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Journal Abstract Search

280 related items for PubMed ID: 26655794

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  • 2. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability.
    Chen W, Liang G, Li X, He Z, Zeng M, Gao D, Qin F, Goff HD, Chen J.
    Colloids Surf B Biointerfaces; 2019 May 01; 177():550-558. PubMed ID: 30825847
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  • 6. Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein - Dextran Conjugates.
    Wang Y, Yu J, Xu N, Wang G, Wang X.
    J Oleo Sci; 2019 Oct 03; 68(10):959-965. PubMed ID: 31511465
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  • 7. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.
    Wang JM, Xia N, Yang XQ, Yin SW, Qi JR, He XT, Yuan DB, Wang LJ.
    J Agric Food Chem; 2012 Mar 28; 60(12):3302-10. PubMed ID: 22372478
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  • 9. The emulsion flocculation stability of protein-carbohydrate diblock copolymers.
    Wooster TJ, Augustin MA.
    J Colloid Interface Sci; 2007 Sep 15; 313(2):665-75. PubMed ID: 17540395
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  • 10. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
    Wang L, Wu M, Liu HM.
    Carbohydr Polym; 2017 May 01; 163():181-190. PubMed ID: 28267495
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  • 14. The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules.
    Zhang Y, Tan C, Abbas S, Eric K, Zhang X, Xia S, Jia C.
    Colloids Surf B Biointerfaces; 2014 Aug 01; 120():63-70. PubMed ID: 24905680
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  • 17. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y.
    J Sci Food Agric; 2021 Jan 15; 101(1):262-271. PubMed ID: 32627183
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  • 18. Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.
    Jourdain LS, Schmitt C, Leser ME, Murray BS, Dickinson E.
    Langmuir; 2009 Sep 01; 25(17):10026-37. PubMed ID: 19459686
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  • 19. Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties.
    Wu T, Lin L, Zhang X, Wang X, Ding J.
    Food Res Int; 2023 Feb 01; 164():112317. PubMed ID: 36737910
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  • 20. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C, Zhang J, Qin W, Gu J, Zhang H, Duan Y, Ma H.
    Food Chem; 2020 Nov 30; 331():127374. PubMed ID: 32593796
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