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1039 related items for PubMed ID: 18803411

  • 1. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
    Sakuno MM, Matsumoto S, Kawai S, Taihei K, Matsumura Y.
    Langmuir; 2008 Oct 21; 24(20):11483-8. PubMed ID: 18803411
    [Abstract] [Full Text] [Related]

  • 2. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability.
    Zhai J, Wooster TJ, Hoffmann SV, Lee TH, Augustin MA, Aguilar MI.
    Langmuir; 2011 Aug 02; 27(15):9227-36. PubMed ID: 21668007
    [Abstract] [Full Text] [Related]

  • 3. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
    Gu YS, Decker EA, McClements DJ.
    Langmuir; 2004 Oct 26; 20(22):9565-70. PubMed ID: 15491187
    [Abstract] [Full Text] [Related]

  • 4. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
    Kim HJ, Decker EA, McClements DJ.
    Langmuir; 2004 Nov 23; 20(24):10394-8. PubMed ID: 15544365
    [Abstract] [Full Text] [Related]

  • 5. Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin.
    Ye A, Singh H.
    J Colloid Interface Sci; 2006 Mar 01; 295(1):249-54. PubMed ID: 16139288
    [Abstract] [Full Text] [Related]

  • 6. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC, Øgendal LH, Skibsted LH.
    Langmuir; 2008 Mar 18; 24(6):2603-10. PubMed ID: 18288877
    [Abstract] [Full Text] [Related]

  • 7. Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and beta-lactoglobulin.
    Silletti E, Vitorino RM, Schipper R, Amado FM, Vingerhoeds MH.
    Arch Oral Biol; 2010 Apr 18; 55(4):268-78. PubMed ID: 20197185
    [Abstract] [Full Text] [Related]

  • 8. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
    Kim HJ, Decker EA, McClements DJ.
    Langmuir; 2005 Jan 04; 21(1):134-9. PubMed ID: 15620294
    [Abstract] [Full Text] [Related]

  • 9. Changes in beta-lactoglobulin conformation at the oil/water interface of emulsions studied by synchrotron radiation circular dichroism spectroscopy.
    Zhai J, Miles AJ, Pattenden LK, Lee TH, Augustin MA, Wallace BA, Aguilar MI, Wooster TJ.
    Biomacromolecules; 2010 Aug 09; 11(8):2136-42. PubMed ID: 20690721
    [Abstract] [Full Text] [Related]

  • 10. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
    Gu YS, Regnier L, McClements DJ.
    J Colloid Interface Sci; 2005 Jun 15; 286(2):551-8. PubMed ID: 15897070
    [Abstract] [Full Text] [Related]

  • 11. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.
    Zhai J, Hoffmann SV, Day L, Lee TH, Augustin MA, Aguilar MI, Wooster TJ.
    Langmuir; 2012 Feb 07; 28(5):2357-67. PubMed ID: 22201548
    [Abstract] [Full Text] [Related]

  • 12. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E, Mekhloufi G, Le Potier I, de Kerdaniel Tdu F, Grossiord JL, Rosilio V, Agnely F.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):467-77. PubMed ID: 21145063
    [Abstract] [Full Text] [Related]

  • 13. Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization.
    Lee SH, Lefèvre T, Subirade M, Paquin P.
    J Agric Food Chem; 2007 Dec 26; 55(26):10924-31. PubMed ID: 18044838
    [Abstract] [Full Text] [Related]

  • 14. Effect of gastric conditions on β-lactoglobulin interfacial networks: influence of the oil phase on protein structure.
    Maldonado-Valderrama J, Miller R, Fainerman VB, Wilde PJ, Morris VJ.
    Langmuir; 2010 Oct 19; 26(20):15901-8. PubMed ID: 20857971
    [Abstract] [Full Text] [Related]

  • 15. 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 18; 53(10):4213-9. PubMed ID: 15884863
    [Abstract] [Full Text] [Related]

  • 16. The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
    Rampon V, Brossard C, Mouhous-Riou N, Bousseau B, Llamas G, Genot C.
    Adv Colloid Interface Sci; 2004 May 20; 108-109():87-94. PubMed ID: 15072931
    [Abstract] [Full Text] [Related]

  • 17. Polymer and particle adsorption at the PDMS droplet-water interface.
    Prestidge CA, Barnes T, Simovic S.
    Adv Colloid Interface Sci; 2004 May 20; 108-109():105-18. PubMed ID: 15072933
    [Abstract] [Full Text] [Related]

  • 18. Conformation of beta-Lactoglobulin at an Oil/Water Interface as Determined from Proteolysis and Spectroscopic Methods.
    Dufour E, Dalgalarrondo M, Adam L.
    J Colloid Interface Sci; 1998 Nov 15; 207(2):264-272. PubMed ID: 9792769
    [Abstract] [Full Text] [Related]

  • 19. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
    Harnsilawat T, Pongsawatmanit R, McClements DJ.
    Biomacromolecules; 2006 Jun 15; 7(6):2052-8. PubMed ID: 16768433
    [Abstract] [Full Text] [Related]

  • 20. Conformation of beta-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil-Water Interface.
    Fang Y, Dalgleish DG.
    J Colloid Interface Sci; 1997 Dec 15; 196(2):292-298. PubMed ID: 9792754
    [Abstract] [Full Text] [Related]

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