218 related articles for article (PubMed ID: 9131188)
1. Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
Monahan FJ; McClements DJ; German JB
Adv Exp Med Biol; 1997; 415():127-36. PubMed ID: 9131188
[TBL] [Abstract][Full Text] [Related]
2. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
Jiménez-Flores R; Ye A; Singh H
J Agric Food Chem; 2005 May; 53(10):4213-9. PubMed ID: 15884863
[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. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
Huan Y; Zhang S; Vardhanabhuti B
J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286
[TBL] [Abstract][Full Text] [Related]
5. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
Tabatabaee Amid B; Mirhosseini H
Colloids Surf B Biointerfaces; 2014 Jan; 113():107-14. PubMed ID: 24060935
[TBL] [Abstract][Full Text] [Related]
6. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
Sun C; Gunasekaran S
J Food Sci; 2010; 75(1):C1-8. PubMed ID: 20492138
[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. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
Keowmaneechai E; McClements DJ
J Agric Food Chem; 2002 Nov; 50(24):7145-53. PubMed ID: 12428974
[TBL] [Abstract][Full Text] [Related]
9. Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment.
Ye A
Colloids Surf B Biointerfaces; 2010 Jun; 78(1):24-9. PubMed ID: 20211549
[TBL] [Abstract][Full Text] [Related]
10. Rheological properties and characterization of polymerized whey protein isolates.
Vardhanabhuti B; Foegeding EA
J Agric Food Chem; 1999 Sep; 47(9):3649-55. PubMed ID: 10552698
[TBL] [Abstract][Full Text] [Related]
11. Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate.
Lutz R; Aserin A; Wicker L; Garti N
Colloids Surf B Biointerfaces; 2009 Aug; 72(1):121-7. PubMed ID: 19403278
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
Yamamoto Y; Araki M
Biosci Biotechnol Biochem; 1997 Nov; 61(11):1791-5. PubMed ID: 9404055
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate.
Lutz R; Aserin A; Wicker L; Garti N
Colloids Surf B Biointerfaces; 2009 Nov; 74(1):178-85. PubMed ID: 19683899
[TBL] [Abstract][Full Text] [Related]
16. Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures.
Sünder A; Scherze I; Muschiolik G
Colloids Surf B Biointerfaces; 2001 Jul; 21(1-3):75-85. PubMed ID: 11377937
[TBL] [Abstract][Full Text] [Related]
17. Time-dependent polymerization of beta-lactoglobulin through disulphide bonds at the oil-water interface in emulsions.
Dickinson E; Matsumura Y
Int J Biol Macromol; 1991 Feb; 13(1):26-30. PubMed ID: 2059580
[TBL] [Abstract][Full Text] [Related]
18. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
Mohammadian M; Salami M; Emam-Djomeh Z; Momen S; Moosavi-Movahedi AA
Int J Biol Macromol; 2018 Dec; 120(Pt B):2247-2258. PubMed ID: 30125633
[TBL] [Abstract][Full Text] [Related]
19. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
Patel HA; Singh H; Anema SG; Creamer LK
J Agric Food Chem; 2006 May; 54(9):3409-20. PubMed ID: 16637702
[TBL] [Abstract][Full Text] [Related]
20. Role of Disulfide Bonds and Sulfhydryl Blocked by
Wu M; Li Z; Wei R; Luan Y; Hu J; Wang Q; Liu R; Ge Q; Yu H
Foods; 2021 Dec; 10(12):. PubMed ID: 34945628
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]