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Journal Abstract Search

788 related items for PubMed ID: 26841309

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  • 2. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.
    Luo B, Chen L, Peng J, Sun J.
    J Texture Stud; 2024 Aug; 55(4):e12855. PubMed ID: 38992897
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  • 3. Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.
    Chen H, Gan J, Ji A, Song S, Yin L.
    Food Chem; 2019 Sep 15; 292():188-196. PubMed ID: 31054664
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  • 4. 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 15; 81(8):E1971-80. PubMed ID: 27384744
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  • 7. Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation.
    Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J.
    J Agric Food Chem; 2017 May 24; 65(20):4153-4160. PubMed ID: 28453286
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  • 10. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.
    Maier C, Reichert CL, Weiss J.
    J Food Sci; 2016 Oct 24; 81(10):E2484-E2491. PubMed ID: 27636707
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  • 11. 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
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  • 14. Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils.
    Li Q, He Q, Xu M, Li J, Liu X, Wan Z, Yang X.
    J Agric Food Chem; 2020 Jan 29; 68(4):1051-1063. PubMed ID: 31910005
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  • 15. 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
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  • 16. 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
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  • 17. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.
    Pan Y, Li XM, Meng R, Xu BC, Zhang B.
    J Agric Food Chem; 2021 Mar 03; 69(8):2557-2563. PubMed ID: 33617251
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  • 18. Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier.
    Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA.
    Int J Biol Macromol; 2023 Jan 31; 226():679-689. PubMed ID: 36436597
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  • 19. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein.
    Zhou Y, Niu H, Luo T, Yun Y, Zhang M, Chen W, Zhong Q, Zhang H, Chen H, Chen W.
    Int J Biol Macromol; 2021 Jul 31; 183():1621-1629. PubMed ID: 34000314
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  • 20. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.
    Verrijssen TA, Christiaens S, Verkempinck SH, Boeve J, Grauwet T, Van Loey AM, Salvia-Trujillo L, Hendrickx ME.
    J Food Sci; 2016 Oct 31; 81(10):C2327-C2336. PubMed ID: 27680678
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