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Journal Abstract Search

332 related items for PubMed ID: 22975397

  • 1. Complexation of bovine serum albumin and sugar beet pectin: stabilising oil-in-water emulsions.
    Li X, Fang Y, Al-Assaf S, Phillips GO, Jiang F.
    J Colloid Interface Sci; 2012 Dec 15; 388(1):103-11. PubMed ID: 22975397
    [Abstract] [Full Text] [Related]

  • 2. Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram.
    Li X, Fang Y, Al-Assaf S, Phillips GO, Yao X, Zhang Y, Zhao M, Zhang K, Jiang F.
    Langmuir; 2012 Jul 10; 28(27):10164-76. PubMed ID: 22697399
    [Abstract] [Full Text] [Related]

  • 3. Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface.
    Li X, Al-Assaf S, Fang Y, Phillips GO.
    Carbohydr Polym; 2013 Jan 16; 91(2):573-80. PubMed ID: 23121947
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N, Mao P, Lv R, Zhang K, Fang Y, Nishinari K, Phillips GO.
    J Food Sci; 2016 Aug 13; 81(8):E1971-80. PubMed ID: 27384744
    [Abstract] [Full Text] [Related]

  • 6. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
    Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5926-31. PubMed ID: 18582080
    [Abstract] [Full Text] [Related]

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  • 8. 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]

  • 9. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.
    Zeeb B, Gibis M, Fischer L, Weiss J.
    J Colloid Interface Sci; 2012 Dec 01; 387(1):65-73. PubMed ID: 22958854
    [Abstract] [Full Text] [Related]

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  • 11. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct 01; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 12. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin.
    Tang XY, Wang ZM, Meng HC, Lin JW, Guo XM, Zhang T, Chen HL, Lei CY, Yu SJ.
    J Agric Food Chem; 2021 Feb 03; 69(4):1318-1328. PubMed ID: 33480679
    [Abstract] [Full Text] [Related]

  • 13. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.
    Berton C, Genot C, Ropers MH.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):739-48. PubMed ID: 21167495
    [Abstract] [Full Text] [Related]

  • 14. Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin.
    Zeeb B, Fischer L, Weiss J.
    J Agric Food Chem; 2011 Oct 12; 59(19):10546-55. PubMed ID: 21888427
    [Abstract] [Full Text] [Related]

  • 15. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
    Guzey D, McClements DJ.
    J Agric Food Chem; 2007 Jan 24; 55(2):475-85. PubMed ID: 17227082
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength.
    Rangsansarid J, Fukada K.
    J Colloid Interface Sci; 2007 Dec 15; 316(2):779-86. PubMed ID: 17897667
    [Abstract] [Full Text] [Related]

  • 18. Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes.
    Zhou Y, Mei Y, Luo T, Chen W, Zhong Q, Chen H, Chen W.
    Molecules; 2021 May 10; 26(9):. PubMed ID: 34068822
    [Abstract] [Full Text] [Related]

  • 19. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.
    Xiao Y, Qi PX, Wickham ED.
    Food Chem; 2020 Nov 15; 330():127280. PubMed ID: 32540520
    [Abstract] [Full Text] [Related]

  • 20. Role of protein and ferulic acid in the emulsification properties of sugar beet pectin.
    Siew CK, Williams PA.
    J Agric Food Chem; 2008 Jun 11; 56(11):4164-71. PubMed ID: 18476693
    [Abstract] [Full Text] [Related]

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