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Journal Abstract Search

193 related items for PubMed ID: 17574395

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  • 6. Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate.
    Li X, Fang Y, Phillips GO, Al-Assaf S.
    J Agric Food Chem; 2013 Feb 13; 61(6):1388-96. PubMed ID: 23339540
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  • 7. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin.
    Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):1949-1959. PubMed ID: 33075343
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  • 9. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
    Pallandre S, Decker EA, McClements DJ.
    J Food Sci; 2007 Nov 15; 72(9):E518-24. PubMed ID: 18034721
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  • 12. Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH.
    Roudsari M, Nakamura A, Smith A, Corredig M.
    J Agric Food Chem; 2006 Feb 22; 54(4):1434-41. PubMed ID: 16478271
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  • 18. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1 H NMR relaxometry study.
    Akkaya S, Ozel B, Oztop MH, Yanik DK, Gogus F.
    J Food Sci; 2021 Jan 22; 86(1):120-128. PubMed ID: 33336400
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  • 19. Thermodynamic compatibility of sodium caseinate with different pectins. Influence of the milieu conditions and pectin modifications.
    Einhorn-Stoll U, Salazar T, Jaafar B, Kunzek H.
    Nahrung; 2001 Oct 22; 45(5):332-7. PubMed ID: 11715344
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