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Journal Abstract Search

569 related items for PubMed ID: 26947286

  • 1. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
    Huan Y, Zhang S, Vardhanabhuti B.
    J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286
    [Abstract] [Full Text] [Related]

  • 2. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E, Vittayanont M, Srigam S, McClements DJ.
    J Agric Food Chem; 2005 Jul 13; 53(14):5747-53. PubMed ID: 15998143
    [Abstract] [Full Text] [Related]

  • 3. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
    Keowmaneechai E, McClements DJ.
    J Agric Food Chem; 2002 Nov 20; 50(24):7145-53. PubMed ID: 12428974
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  • 4. Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate.
    Lutz R, Aserin A, Wicker L, Garti N.
    Colloids Surf B Biointerfaces; 2009 Aug 01; 72(1):121-7. PubMed ID: 19403278
    [Abstract] [Full Text] [Related]

  • 5. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
    Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2011 Jan 12; 59(1):415-27. PubMed ID: 21133433
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  • 6. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate.
    Lutz R, Aserin A, Wicker L, Garti N.
    Colloids Surf B Biointerfaces; 2009 Nov 01; 74(1):178-85. PubMed ID: 19683899
    [Abstract] [Full Text] [Related]

  • 7. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M, McClements DJ, Decker EA.
    J Agric Food Chem; 2003 Mar 12; 51(6):1696-700. PubMed ID: 12617607
    [Abstract] [Full Text] [Related]

  • 8. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010 Mar 12; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 9. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA, Cavallieri ÂL, Netto FM, Cunha RL.
    Food Funct; 2013 Sep 12; 4(9):1322-31. PubMed ID: 23799542
    [Abstract] [Full Text] [Related]

  • 10. 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 12; 20(8):617-28. PubMed ID: 23922288
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  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M, Varidi M.
    Food Chem; 2021 Jun 15; 347():129079. PubMed ID: 33493834
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  • 15. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
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  • 17. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
    Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA.
    Food Chem; 2014 Aug 01; 156():374-9. PubMed ID: 24629983
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