 29571479
[TBL] [Abstract][Full Text] [Related]
11. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion.
He X; Wang B; Xue Y; Li Y; Hu M; He X; Chen J; Meng Y
Int J Biol Macromol; 2023 Apr; 234():123675. PubMed ID: 36801230
[TBL] [Abstract][Full Text] [Related]
12. Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine.
Yesiltas B; Torkkeli M; Almásy L; Dudás Z; Wacha AF; Dalgliesh R; García-Moreno PJ; Sørensen AM; Jacobsen C; Knaapila M
J Colloid Interface Sci; 2019 Oct; 554():183-190. PubMed ID: 31299546
[TBL] [Abstract][Full Text] [Related]
13. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.
Salminen H; Bischoff S; Weiss J
J Food Sci; 2020 Apr; 85(4):1213-1222. PubMed ID: 32249411
[TBL] [Abstract][Full Text] [Related]
14. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate.
Wang C; Li X; Sang S; Julian McClements D; Chen L; Long J; Jiao A; Wang J; Jin Z; Qiu C
Food Res Int; 2022 Oct; 160():111634. PubMed ID: 36076374
[TBL] [Abstract][Full Text] [Related]
15. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
Loi CC; Eyres GT; Birch EJ
Food Res Int; 2019 Jun; 120():83-91. PubMed ID: 31000304
[TBL] [Abstract][Full Text] [Related]
16. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
Kuroiwa T; Ito M; Okuyama Y; Yamashita K; Kanazawa A
Molecules; 2020 Oct; 25(20):. PubMed ID: 33086710
[TBL] [Abstract][Full Text] [Related]
17. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.
Tang W; Wang R; Li M; Zhang Q; He J; Liu D; Feng Y; Liu W; Liu J
Food Chem; 2024 Jun; 444():138669. PubMed ID: 38341915
[TBL] [Abstract][Full Text] [Related]
18. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
Radford SJ; Dickinson E; Golding M
J Colloid Interface Sci; 2004 Jun; 274(2):673-86. PubMed ID: 15144844
[TBL] [Abstract][Full Text] [Related]
19. Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier: Effects of storage time, pH, ionic strength, and temperature.
Zhu Y; Peng Z; Wu J; Zhang Y
J Food Sci; 2022 Mar; 87(3):1119-1133. PubMed ID: 35067930
[TBL] [Abstract][Full Text] [Related]
20. Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.
Sabik H; Achouri A; Alfaro M; Pelletier M; Belanger D; Britten M; Fustier P
Food Funct; 2014 Jul; 5(7):1495-505. PubMed ID: 24832672
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]