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.
162 related articles for article (PubMed ID: 36527918)
1. Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions. Chen Y; Sun Y; Meng Y; Liu S; Ding Y; Zhou X; Ding Y Food Chem; 2023 May; 408():135147. PubMed ID: 36527918 [TBL] [Abstract][Full Text] [Related]
2. Generation and stabilization of whey-based monodisperse nanoemulsions using ultra-high-pressure homogenization and small amphipathic co-emulsifier combinations. Zhang X; Haque ZZ J Agric Food Chem; 2015 Nov; 63(45):10070-7. PubMed ID: 26485502 [TBL] [Abstract][Full Text] [Related]
3. Mechanical properties of whey protein concentrate based film improved by the coexistence of nanocrystalline cellulose and transglutaminase. Jiang SJ; Zhang T; Song Y; Qian F; Tuo Y; Mu G Int J Biol Macromol; 2019 Apr; 126():1266-1272. PubMed ID: 30594623 [TBL] [Abstract][Full Text] [Related]
4. Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates. Alancay MM; Lobo MO; Samman NC J Sci Food Agric; 2023 Aug; 103(11):5242-5252. PubMed ID: 37029992 [TBL] [Abstract][Full Text] [Related]
5. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers. Chang HJ; Lee JH J Sci Food Agric; 2020 Jan; 100(1):287-294. PubMed ID: 31525263 [TBL] [Abstract][Full Text] [Related]
6. Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions. Zhang K; Xiang Y; Zhong L; He Y; Chen K; Liu Y; Fang Z; Zeng Z; Li S; Chen H Food Chem; 2024 Aug; 449():139310. PubMed ID: 38608612 [TBL] [Abstract][Full Text] [Related]
7. Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability. Luo X; Zhou Y; Bai L; Liu F; Deng Y; McClements DJ J Colloid Interface Sci; 2017 Mar; 490():328-335. PubMed ID: 27914331 [TBL] [Abstract][Full Text] [Related]
8. Nanostructure and functionality of enzymatically repolymerized whey protein hydrolysate. Chen A; Tanidjaja I; Damodaran S Food Chem; 2018 Aug; 256():405-412. PubMed ID: 29606467 [TBL] [Abstract][Full Text] [Related]
9. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties. Wang N; Wang R; Xing K; Huang Z; Elfalleh W; Zhang H; Yu D Food Chem; 2024 Jan; 430():137065. PubMed ID: 37566978 [TBL] [Abstract][Full Text] [Related]
10. Tailoring of structured hydroxypropyl methylcellulose-stabilized emulsions for encapsulation of nobiletin: modification of the oil and aqueous phases. Sun G; Lei L; Chen H; Li B; Cao Y; Li Y Food Funct; 2018 Jul; 9(7):3657-3664. PubMed ID: 29808200 [TBL] [Abstract][Full Text] [Related]
11. Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein. Hajhosseini A; Doroud D; Sharifan A; Eftekhari Z J Food Sci; 2021 Feb; 86(2):454-462. PubMed ID: 33438241 [TBL] [Abstract][Full Text] [Related]
12. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Gantumur MA; Hussain M; Li J; Hui M; Bai X; Sukhbaatar N; Li J; Chen W; Hou J; Jiang Z Food Res Int; 2023 Jan; 163():112158. PubMed ID: 36596109 [TBL] [Abstract][Full Text] [Related]
13. Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment. Jiang SJ; Zhang X; Ma Y; Tuo Y; Qian F; Fu W; Mu G Carbohydr Polym; 2016 Nov; 153():153-159. PubMed ID: 27561482 [TBL] [Abstract][Full Text] [Related]
14. Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization. Liu CM; Zhong JZ; Liu W; Tu ZC; Wan J; Cai XF; Song XY J Food Sci; 2011 May; 76(4):E341-7. PubMed ID: 22417354 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes. Wang Q; Pan MH; Chiou YS; Li Z; Ding B Food Chem; 2022 Aug; 384():132510. PubMed ID: 35217464 [TBL] [Abstract][Full Text] [Related]
17. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing. Rahmani-Manglano NE; Jones NC; Hoffmann SV; Guadix EM; Pérez-Gálvez R; Guadix A; García-Moreno PJ Food Chem; 2022 Oct; 390():133169. PubMed ID: 35561508 [TBL] [Abstract][Full Text] [Related]