These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
114 related articles for article (PubMed ID: 36461371)
21. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. Fernandez-Avila C; Trujillo AJ Food Chem; 2016 Oct; 209():104-13. PubMed ID: 27173541 [TBL] [Abstract][Full Text] [Related]
22. Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Muriel Mundo JL; Zhou H; Tan Y; Liu J; McClements DJ Food Res Int; 2020 Nov; 137():109304. PubMed ID: 33233043 [TBL] [Abstract][Full Text] [Related]
23. Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins. Yi J; Qiu M; Liu N; Tian L; Zhu X; Decker EA; McClements DJ J Agric Food Chem; 2020 Sep; 68(37):10149-10156. PubMed ID: 32833451 [TBL] [Abstract][Full Text] [Related]
24. 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]
25. Genetic mapping and validation of the loci controlling 7S α' and 11S A-type storage protein subunits in soybean [Glycine max (L.) Merr.]. Boehm JD; Nguyen V; Tashiro RM; Anderson D; Shi C; Wu X; Woodrow L; Yu K; Cui Y; Li Z Theor Appl Genet; 2018 Mar; 131(3):659-671. PubMed ID: 29224171 [TBL] [Abstract][Full Text] [Related]
26. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824 [TBL] [Abstract][Full Text] [Related]
27. Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets. Liu J; Xu D; Cao Y; Wang B; Wang S; Sun B J Agric Food Chem; 2018 Nov; 66(46):12306-12315. PubMed ID: 30346753 [TBL] [Abstract][Full Text] [Related]
28. Soy protein-phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Jia Y; Yan X; Li X; Zhang S; Huang Y; Zhang D; Li Y; Qi B Food Chem; 2023 Mar; 404(Pt A):134610. PubMed ID: 36257271 [TBL] [Abstract][Full Text] [Related]
29. Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates. Brüls-Gill M; Boerkamp VJP; Hohlbein J; van Duynhoven JPM Curr Res Food Sci; 2024; 9():100817. PubMed ID: 39228684 [TBL] [Abstract][Full Text] [Related]
30. Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size. Fu Y; McClements DJ; Luo S; Ye J; Liu C J Sci Food Agric; 2023 Jan; 103(2):770-778. PubMed ID: 36053972 [TBL] [Abstract][Full Text] [Related]
31. Oil bodies extracted from high-oil soybeans ( Zhou X; Zhao J; Zhao X; Sun R; Sun C; Hou D; Zhang X; Jiang L; Hou J; Jiang Z Food Funct; 2022 Mar; 13(6):3271-3282. PubMed ID: 35237775 [TBL] [Abstract][Full Text] [Related]
32. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions. Han J; Du Y; Shang W; Yan J; Wu H; Zhu B; Xiao H Food Funct; 2019 Oct; 10(10):6752-6766. PubMed ID: 31576869 [TBL] [Abstract][Full Text] [Related]
33. Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins. Jia Y; Fu Y; Man H; Yan X; Huang Y; Sun S; Qi B; Li Y Food Res Int; 2022 Nov; 161():111784. PubMed ID: 36192935 [TBL] [Abstract][Full Text] [Related]
34. Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization. Xu J; Mukherjee D; Chang SKC Food Chem; 2018 Feb; 240():1005-1013. PubMed ID: 28946216 [TBL] [Abstract][Full Text] [Related]
35. Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Luo Z; Murray BS; Ross AL; Povey MJ; Morgan MR; Day AJ Colloids Surf B Biointerfaces; 2012 Apr; 92():84-90. PubMed ID: 22197223 [TBL] [Abstract][Full Text] [Related]
37. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. Li R; Dai T; Zhou W; Fu G; Wan Y; McClements DJ; Li J Food Res Int; 2020 Oct; 136():109618. PubMed ID: 32846634 [TBL] [Abstract][Full Text] [Related]
38. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins. Tian L; Zhang S; Yi J; Zhu Z; Decker EA; McClements DJ J Sci Food Agric; 2022 Aug; 102(10):4003-4011. PubMed ID: 34997575 [TBL] [Abstract][Full Text] [Related]
39. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability. Chen W; Liang G; Li X; He Z; Zeng M; Gao D; Qin F; Goff HD; Chen J Colloids Surf B Biointerfaces; 2019 May; 177():550-558. PubMed ID: 30825847 [TBL] [Abstract][Full Text] [Related]
40. Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex. Wan ZL; Wang JM; Wang LY; Yang XQ; Yuan Y J Agric Food Chem; 2013 May; 61(18):4433-40. PubMed ID: 23590665 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]