138 related articles for article (PubMed ID: 37478609)
1. Bacteriostatic Pickering emulsions stabilized by whey protein isolate-vanillin nanoparticles: Fabrication, characterization and stability in vitro.
Zhao S; Wang X; Zhang H; Li W; He Y; Meng X; Liu B
Food Chem; 2023 Dec; 429():136871. PubMed ID: 37478609
[TBL] [Abstract][Full Text] [Related]
2. Whey protein isolate-phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions.
Zhou S; Han L; Lu K; Qi B; Du X; Liu G; Tang Y; Zhang S; Li Y
Food Chem; 2022 Aug; 384():132486. PubMed ID: 35189436
[TBL] [Abstract][Full Text] [Related]
3. Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin.
Tao X; Chen C; Li Y; Qin X; Zhang H; Hu Y; Liu Z; Guo X; Liu G
Int J Biol Macromol; 2023 Feb; 229():1-10. PubMed ID: 36586646
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility.
Li D; Jiang Y; Shi J
Food Chem X; 2024 Mar; 21():101186. PubMed ID: 38357374
[TBL] [Abstract][Full Text] [Related]
6. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y
Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092
[TBL] [Abstract][Full Text] [Related]
7. Storage stability and
Ge R; Zhu H; Zhong J; Wang H; Tao N
Front Nutr; 2022; 9():997706. PubMed ID: 36245522
[TBL] [Abstract][Full Text] [Related]
8. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model.
Chuesiang P; Kim JT; Shin GH
Int J Biol Macromol; 2023 Apr; 234():123679. PubMed ID: 36801227
[TBL] [Abstract][Full Text] [Related]
9. Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation.
Li W; Zhao P; Han L; Zhang F; Liu B; Meng X
Food Chem; 2024 May; 455():139851. PubMed ID: 38824732
[TBL] [Abstract][Full Text] [Related]
10. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin.
Liu G; Wang Q; Hu Z; Cai J; Qin X
J Agric Food Chem; 2019 May; 67(18):5212-5220. PubMed ID: 30995032
[TBL] [Abstract][Full Text] [Related]
11. Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery.
Jiang F; Chen C; Wang X; Huang W; Jin W; Huang Q
Foods; 2022 May; 11(11):. PubMed ID: 35681376
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery.
Yi J; Gao L; Zhong G; Fan Y
Food Funct; 2020 Jan; 11(1):768-778. PubMed ID: 31917381
[TBL] [Abstract][Full Text] [Related]
14. Synergistic stabilization of a menthol Pickering emulsion by zein nanoparticles and starch nanocrystals: Preparation, structural characterization, and functional properties.
Yang M; Cheng S; Lü L; Han Z; He J
PLoS One; 2024; 19(6):e0303964. PubMed ID: 38843222
[TBL] [Abstract][Full Text] [Related]
15. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
[TBL] [Abstract][Full Text] [Related]
16. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
Wang H; Yan Y; Feng X; Wu Z; Guo Y; Li H; Zhu Q
J Food Sci; 2020 Oct; 85(10):3323-3332. PubMed ID: 32895972
[TBL] [Abstract][Full Text] [Related]
17. Construction of vitamin D delivery system based on pine nut oil Pickering emulsion: effect of phenols.
Zhao X; Yang X; Bao Y; Guo Y; Luo J; Jiang S; Zhang W
J Sci Food Agric; 2023 Jun; 103(8):4034-4046. PubMed ID: 36453713
[TBL] [Abstract][Full Text] [Related]
18. Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study.
Pu Y; Long Y; Xu D; Niu Y; Wu Q; Chen S; Wang R; Ge R
Front Nutr; 2024; 11():1418120. PubMed ID: 38887503
[TBL] [Abstract][Full Text] [Related]
19. Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo.
Ji Y; Han C; Liu E; Li X; Meng X; Liu B
Food Chem; 2022 Jun; 378():132090. PubMed ID: 35032809
[TBL] [Abstract][Full Text] [Related]
20. Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide.
Yu H; Zheng Y; Zhou C; Liu L; Wang L; Cao J; Sun Y; He J; Pan D; Cai Z; Xia Q
Carbohydr Polym; 2024 Feb; 325():121583. PubMed ID: 38008470
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]