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Journal Abstract Search

788 related items for PubMed ID: 26841309

  • 21. Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.
    Kim Y, Kim YS, Yoo SH, Kim KO.
    Food Chem; 2014 Feb 15; 145():950-5. PubMed ID: 24128568
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  • 22. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
    Niu H, Chen X, Luo T, Chen H, Fu X.
    Carbohydr Polym; 2022 Sep 01; 291():119623. PubMed ID: 35698416
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  • 23. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.
    Niu H, Hou K, Chen H, Fu X.
    Crit Rev Food Sci Nutr; 2024 Sep 01; 64(3):852-872. PubMed ID: 35950527
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  • 24. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
    Wan ZL, Wang JM, Wang LY, Yuan Y, Yang XQ.
    Food Chem; 2014 Oct 15; 161():324-31. PubMed ID: 24837958
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  • 25. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
    Liu C, Wang X.
    J Sci Food Agric; 2021 Dec 15; 101(15):6407-6416. PubMed ID: 33969885
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  • 26. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.
    Wang X, He Z, Zeng M, Qin F, Adhikari B, Chen J.
    Food Chem; 2017 Apr 15; 221():130-138. PubMed ID: 27979093
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  • 27. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.
    J Sci Food Agric; 2018 Jan 15; 98(2):799-806. PubMed ID: 28677851
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  • 28. Effect of pectin, starch, and locust bean gum on the interfacial activity of monostearin and β-lactoglobulin.
    López-Castejón ML, de la Fuente J, Ruiz M, Muñoz J.
    J Food Sci; 2012 Apr 15; 77(4):C353-8. PubMed ID: 22352850
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  • 29. 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
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  • 33. 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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  • 34. Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types.
    Yan W, Hua X, Zhang M, Qu Y, Yin L, Li Y, Jia X.
    Int J Biol Macromol; 2024 Nov 15; 279(Pt 3):135296. PubMed ID: 39236966
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  • 36. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk.
    Chen P, Chen W, Jiang S, Zhong Q, Chen H, Chen W.
    Molecules; 2018 Oct 10; 23(10):. PubMed ID: 30308985
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  • 37. Oil body extraction from high-fat and high-protein soybeans by laccase cross-linked beet pectin: physicochemical and oxidation properties.
    Zhao X, Wang K, Dou N, Zhao H, Hou D, Wei X, Jiang Z, Hou J.
    J Sci Food Agric; 2023 May 10; 103(7):3550-3557. PubMed ID: 36789528
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