132 related articles for article (PubMed ID: 37777001)
21. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel.
Shen X; Zhao C; Guo M
Ultrason Sonochem; 2017 Nov; 39():810-815. PubMed ID: 28733010
[TBL] [Abstract][Full Text] [Related]
22. Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration.
Kilian J; Aparecida Fernandes I; Luize Lupatini Menegotto A; Steffens C; Abirached C; Steffens J; Valduga E
Food Sci Technol Int; 2020 Dec; 26(8):657-665. PubMed ID: 32326775
[TBL] [Abstract][Full Text] [Related]
23. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
Chen W; Lv R; Wang W; Ma X; Muhammad AI; Guo M; Ye X; Liu D
J Sci Food Agric; 2019 Aug; 99(10):4801-4807. PubMed ID: 30977143
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. 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]
26. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
Zamani S; Malchione N; Selig MJ; Abbaspourrad A
Food Funct; 2018 Feb; 9(2):982-990. PubMed ID: 29334398
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels.
Su J; Wang X; Li W; Chen L; Zeng X; Huang Q; Hu B
J Agric Food Chem; 2018 Nov; 66(46):12335-12343. PubMed ID: 30380846
[TBL] [Abstract][Full Text] [Related]
29. Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein.
Xu H; Zhang T; Lu Y; Lin X; Hu X; Liu L; He Z; Wu X
Food Chem; 2019 Nov; 298():125024. PubMed ID: 31261007
[TBL] [Abstract][Full Text] [Related]
30. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan.
Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Amador-Espejo G
Food Sci Technol Int; 2023 Dec; 29(8):831-846. PubMed ID: 36113116
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. 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]
33. 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]
34. 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]
35. 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]
36. Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure.
Alrosan M; Tan TC; Easa AM; Gammoh S; Alu'datt MH
J Food Sci; 2021 Dec; 86(12):5282-5294. PubMed ID: 34796499
[TBL] [Abstract][Full Text] [Related]
37. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
Xu X; Zhong J; Chen J; Liu C; Luo L; Luo S; Wu L; McClements DJ
Food Chem; 2016 Dec; 213():700-707. PubMed ID: 27451237
[TBL] [Abstract][Full Text] [Related]
38. Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase.
Chen L; Ullah N; Li C; Hackman RM; Li Z; Xu X; Zhou G; Feng X
J Dairy Sci; 2017 May; 100(5):3413-3423. PubMed ID: 28284699
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Effect of ultrasound treatment on interactions of whey protein isolate with rutin.
Guo N; Ye S; Zhou G; Zhang Y; Zhang F; Xu J; Pan S; Zhu G; Wang Z
Ultrason Sonochem; 2023 May; 95():106387. PubMed ID: 37030074
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
