121 related articles for article (PubMed ID: 38555762)
21. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin.
Huang T; Tu ZC; Shangguan X; Wang H; Sha X; Bansal N
Food Chem; 2018 Apr; 246():428-436. PubMed ID: 29291869
[TBL] [Abstract][Full Text] [Related]
22. Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties.
Anjaneyulu AS; Sharma N; Kondaiah N
Meat Sci; 1989; 25(4):293-306. PubMed ID: 22054678
[TBL] [Abstract][Full Text] [Related]
23. A chemical phosphorylation-inspired design for Type I collagen biomimetic remineralization.
Gu LS; Kim J; Kim YK; Liu Y; Dickens SH; Pashley DH; Ling JQ; Tay FR
Dent Mater; 2010 Nov; 26(11):1077-89. PubMed ID: 20688381
[TBL] [Abstract][Full Text] [Related]
24. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.
Ai M; Jiang A
Food Chem; 2021 Mar; 340():128185. PubMed ID: 33010647
[TBL] [Abstract][Full Text] [Related]
25. A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors.
Wang J; Hou X; Hannachi K; Fan M; Li Y; Qian H; Wang L
Int J Biol Macromol; 2024 Feb; 258(Pt 1):128881. PubMed ID: 38134997
[TBL] [Abstract][Full Text] [Related]
26. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl.
Jia B; Chen J; Yang G; Bi J; Guo J; Shang K; Wang S; Wu Z; Zhang K
Food Chem; 2023 Mar; 403():134497. PubMed ID: 36358089
[TBL] [Abstract][Full Text] [Related]
27. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability.
Zhu L; Xu Q; Liu X; Xu Y; Yang L; Wang S; Li J; He Y; Liu H
Food Chem; 2020 Oct; 327():127062. PubMed ID: 32454279
[TBL] [Abstract][Full Text] [Related]
28. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.
Cai Z; Wei Y; Shi A; Zhong J; Rao P; Wang Q; Zhang H
Adv Colloid Interface Sci; 2023 Mar; 313():102863. PubMed ID: 36868168
[TBL] [Abstract][Full Text] [Related]
29. Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin.
Ali A; Le Potier I; Huang N; Rosilio V; Cheron M; Faivre V; Turbica I; Agnely F; Mekhloufi G
Int J Pharm; 2018 Feb; 537(1-2):111-121. PubMed ID: 29241702
[TBL] [Abstract][Full Text] [Related]
30. Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese.
Nagyová G; Buňka F; Salek RN; Černíková M; Mančík P; Grůber T; Kuchař D
J Dairy Sci; 2014; 97(1):111-22. PubMed ID: 24239073
[TBL] [Abstract][Full Text] [Related]
31. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.
Wang JM; Xia N; Yang XQ; Yin SW; Qi JR; He XT; Yuan DB; Wang LJ
J Agric Food Chem; 2012 Mar; 60(12):3302-10. PubMed ID: 22372478
[TBL] [Abstract][Full Text] [Related]
32. Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein.
Liu J; Yu Z; Xie W; Yang L; Zhang M; Li C; Shao JH
Food Chem; 2023 May; 408():135208. PubMed ID: 36525730
[TBL] [Abstract][Full Text] [Related]
33. Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion.
Lu X; Yin Q; Zheng Z; Mu D; Zhong X; Luo S; Zhao Y
J Food Sci; 2023 Feb; 88(2):744-756. PubMed ID: 36633000
[TBL] [Abstract][Full Text] [Related]
34. Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment.
Li X; Luo T; Wang L; Song H; Wang F; Weng Z; Zhou J; Xiang X; Xiong L; Shen X
Ultrason Sonochem; 2023 Aug; 98():106479. PubMed ID: 37336077
[TBL] [Abstract][Full Text] [Related]
35. Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.
Shen Q; Dai H; Wen L; Zheng W; Li B; Dai J; Li B; Chen Y
Food Res Int; 2023 Feb; 164():112306. PubMed ID: 36737901
[TBL] [Abstract][Full Text] [Related]
36. Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes.
Wang Q; Pan MH; Chiou YS; Li Z; Ding B
Food Chem; 2022 Aug; 384():132510. PubMed ID: 35217464
[TBL] [Abstract][Full Text] [Related]
37. Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein).
Gao Z; Chen G; Lu W; Wu Y; Hu B; Xu L; Fang Y; Nishinari K; Phillips GO
Food Funct; 2021 Feb; 12(3):1361-1370. PubMed ID: 33449061
[TBL] [Abstract][Full Text] [Related]
38. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein.
Zhou Y; Niu H; Luo T; Yun Y; Zhang M; Chen W; Zhong Q; Zhang H; Chen H; Chen W
Int J Biol Macromol; 2021 Jul; 183():1621-1629. PubMed ID: 34000314
[TBL] [Abstract][Full Text] [Related]
39. The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes.
Zhao D; Zhou Y; Sun L; Tian J; Xiang Q; Li K
Foods; 2023 Sep; 12(19):. PubMed ID: 37835282
[TBL] [Abstract][Full Text] [Related]
40. Polymer and particle adsorption at the PDMS droplet-water interface.
Prestidge CA; Barnes T; Simovic S
Adv Colloid Interface Sci; 2004 May; 108-109():105-18. PubMed ID: 15072933
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
