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Journal Abstract Search

208 related items for PubMed ID: 24652237

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  • 2. Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Jun 21; 10(23):4173-83. PubMed ID: 24763731
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  • 4. Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis.
    Guo Q, Ye A, Lad M, Ferrua M, Dalgleish D, Singh H.
    Food Funct; 2015 Mar 21; 6(3):756-64. PubMed ID: 25562505
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  • 5. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.
    Singh TK, Øiseth SK, Lundin L, Day L.
    Food Funct; 2014 Nov 21; 5(11):2686-98. PubMed ID: 25205335
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  • 7. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG.
    Cao Y, Wang Q, Lin J, Ding YY, Han J.
    Food Res Int; 2024 Jan 21; 175():113686. PubMed ID: 38129029
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  • 9. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition.
    Liang B, Feng S, Zhang X, Ye Y, Sun C, Ji C, Li X.
    Int J Biol Macromol; 2024 Jun 21; 271(Pt 1):132512. PubMed ID: 38795879
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  • 10. Preparation, characterization, and in vitro gastrointestinal digestibility of oil-in-water emulsion-agar gels.
    Wang Z, Neves MA, Kobayashi I, Uemura K, Nakajima M.
    Biosci Biotechnol Biochem; 2013 Jun 21; 77(3):467-74. PubMed ID: 23470750
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  • 11. Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions.
    Li J, Ye A, Lee SJ, Singh H.
    Food Funct; 2012 Mar 21; 3(3):320-6. PubMed ID: 22234325
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  • 13. Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions.
    Zhang Y, Han M, Guo Q.
    Compr Rev Food Sci Food Saf; 2024 Nov 21; 23(6):e70034. PubMed ID: 39379312
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  • 14. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment.
    Sarkar A, Murray B, Holmes M, Ettelaie R, Abdalla A, Yang X.
    Soft Matter; 2016 Apr 21; 12(15):3558-69. PubMed ID: 26959339
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  • 15. Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type.
    Luo N, Ye A, Wolber FM, Singh H.
    Curr Res Food Sci; 2023 Apr 21; 6():100473. PubMed ID: 36910917
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  • 17. Relation between gelation conditions and the physical properties of whey protein particles.
    Sağlam D, Venema P, de Vries R, van Aelst A, van der Linden E.
    Langmuir; 2012 Apr 24; 28(16):6551-60. PubMed ID: 22471930
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  • 19. 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
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