146 related articles for article (PubMed ID: 37625757)
1. Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties.
Ding S; Ye X; Qu L; Mu J; Huang L; Dai C
Int J Biol Macromol; 2023 Dec; 252():126479. PubMed ID: 37625757
[TBL] [Abstract][Full Text] [Related]
2. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
Huan Y; Zhang S; Vardhanabhuti B
J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286
[TBL] [Abstract][Full Text] [Related]
3. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions.
Huang L; Chen Y; Ding S; Qu L; He R; Dai C
Food Chem; 2024 Jan; 430():136995. PubMed ID: 37544152
[TBL] [Abstract][Full Text] [Related]
4. Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.
Li T; Wang C; Li T; Ma L; Sun D; Hou J; Jiang Z
Molecules; 2018 Sep; 23(9):. PubMed ID: 30231489
[TBL] [Abstract][Full Text] [Related]
5. Structure and functionality of whey protein, pea protein, and mixed whey and pea proteins treated by pH shift or high-intensity ultrasound.
Zhao R; Fu W; Li D; Dong C; Bao Z; Wang C
J Dairy Sci; 2024 Feb; 107(2):726-741. PubMed ID: 37777001
[TBL] [Abstract][Full Text] [Related]
6. Interfacial and emulsifying properties of lentil protein isolate.
Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ
Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952
[TBL] [Abstract][Full Text] [Related]
7. Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate.
Han X; Liang Z; Tian S; Liu L; Wang S
Food Res Int; 2022 Aug; 158():111534. PubMed ID: 35840230
[TBL] [Abstract][Full Text] [Related]
8. Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.
Huan Y; Zhang S; Vardhanabhuti B
J Food Sci; 2016 Feb; 81(2):N502-7. PubMed ID: 26754045
[TBL] [Abstract][Full Text] [Related]
9. Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid-treated whey protein isolate.
Shi R; Li T; Wang K; He Y; Fu R; Yu R; Zhao P; Oh KC; Jiang Z; Hou J
J Dairy Sci; 2021 Oct; 104(10):10628-10639. PubMed ID: 34304873
[TBL] [Abstract][Full Text] [Related]
10. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties.
Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Rojas-López M; Amador-Espejo GG
Ultrason Sonochem; 2021 Jan; 70():105340. PubMed ID: 32942167
[TBL] [Abstract][Full Text] [Related]
11. Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
Li J; Yang J; Li J; Gantumur MA; Wei X; Oh KC; Jiang Z
Int J Biol Macromol; 2023 Jan; 226():1570-1578. PubMed ID: 36450303
[TBL] [Abstract][Full Text] [Related]
12. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.
Jiang Z; Yao K; Yuan X; Mu Z; Gao Z; Hou J; Jiang L
J Sci Food Agric; 2018 Mar; 98(4):1522-1529. PubMed ID: 28802019
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment.
Zhao X; Fan X; Shao X; Cheng M; Wang C; Jiang H; Zhang X; Yuan C
Ultrason Sonochem; 2022 Aug; 88():106089. PubMed ID: 35809472
[TBL] [Abstract][Full Text] [Related]
15. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate.
Yang J; Duan Y; Geng F; Cheng C; Wang L; Ye J; Zhang H; Peng D; Deng Q
Ultrason Sonochem; 2022 Sep; 89():106108. PubMed ID: 35933969
[TBL] [Abstract][Full Text] [Related]
16. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Zhang X; Zhang S; Xie F; Han L; Li L; Jiang L; Qi B; Li Y
J Sci Food Agric; 2021 Jan; 101(1):262-271. PubMed ID: 32627183
[TBL] [Abstract][Full Text] [Related]
17. Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate.
Zhang W; Zhao P; Li J; Wang X; Hou J; Jiang Z
Ultrason Sonochem; 2022 Feb; 83():105935. PubMed ID: 35114555
[TBL] [Abstract][Full Text] [Related]
18. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.
Xiao Y; Qi PX; Wickham ED
Food Chem; 2020 Nov; 330():127280. PubMed ID: 32540520
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis.
Jiang H; Xing Z; Wang Y; Zhang Z; Kumah Mintah B; Dabbour M; Li Y; He R; Huang L; Ma H
Ultrason Sonochem; 2020 May; 63():104981. PubMed ID: 32000052
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
