145 related articles for article (PubMed ID: 37372498)
1. Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein.
Kasprzak MM; Jarzębski M; Smułek W; Berski W; Zając M; Östbring K; Ahlström C; Ptasznik S; Domagała J
Foods; 2023 Jun; 12(12):. PubMed ID: 37372498
[TBL] [Abstract][Full Text] [Related]
2. Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.
Kasprzak MM; Sady M; Kruk J; Bartkova S; Sanka I; Scheler O; Jamróz E; Berski W; Onacik-Gür S; Szram R; Okpala COR; Tkaczewska J; Zając M; Domagała J; Ptasznik S
PeerJ; 2023; 11():e16441. PubMed ID: 38099312
[TBL] [Abstract][Full Text] [Related]
3. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions.
McIntyre I; Carolan A; O'Sullivan M; Jacquier JC; Hutchings S; Murray B; O'Riordan D
Food Funct; 2018 Nov; 9(11):5813-5823. PubMed ID: 30352110
[TBL] [Abstract][Full Text] [Related]
4. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
Zając M; Kasprzak MM; Tkaczewska J; Berski W; Stępień A; Okpala COR; Domagała J
J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
[TBL] [Abstract][Full Text] [Related]
5. Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions.
Wang Z; Zhang N; Chen C; He R; Ju X
J Agric Food Chem; 2020 Mar; 68(11):3607-3614. PubMed ID: 32091894
[TBL] [Abstract][Full Text] [Related]
6. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
[TBL] [Abstract][Full Text] [Related]
7. Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials.
Shukat R; Relkin P
Colloids Surf B Biointerfaces; 2011 Aug; 86(1):119-24. PubMed ID: 21524892
[TBL] [Abstract][Full Text] [Related]
8. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength.
Fuhrmann PL; Sala G; Stieger M; Scholten E
Food Res Int; 2019 Aug; 122():537-547. PubMed ID: 31229109
[TBL] [Abstract][Full Text] [Related]
9. Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70).
Zhang R; Luo L; Yang Z; Ashokkumar M; Hemar Y
Ultrason Sonochem; 2021 Dec; 81():105852. PubMed ID: 34875554
[TBL] [Abstract][Full Text] [Related]
10. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
Doi T; Wang M; McClements DJ
Food Res Int; 2019 Feb; 116():1-11. PubMed ID: 30716881
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Shear Viscosity Behavior of Emulsions of Two Immiscible Liquids.
Pal R
J Colloid Interface Sci; 2000 May; 225(2):359-366. PubMed ID: 11254273
[TBL] [Abstract][Full Text] [Related]
13. Effects of Crude Oil Properties and Dispersant on the Microstructure and Viscosity of Seawater-in-Oil Emulsions.
Muriel DF; Katz J
Langmuir; 2023 Feb; 39(5):2043-2062. PubMed ID: 36706373
[TBL] [Abstract][Full Text] [Related]
14. Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants.
Ong WD; Tey BT; Quek SY; Tang SY; Chan ES
J Food Sci; 2015 Jan; 80(1):E93-E100. PubMed ID: 25529579
[TBL] [Abstract][Full Text] [Related]
15. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate.
Kalaydzhiev H; Gandova VD; Ivanova P; Brandão TRS; Dessev TT; Silva CLM; Chalova VI
J Food Sci Technol; 2019 Jun; 56(6):3090-3098. PubMed ID: 31205363
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions.
Li J; Pedersen JN; Anankanbil S; Guo Z
Food Chem; 2018 Oct; 264():233-240. PubMed ID: 29853370
[TBL] [Abstract][Full Text] [Related]
18. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.
Zhu Q; Qiu S; Zhang H; Cheng Y; Yin L
Food Chem; 2018 Jul; 253():63-70. PubMed ID: 29502845
[TBL] [Abstract][Full Text] [Related]
19. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
20. Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions.
Martin-Piñero MJ; García MC; Muñoz J; Alfaro-Rodriguez MC
Int J Biol Macromol; 2019 Jul; 133():270-277. PubMed ID: 31005688
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]