These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
132 related articles for article (PubMed ID: 38254519)
1. The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions. Gao Y; He W; Zhao Y; Yao Y; Chen S; Xu L; Wu N; Tu Y Foods; 2024 Jan; 13(2):. PubMed ID: 38254519 [TBL] [Abstract][Full Text] [Related]
2. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability. Vicente J; Pereira LJB; Bastos LPH; de Carvalho MG; Garcia-Rojas EE Int J Biol Macromol; 2018 Dec; 120(Pt A):339-345. PubMed ID: 30114428 [TBL] [Abstract][Full Text] [Related]
3. Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties. Huang H; Tian Y; Bai X; Cao Y; Fu Z Molecules; 2023 Jul; 28(14):. PubMed ID: 37513332 [TBL] [Abstract][Full Text] [Related]
4. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes. Zhang J; Xu D; Cao Y Food Res Int; 2023 Feb; 164():112370. PubMed ID: 36737958 [TBL] [Abstract][Full Text] [Related]
5. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion. Zhang X; Liu J J Agric Food Chem; 2011 Feb; 59(4):1308-15. PubMed ID: 21226518 [TBL] [Abstract][Full Text] [Related]
6. Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions. Zhang M; Liang B; He H; Ji C; Cui T; Sun C Polymers (Basel); 2021 Jul; 13(14):. PubMed ID: 34301058 [TBL] [Abstract][Full Text] [Related]
7. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. Pocan P; Ilhan E; Oztop MH J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906 [TBL] [Abstract][Full Text] [Related]
8. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128 [TBL] [Abstract][Full Text] [Related]
9. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes. Xu Z; Zhang X; Wu X; Ma D; Huang Y; Zhao Q; Zhang S; Li Y Int J Biol Macromol; 2024 Mar; 261(Pt 2):129855. PubMed ID: 38302013 [TBL] [Abstract][Full Text] [Related]
10. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Chityala PK; Khouryieh H; Williams K; Conte E Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540 [TBL] [Abstract][Full Text] [Related]
11. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Vélez-Erazo EM; Bosqui K; Rabelo RS; Hubinger MD Molecules; 2021 Sep; 26(18):. PubMed ID: 34577117 [TBL] [Abstract][Full Text] [Related]
12. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles. Ren X; Zhou C; Qayum A; Tang J; Liang Q Int J Biol Macromol; 2023 Apr; 233():123459. PubMed ID: 36739046 [TBL] [Abstract][Full Text] [Related]
13. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum. Xu H; Yang L; Xie P; Zhou Q; Chen Y; Karrar E; Qi H; Lin R; Zhu Y; Jin J; Jin Q; Wang X Int J Biol Macromol; 2022 Dec; 223(Pt A):307-315. PubMed ID: 36336159 [TBL] [Abstract][Full Text] [Related]
14. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk. Liu Y; Wu Q; Zhang J; Mao X J Sci Food Agric; 2024 Mar; 104(4):1909-1919. PubMed ID: 37884470 [TBL] [Abstract][Full Text] [Related]
15. Stability of acidic egg white protein emulsions containing xanthan gum. Drakos A; Kiosseoglou V J Agric Food Chem; 2006 Dec; 54(26):10164-9. PubMed ID: 17177555 [TBL] [Abstract][Full Text] [Related]
16. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials. Tang W; Pang S; Luo Y; Sun Q; Tian Q; Pu C Food Funct; 2022 Apr; 13(8):4734-4747. PubMed ID: 35388381 [TBL] [Abstract][Full Text] [Related]
17. Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum. Su Y; Zhang W; Liu R; Chang C; Li J; Xiong W; Yang Y; Gu L Foods; 2023 May; 12(9):. PubMed ID: 37174422 [TBL] [Abstract][Full Text] [Related]
18. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound. Liang Q; Zhou C; Rehman A; Qayum A; Liu Y; Ren X Ultrason Sonochem; 2023 Dec; 101():106687. PubMed ID: 37976566 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions. Liu R; Yan X; Liu R; Wu Q; Gao Y; Muhindo EM; Zhi Z; Wu T; Sui W; Zhang M J Sci Food Agric; 2024 Jan; 104(2):818-828. PubMed ID: 37683050 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]