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Journal Abstract Search

1089 related items for PubMed ID: 23922288

  • 1. 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; 20(8):617-28. PubMed ID: 23922288
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  • 2. 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
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  • 4. 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
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  • 8. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
    Ye A, Hemar Y, Singh H.
    J Agric Food Chem; 2004 Aug 25; 52(17):5491-8. PubMed ID: 15315390
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  • 10. 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 25; 84(6):1273-1280. PubMed ID: 31059587
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  • 12. Kinetic study of aggregation of milk protein and/or surfactant-stabilized oil-in-water emulsions by sedimentation field-flow fractionation.
    Kenta S, Raikos V, Vagena A, Sevastos D, Kapolos J, Koliadima A, Karaiskakis G.
    J Chromatogr A; 2013 Aug 30; 1305():221-9. PubMed ID: 23899382
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  • 15. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions.
    Jiang M, Liu Y, Han Q, Zhang Y.
    J Sci Food Agric; 2024 Oct 30; 104(13):7985-7995. PubMed ID: 38828561
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  • 16. Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction.
    Du Y, Shi S, Jiang Y, Xiong H, Woo MW, Zhao Q, Bai C, Zhou Q, Sun W.
    J Sci Food Agric; 2013 Jan 15; 93(1):125-33. PubMed ID: 22674246
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  • 19. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses.
    Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T.
    J Food Sci; 2019 Nov 15; 84(11):3213-3221. PubMed ID: 31589344
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  • 20. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.
    Fioramonti SA, Stepanic EM, Tibaldo AM, Pavón YL, Santiago LG.
    Food Res Int; 2019 May 15; 119():931-940. PubMed ID: 30884733
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