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458 related items for PubMed ID: 28074943

  • 1. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
    Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A.
    Food Funct; 2017 Jan 25; 8(1):415-423. PubMed ID: 28074943
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
    Xu D, Aihemaiti Z, Cao Y, Teng C, Li X.
    Food Chem; 2016 Jul 01; 202():156-64. PubMed ID: 26920280
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M.
    J Agric Food Chem; 2015 Oct 28; 63(42):9239-50. PubMed ID: 26457588
    [Abstract] [Full Text] [Related]

  • 5. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
    Li X, Wang X, Xu D, Cao Y, Wang S, Wang B, Sun B, Yuan F, Gao Y.
    Food Chem; 2018 Jan 15; 239():75-85. PubMed ID: 28873631
    [Abstract] [Full Text] [Related]

  • 6. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.
    Sepeidnameh M, Hosseini SMH, Niakosari M, Mesbahi GR, Yousefi GH, Golmakani MT, Nejadmansouri M.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt B):1639-1647. PubMed ID: 30170367
    [Abstract] [Full Text] [Related]

  • 7. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W, Wang W, Guo M, Li Y, Meng F, Liu D.
    Food Chem; 2022 May 01; 375():131706. PubMed ID: 34952387
    [Abstract] [Full Text] [Related]

  • 8. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
    Gomes A, Costa ALR, Cardoso DD, Náthia-Neves G, Meireles MAA, Cunha RL.
    Food Chem; 2021 Mar 30; 341(Pt 2):128155. PubMed ID: 33045587
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy.
    Khalloufi S, Corredig M, Alexander M.
    Colloids Surf B Biointerfaces; 2009 Feb 01; 68(2):145-53. PubMed ID: 19028083
    [Abstract] [Full Text] [Related]

  • 11. Stability and partitioning of β-carotene in whey protein emulsions during storage.
    Fahmi Wan Mohamad WA, McNaughton D, Buckow R, Augustin MA.
    Food Funct; 2017 Nov 15; 8(11):3917-3925. PubMed ID: 28920995
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK, Khouryieh H, Williams K, Conte E.
    Food Chem; 2016 Dec 01; 212():332-40. PubMed ID: 27374540
    [Abstract] [Full Text] [Related]

  • 14. Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions.
    Yi J, Liu Y, Zhang Y, Gao L.
    J Agric Food Chem; 2018 Sep 12; 66(36):9481-9489. PubMed ID: 30125505
    [Abstract] [Full Text] [Related]

  • 15. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.
    Zhang J, Qi X, Shen M, Yu Q, Chen Y, Xie J.
    Food Res Int; 2023 Dec 12; 174(Pt 1):113584. PubMed ID: 37986450
    [Abstract] [Full Text] [Related]

  • 16. Preparation and characterization of beta-carotene nanodispersions prepared by solvent displacement technique.
    Chu BS, Ichikawa S, Kanafusa S, Nakajima M.
    J Agric Food Chem; 2007 Aug 08; 55(16):6754-60. PubMed ID: 17630759
    [Abstract] [Full Text] [Related]

  • 17. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.
    Hou Z, Gao Y, Yuan F, Liu Y, Li C, Xu D.
    J Agric Food Chem; 2010 Aug 11; 58(15):8604-11. PubMed ID: 20681649
    [Abstract] [Full Text] [Related]

  • 18. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions.
    Sheng B, Li L, Zhang X, Jiao W, Zhao D, Wang X, Wan L, Li B, Rong H.
    Molecules; 2018 Feb 23; 23(2):. PubMed ID: 29473885
    [Abstract] [Full Text] [Related]

  • 19. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets.
    Li X, Wang X, Xu D, Cao Y, Wang S, Wang B, Wang C, Sun B.
    Food Funct; 2017 Aug 01; 8(8):2748-2759. PubMed ID: 28702650
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 99(5):3305-3315. PubMed ID: 26947286
    [Abstract] [Full Text] [Related]

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