267 related articles for article (PubMed ID: 36496565)
1. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
Xiong T; Sun H; Niu Z; Xu W; Li Z; He Y; Luo D; Xi W; Wei J; Zhang C
Foods; 2022 Nov; 11(23):. PubMed ID: 36496565
[TBL] [Abstract][Full Text] [Related]
2. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
[TBL] [Abstract][Full Text] [Related]
3. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
Xu W; Ning Y; Wang M; Zhang S; Sun H; Yin Y; Li N; Li P; Luo D
Int J Biol Macromol; 2023 Dec; 252():126421. PubMed ID: 37625751
[TBL] [Abstract][Full Text] [Related]
4. High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective.
Xu W; Li Z; Sun H; Zheng S; Li H; Luo D; Li Y; Wang M; Wang Y
Front Nutr; 2021; 8():744234. PubMed ID: 35071292
[TBL] [Abstract][Full Text] [Related]
5. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
Xu W; Jin W; Huang K; Huang L; Lou Y; Li J; Liu X; Li B
Int J Biol Macromol; 2018 Oct; 117():280-286. PubMed ID: 29842955
[TBL] [Abstract][Full Text] [Related]
6. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
Xu W; Jia Y; Li J; Sun H; Cai L; Wu G; Kang M; Zang J; Luo D
Int J Biol Macromol; 2024 Mar; 261(Pt 2):129740. PubMed ID: 38281516
[TBL] [Abstract][Full Text] [Related]
7. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.
Ren X; Zhou C; Qayum A; Tang J; Liang Q
Int J Biol Macromol; 2023 Apr; 233():123459. PubMed ID: 36739046
[TBL] [Abstract][Full Text] [Related]
8. Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.
Du YN; Xue S; Yan JN; Jiang XY; Wu HT
J Food Sci; 2022 Jan; 87(1):302-311. PubMed ID: 34919279
[TBL] [Abstract][Full Text] [Related]
9. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.
Li Y; Wang J; Ying R; Huang M; Hayat K
Carbohydr Polym; 2024 Feb; 326():121658. PubMed ID: 38142086
[TBL] [Abstract][Full Text] [Related]
10. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
Li D; Wu Y; Yin H; Feng W; Ma X; Xiao H; Xin W; Li C
Int J Biol Macromol; 2023 Sep; 249():125893. PubMed ID: 37473886
[TBL] [Abstract][Full Text] [Related]
11. Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.
Jiang Q; Li S; Du L; Liu Y; Meng Z
J Colloid Interface Sci; 2021 Nov; 602():822-833. PubMed ID: 34171747
[TBL] [Abstract][Full Text] [Related]
12. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
Zhang B; Meng R; Li XL; Liu WJ; Cheng JS; Wang W
Food Chem; 2021 Mar; 357():129726. PubMed ID: 33866240
[TBL] [Abstract][Full Text] [Related]
13. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound.
Liang Q; Zhou C; Rehman A; Qayum A; Liu Y; Ren X
Ultrason Sonochem; 2023 Dec; 101():106687. PubMed ID: 37976566
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
Copetti G; Grassi M; Lapasin R; Pricl S
Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
[TBL] [Abstract][Full Text] [Related]
16. Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.
Zhang S; Xin M; Wang Z; Dong X; Yang C; Liu H; Fan H; Liu T; Wang D
Foods; 2023 Nov; 12(22):. PubMed ID: 38002145
[TBL] [Abstract][Full Text] [Related]
17. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles.
Liu Q; Chang X; Shan Y; Fu F; Ding S
J Sci Food Agric; 2021 Jul; 101(9):3630-3643. PubMed ID: 33275778
[TBL] [Abstract][Full Text] [Related]
18. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
Xu W; Sun H; Jia Y; Jia Y; Ning Y; Wang Y; Jiang L; Luo D; Shah BR
Carbohydr Polym; 2023 Apr; 305():120507. PubMed ID: 36737181
[TBL] [Abstract][Full Text] [Related]
19. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
[TBL] [Abstract][Full Text] [Related]
20. Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan.
Shen J; Chen Y; Li X; Zhou X; Ding Y
Int J Biol Macromol; 2024 Jun; 270(Pt 1):131758. PubMed ID: 38714282
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
