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PUBMED FOR HANDHELDS

Journal Abstract Search

359 related items for PubMed ID: 19403278

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  • 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
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  • 10. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.
    Xu D, Yuan F, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2013 Aug 15; 139(1-4):1098-104. PubMed ID: 23561214
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  • 11. High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
    Wijaya W, Van der Meeren P, Wijaya CH, Patel AR.
    Food Funct; 2017 Feb 22; 8(2):584-594. PubMed ID: 27730226
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  • 17. Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate.
    Mohammadi A, Jafari SM, Assadpour E, Faridi Esfanjani A.
    Int J Biol Macromol; 2016 Jan 22; 82():816-22. PubMed ID: 26459167
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  • 19. 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 01; 113():107-14. PubMed ID: 24060935
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  • 20. Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases.
    Iqbal S, Chen XD, Kirk TV, Huang H.
    Colloids Surf B Biointerfaces; 2020 Jan 01; 185():110629. PubMed ID: 31734090
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