124 related articles for article (PubMed ID: 38602138)
1. Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability.
Liu Y; Wang Z; Lv L; Wang L; Li D; Miao X; Zhan H
J Microencapsul; 2024 May; 41(3):190-203. PubMed ID: 38602138
[TBL] [Abstract][Full Text] [Related]
2. Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions.
Wang Y; Liu Y; Ma L; Yang L; Cong P; Lan H; Xue C; Xu J
J Food Sci; 2020 Nov; 85(11):3797-3805. PubMed ID: 33067851
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound.
Hu S; Wu J; Zhu B; Du M; Wu C; Yu C; Song L; Xu X
Ultrason Sonochem; 2021 Jan; 70():105294. PubMed ID: 32759019
[TBL] [Abstract][Full Text] [Related]
5. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil.
Fu DW; Li JJ; Dai DM; Zhou DY; Zhu BW; Song L
Food Chem; 2023 Dec; 428():136765. PubMed ID: 37423109
[TBL] [Abstract][Full Text] [Related]
6. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate.
Javad S; Gopirajah R; Rizvi SSH
Food Chem; 2022 Mar; 372():131362. PubMed ID: 34818751
[TBL] [Abstract][Full Text] [Related]
7. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
Onsaard E; Putthanimon J; Singthong J; Thammarutwasik P
Food Sci Technol Int; 2014 Dec; 20(8):617-28. PubMed ID: 23922288
[TBL] [Abstract][Full Text] [Related]
8. Preparation and Characterization of Microemulsions Based on Antarctic Krill Oil.
Zhao J; Jiang K; Chen Y; Chen J; Zheng Y; Yu H; Zhu J
Mar Drugs; 2020 Sep; 18(10):. PubMed ID: 32993042
[TBL] [Abstract][Full Text] [Related]
9. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.
Ahn N; Park JH; Chai C; Imm JY
J Dairy Sci; 2022 May; 105(5):3832-3845. PubMed ID: 35282910
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers.
Chang HJ; Lee JH
J Sci Food Agric; 2020 Jan; 100(1):287-294. PubMed ID: 31525263
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.
Fioramonti SA; Stepanic EM; Tibaldo AM; Pavón YL; Santiago LG
Food Res Int; 2019 May; 119():931-940. PubMed ID: 30884733
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil.
Hwang JY; Ha HK; Lee MR; Kim JW; Kim HJ; Lee WJ
J Food Sci; 2017 Feb; 82(2):437-444. PubMed ID: 28103390
[TBL] [Abstract][Full Text] [Related]
15. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics.
van der Ven C; Gruppen H; de Bont DB; Voragen AG
J Agric Food Chem; 2001 Oct; 49(10):5005-12. PubMed ID: 11600059
[TBL] [Abstract][Full Text] [Related]
16. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
Wang H; Yan Y; Feng X; Wu Z; Guo Y; Li H; Zhu Q
J Food Sci; 2020 Oct; 85(10):3323-3332. PubMed ID: 32895972
[TBL] [Abstract][Full Text] [Related]
17. Sustainable thermoresponsive whey protein- and chitosan-based oil-in-water emulsions for cosmetic applications.
Speer S; Amin S
Int J Cosmet Sci; 2022 Feb; 44(1):30-41. PubMed ID: 34800296
[TBL] [Abstract][Full Text] [Related]
18. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
Lv P; Wang D; Dai L; Wu X; Gao Y; Yuan F
Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631
[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. Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins.
Silva M; Zisu B; Chandrapala J
Food Chem; 2020 Mar; 309():125758. PubMed ID: 31699551
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]