131 related articles for article (PubMed ID: 38521310)
21. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
Jing X; Chen B; Liu T; Cai Y; Zhao Q; Deng X; Zhao M
Food Chem; 2022 Sep; 387():132897. PubMed ID: 35413552
[TBL] [Abstract][Full Text] [Related]
22. Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil-in-water emulsions formulated under acidic conditions.
Reta Dominguez CV; Wagner JR; Porfiri MC
J Sci Food Agric; 2024 Jan; 104(1):125-133. PubMed ID: 37535855
[TBL] [Abstract][Full Text] [Related]
23. Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties.
Wu T; Lin L; Zhang X; Wang X; Ding J
Food Res Int; 2023 Feb; 164():112317. PubMed ID: 36737910
[TBL] [Abstract][Full Text] [Related]
24. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.
Cai Y; Zeng D; Huang L; Zhao M; Zhao Q; Van der Meeren P
J Sci Food Agric; 2022 Nov; 102(14):6707-6717. PubMed ID: 35620809
[TBL] [Abstract][Full Text] [Related]
25. Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions.
Liu C; Bhattarai M; Mikkonen KS; Heinonen M
J Agric Food Chem; 2019 Jun; 67(23):6625-6632. PubMed ID: 31117491
[TBL] [Abstract][Full Text] [Related]
26. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
27. Study on preparation of acylated soy protein and stability of emulsion.
Xia N; Lu XX; Zheng Z; Mu DD; Zhong XY; Luo SZ; Zhao YY
J Sci Food Agric; 2021 Sep; 101(12):4959-4968. PubMed ID: 33543501
[TBL] [Abstract][Full Text] [Related]
28. Efficient breaking of water/oil emulsions by a newly isolated de-emulsifying bacterium, Ochrobactrum anthropi strain RIPI5-1.
Mohebali G; Kaytash A; Etemadi N
Colloids Surf B Biointerfaces; 2012 Oct; 98():120-8. PubMed ID: 22698673
[TBL] [Abstract][Full Text] [Related]
29. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
Luo X; Zhou Y; Bai L; Liu F; Zhang R; Zhang Z; Zheng B; Deng Y; McClements DJ
Food Res Int; 2017 Jun; 96():103-112. PubMed ID: 28528089
[TBL] [Abstract][Full Text] [Related]
30. Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.
Zou H; Zhao N; Li S; Sun S; Dong X; Yu C
Int J Biol Macromol; 2020 Nov; 163():180-189. PubMed ID: 32599247
[TBL] [Abstract][Full Text] [Related]
31. Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides.
Zhao H; Wang S; Zhao G; Li Y; Liu X; Yang L; Zhu L; Liu H
Food Funct; 2022 Jan; 13(1):386-397. PubMed ID: 34908089
[TBL] [Abstract][Full Text] [Related]
32. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers.
Li G; Xu J; Wang H; Jiang L; Wang H; Zhang Y; Jin H; Fan Z; Xu J; Zhao Q
Foods; 2022 Oct; 11(21):. PubMed ID: 36360021
[TBL] [Abstract][Full Text] [Related]
33. The research about microscopic structure of emulsion membrane in O/W emulsion by NMR and its influence to emulsion stability.
Xie Y; Chen J; Zhang S; Fan K; Chen G; Zhuang Z; Zeng M; Chen D; Lu L; Yang L; Yang F
Int J Pharm; 2016 Mar; 500(1-2):110-9. PubMed ID: 26784978
[TBL] [Abstract][Full Text] [Related]
34. UV and storage stability of retinol contained in oil-in-water nanoemulsions.
Park H; Mun S; Kim YR
Food Chem; 2019 Jan; 272():404-410. PubMed ID: 30309562
[TBL] [Abstract][Full Text] [Related]
35. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Joye IJ; McClements DJ
J Agric Food Chem; 2014 Mar; 62(12):2623-30. PubMed ID: 24571632
[TBL] [Abstract][Full Text] [Related]
36. Antioxidative Effect of
Liu Y; Qi Y; Wang Q; Yin F; Zhan H; Wang H; Liu B; Nakamura Y; Wang J
Mar Drugs; 2022 May; 20(6):. PubMed ID: 35736149
[No Abstract] [Full Text] [Related]
37. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions.
Fernandez-Avila C; Trujillo AJ
Food Chem; 2016 Oct; 209():104-13. PubMed ID: 27173541
[TBL] [Abstract][Full Text] [Related]
38. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.
Guo F; Xiong YL; Qin F; Jian H; Huang X; Chen J
J Food Sci; 2015 Feb; 80(2):C279-87. PubMed ID: 25586667
[TBL] [Abstract][Full Text] [Related]
39. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
Saari H; Wahlgren M; Rayner M; Sjöö M; Matos M
PLoS One; 2019; 14(2):e0210690. PubMed ID: 30726246
[TBL] [Abstract][Full Text] [Related]
40. Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates.
Islam M; Huang Y; Islam S; Fan B; Tong L; Wang F
Molecules; 2022 Sep; 27(18):. PubMed ID: 36144842
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]