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Journal Abstract Search

344 related items for PubMed ID: 28873631

  • 1. 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
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  • 3. The effect of unadsorbed proteins on the physiochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
    Li X, Wang X, Liu J, Xu D, Cao Y, Sun B.
    Food Funct; 2018 Jul 17; 9(7):3956-3964. PubMed ID: 29974102
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  • 4. Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets.
    Liu J, Xu D, Cao Y, Wang B, Wang S, Sun B.
    J Agric Food Chem; 2018 Nov 21; 66(46):12306-12315. PubMed ID: 30346753
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  • 5. 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
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  • 6. 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
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  • 8. Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin.
    de Figueiredo Furtado G, Michelon M, de Oliveira DRB, da Cunha RL.
    Food Res Int; 2016 Nov 25; 89(Pt 1):309-319. PubMed ID: 28460920
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  • 9. Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets.
    Mao Y, Julian McClements D.
    J Food Sci; 2012 May 25; 77(5):E144-52. PubMed ID: 23163941
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  • 10. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W.
    Food Res Int; 2019 May 25; 119():315-324. PubMed ID: 30884662
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  • 11. 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
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  • 12. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
    Wang H, Yan Y, Feng X, Wu Z, Guo Y, Li H, Zhu Q.
    J Food Sci; 2020 Oct 15; 85(10):3323-3332. PubMed ID: 32895972
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  • 13. 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 15; 81(10):E2484-E2491. PubMed ID: 27636707
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  • 14. Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions.
    Mao Y, McClements DJ.
    Food Funct; 2012 Oct 15; 3(10):1025-34. PubMed ID: 22790379
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  • 15. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets.
    Mao Y, McClements DJ.
    Food Chem; 2012 Sep 15; 134(2):872-9. PubMed ID: 23107702
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  • 20. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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