166 related articles for article (PubMed ID: 38790813)
1. Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins.
Wang X; Wu Q; Mao X; Zhang J
Foods; 2024 May; 13(10):. PubMed ID: 38790813
[TBL] [Abstract][Full Text] [Related]
2. Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate.
Tan Y; Wang J; Chen F; Niu S; Yu J
Food Res Int; 2016 Jul; 85():259-265. PubMed ID: 29544842
[TBL] [Abstract][Full Text] [Related]
3. Coalescence stability of emulsions containing globular milk proteins.
Tcholakova S; Denkov ND; Ivanov IB; Campbell B
Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
[TBL] [Abstract][Full Text] [Related]
4. Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.
Gong T; Chen B; Hu CY; Guo YR; Shen YH; Meng YH
Food Res Int; 2022 Aug; 158():111541. PubMed ID: 35840237
[TBL] [Abstract][Full Text] [Related]
5. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies.
Kergomard J; Paboeuf G; Barouh N; Villeneuve P; Schafer O; Wooster TJ; Bourlieu C; Vié V
Food Chem; 2021 Oct; 360():129880. PubMed ID: 33989883
[TBL] [Abstract][Full Text] [Related]
6. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
Tian L; Zhang S; Yi J; Zhu Z; Decker EA; McClements DJ
J Sci Food Agric; 2022 Aug; 102(10):4003-4011. PubMed ID: 34997575
[TBL] [Abstract][Full Text] [Related]
7. Evaluation on oxidative stability of walnut beverage emulsions.
Liu S; Liu F; Xue Y; Gao Y
Food Chem; 2016 Jul; 203():409-416. PubMed ID: 26948632
[TBL] [Abstract][Full Text] [Related]
8. Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (
Zhao J; Han M; Wu Q; Mao X; Zhang J; Lu Z
Foods; 2022 Dec; 11(24):. PubMed ID: 36553844
[TBL] [Abstract][Full Text] [Related]
9. Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions.
Wang J; Tan Y; Xu H; Niu S; Yu J
Food Sci Biotechnol; 2016; 25(5):1283-1290. PubMed ID: 30263406
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of 2,2'-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate.
Zhu X; Zhang J; Zhang X; Dai Q; Fu Q
Molecules; 2023 Sep; 28(18):. PubMed ID: 37764497
[TBL] [Abstract][Full Text] [Related]
12. Variation in the structure and emulsification of egg yolk high-density lipoprotein by lipid peroxide.
Bao Z; Kang D; Xu X; Sun N; Lin S
J Food Biochem; 2019 Nov; 43(11):e13019. PubMed ID: 31429103
[TBL] [Abstract][Full Text] [Related]
13. Effect of droplet size on the oxidative stability of soybean oil TAG and fish oil TAG in oil-in-water emulsion.
Azuma G; Kimura N; Hosokawa M; Miyashita K
J Oleo Sci; 2009; 58(6):329-38. PubMed ID: 19430195
[TBL] [Abstract][Full Text] [Related]
14. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions.
Ouyang N; Ma H; Ding Y; Lu F; Guo L; Zhang X; Gu C
Ultrason Sonochem; 2022 Jan; 82():105876. PubMed ID: 34942470
[TBL] [Abstract][Full Text] [Related]
15. Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion.
Liu S; Sun C; Xue Y; Gao Y
Food Chem; 2016 Apr; 196():475-85. PubMed ID: 26593517
[TBL] [Abstract][Full Text] [Related]
16. Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates.
Zhu Z; Mao X; Wu Q; Zhang J; Deng X
J Food Sci; 2021 Mar; 86(3):824-833. PubMed ID: 33586780
[TBL] [Abstract][Full Text] [Related]
17. Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry.
Zhang X; Yang X; Li Y; Wang Z; He X; Sun J
Foods; 2022 Jan; 11(3):. PubMed ID: 35159534
[TBL] [Abstract][Full Text] [Related]
18. Structural elucidation of possible lutein oxidation products mediated through peroxyl radical inducer 2,2'-Azobis (2-methylpropionamidine) dihydrochloride: antioxidant and cytotoxic influence of oxidized lutein in HeLa cells.
Lakshminarayana R; Aruna G; Sathisha UV; Dharmesh SM; Baskaran V
Chem Biol Interact; 2013 Apr; 203(2):448-55. PubMed ID: 23518229
[TBL] [Abstract][Full Text] [Related]
19. Improved oxidative barrier properties of emulsions stabilized by silica-polymer microparticles for enhanced stability of encapsulants.
Zhao Y; Guan Y; Pan Y; Nitin N; Tikekar RV
Food Res Int; 2015 Aug; 74():269-274. PubMed ID: 28411992
[TBL] [Abstract][Full Text] [Related]
20. Effect of layer-by-layer coatings and localization of antioxidant on oxidative stability of a model encapsulated bioactive compound in oil-in-water emulsions.
Pan Y; Nitin N
Colloids Surf B Biointerfaces; 2015 Nov; 135():472-480. PubMed ID: 26283496
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]