134 related articles for article (PubMed ID: 38129013)
1. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate.
Badar IH; Wang Z; Sun F; Xia X; Chen Q; Liu Q; Kong B; Liu H
Food Res Int; 2024 Jan; 175():113812. PubMed ID: 38129013
[TBL] [Abstract][Full Text] [Related]
2. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions.
Hussain Badar I; Wang Z; Chen Q; Liu Q; Ma J; Liu H; Kong B
Food Chem; 2024 Jun; 442():138469. PubMed ID: 38266416
[TBL] [Abstract][Full Text] [Related]
3. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.
Yang H; Su Z; Meng X; Zhang X; Kennedy JF; Liu B
Carbohydr Polym; 2020 Nov; 247():116712. PubMed ID: 32829840
[TBL] [Abstract][Full Text] [Related]
4. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
Liu F; Tang CH
J Agric Food Chem; 2013 Sep; 61(37):8888-98. PubMed ID: 23977961
[TBL] [Abstract][Full Text] [Related]
5. Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants.
Nikbakht Nasrabadi M; Goli SAH; Sedaghat Doost A; Dewettinck K; Van der Meeren P
Colloids Surf B Biointerfaces; 2019 Dec; 184():110489. PubMed ID: 31522025
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
Liu C; Wang X
J Sci Food Agric; 2021 Dec; 101(15):6407-6416. PubMed ID: 33969885
[TBL] [Abstract][Full Text] [Related]
8. Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification.
Akhtar G; Masoodi FA
Ultrason Sonochem; 2022 May; 86():106022. PubMed ID: 35537316
[TBL] [Abstract][Full Text] [Related]
9. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
[TBL] [Abstract][Full Text] [Related]
10. Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures.
Fan X; Li C; Shi Z; Xia Q; Du L; Zhou C; Pan D
J Sci Food Agric; 2024 Jan; 104(2):1107-1115. PubMed ID: 37736877
[TBL] [Abstract][Full Text] [Related]
11. Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction.
Sun F; Cheng T; Ren S; Yang B; Liu J; Huang Z; Guo Z; Wang Z
Int J Biol Macromol; 2024 Jan; 256(Pt 1):128381. PubMed ID: 38000596
[TBL] [Abstract][Full Text] [Related]
12. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.
Quezada C; Urra M; Mella C; Zúñiga RN; Troncoso E
Foods; 2024 Feb; 13(4):. PubMed ID: 38397490
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.
Krstonošić V; Pavlović N; Nikolić I; Milutinov J; Ćirin D
Int J Biol Macromol; 2024 Mar; 260(Pt 2):129610. PubMed ID: 38246463
[TBL] [Abstract][Full Text] [Related]
14. Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery.
Yu SJ; Hu SM; Zhu YZ; Zhou S; Dong S; Zhou T
Int J Biol Macromol; 2023 Oct; 250():126146. PubMed ID: 37544563
[TBL] [Abstract][Full Text] [Related]
15. Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios.
Wang Z; Zhao Y; Liu H; Chen Q; Liu Q; Kong B
Food Chem X; 2024 Mar; 21():101094. PubMed ID: 38229671
[TBL] [Abstract][Full Text] [Related]
16. SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying.
Benetti JVM; do Prado Silva JT; Nicoletti VR
Food Res Int; 2019 Aug; 122():383-391. PubMed ID: 31229091
[TBL] [Abstract][Full Text] [Related]
17. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream.
Hei X; Liu Z; Li S; Wu C; Jiao B; Hu H; Ma X; Zhu J; Adhikari B; Wang Q; Shi A
Int J Biol Macromol; 2024 Feb; 257(Pt 1):128183. PubMed ID: 37977455
[TBL] [Abstract][Full Text] [Related]
18. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
Xu D; Qi Y; Wang X; Li X; Wang S; Cao Y; Wang C; Sun B; Decker E; Panya A
Food Funct; 2017 Jan; 8(1):415-423. PubMed ID: 28074943
[TBL] [Abstract][Full Text] [Related]
19. Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties.
Xu X; Li L; Ma C; Li D; Yang Y; Bian X; Fan J; Zhang N; Zuo F
Food Res Int; 2023 Jul; 169():112910. PubMed ID: 37254348
[TBL] [Abstract][Full Text] [Related]
20. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion.
Song Z; Yang Y; Chen F; Fan J; Wang B; Bian X; Xu Y; Liu B; Fu Y; Shi Y; Zhang X; Zhang N
Foods; 2022 Dec; 11(24):. PubMed ID: 36553760
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
