148 related articles for article (PubMed ID: 38099312)
1. 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]
2. 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]
3. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.
Li H; Zhang L; Jia Y; Yuan Y; Li H; Cui W; Yu J
J Dairy Sci; 2022 Nov; 105(12):9404-9416. PubMed ID: 36307239
[TBL] [Abstract][Full Text] [Related]
4. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
Alejandre M; Astiasarán I; Ansorena D; Barbut S
Food Res Int; 2019 Aug; 122():129-136. PubMed ID: 31229064
[TBL] [Abstract][Full Text] [Related]
5. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
Öztürk B; Urgu M; Serdaroğlu M
J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
[TBL] [Abstract][Full Text] [Related]
6. Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt.
Trujillo-Ramirez D; Olivares-Martinez I; Lobato-Calleros C; Rodriguez-Huezo E; Jaime Vernon-Carter E; Alvarez-Ramirez J
J Food Sci Technol; 2022 Dec; 59(12):4853-4862. PubMed ID: 36276526
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
Vega C; Roos YH
J Dairy Sci; 2006 Feb; 89(2):383-401. PubMed ID: 16428609
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.
Rafanan R; Rousseau D
Food Res Int; 2017 Sep; 99(Pt 1):355-362. PubMed ID: 28784493
[TBL] [Abstract][Full Text] [Related]
11. Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
Wang Q; Zhu Y; Ji Z; Chen J
Foods; 2021 Dec; 10(12):. PubMed ID: 34945575
[TBL] [Abstract][Full Text] [Related]
12. The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.
Li H; Zhang Y; Liu X; Li M; Zhang L; Yang J; Li D; Li H; Wang X; Yu J
J Food Sci; 2023 Jun; 88(6):2273-2285. PubMed ID: 37092311
[TBL] [Abstract][Full Text] [Related]
13. Feeding a concentrate rich in rapeseed oil improves fatty acid composition and flavor in Norwegian goat milk.
Inglingstad RA; Skeie S; Vegarud GE; Devold TG; Chilliard Y; Eknæs M
J Dairy Sci; 2017 Sep; 100(9):7088-7105. PubMed ID: 28711265
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.
Goyal A; Sharma V; Upadhyay N; Singh AK; Arora S; Lal D; Sabikhi L
J Food Sci Technol; 2015 Jul; 52(7):4256-65. PubMed ID: 26139890
[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. Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil.
Turek K; Domagała J; Wszołek M
Acta Sci Pol Technol Aliment; 2018; 17(1):51-58. PubMed ID: 29514429
[TBL] [Abstract][Full Text] [Related]
18. Preparation of recombined milk using modified butterfats containing α-linolenic acid.
Shin JA; Yang D; Gan L; Hong ST; Lee ES; Park SH; Lee KT
J Food Sci; 2013 Jan; 78(1):C17-24. PubMed ID: 23278855
[TBL] [Abstract][Full Text] [Related]
19. Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers.
Xie H; Ni F; Liu C; Shi J; Ren G; Wu Z; Song Z
J Food Sci; 2021 Dec; 86(12):5148-5158. PubMed ID: 34755898
[TBL] [Abstract][Full Text] [Related]
20. The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins.
Östbring K; Matos M; Marefati A; Ahlström C; Gutiérrez G
Foods; 2021 Jul; 10(7):. PubMed ID: 34359527
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
