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Journal Abstract Search

401 related items for PubMed ID: 11377937

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  • 3. Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin.
    Scherze I, Muschiolik G.
    Colloids Surf B Biointerfaces; 2001 Jul; 21(1-3):107-117. PubMed ID: 11377940
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  • 5. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E, Vittayanont M, Srigam S, McClements DJ.
    J Agric Food Chem; 2005 Jul 13; 53(14):5747-53. PubMed ID: 15998143
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  • 10. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA, Cavallieri ÂL, Netto FM, Cunha RL.
    Food Funct; 2013 Sep 13; 4(9):1322-31. PubMed ID: 23799542
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  • 11. 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 13; 84(6):1273-1280. PubMed ID: 31059587
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  • 13. 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 13; 20(8):617-28. PubMed ID: 23922288
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  • 17. Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.
    Liang L, Chen F, Wang X, Jin Q, Decker EA, McClements DJ.
    J Agric Food Chem; 2017 Jun 14; 65(23):4755-4765. PubMed ID: 28534401
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  • 18. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
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  • 19. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y.
    J Sci Food Agric; 2021 Jan 15; 101(1):262-271. PubMed ID: 32627183
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  • 20. 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 15; 100(1):287-294. PubMed ID: 31525263
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