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Journal Abstract Search

279 related items for PubMed ID: 28917922

  • 1.
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  • 2. The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin.
    Liu K, Zha XQ, Shen WD, Li QM, Pan LH, Luo JP.
    Carbohydr Polym; 2020 May 15; 236():116009. PubMed ID: 32172837
    [Abstract] [Full Text] [Related]

  • 3. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin.
    Liu K, Kong XL, Li QM, Zhang HL, Zha XQ, Luo JP.
    Carbohydr Polym; 2020 Jan 01; 227():115337. PubMed ID: 31590880
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  • 4. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 01; 82(4):506-12. PubMed ID: 26234882
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  • 5. Mixed gels from whey protein isolate and cellulose microfibrils.
    Peng J, Calabrese V, Ainis WN, Scager R, Velikov KP, Venema P, van der Linden E.
    Int J Biol Macromol; 2019 Mar 01; 124():1094-1105. PubMed ID: 30476515
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  • 7. Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel.
    Shen X, Zhao C, Guo M.
    Ultrason Sonochem; 2017 Nov 01; 39():810-815. PubMed ID: 28733010
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  • 9. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W, Nakamura T.
    Biosci Biotechnol Biochem; 2017 Apr 01; 81(4):839-847. PubMed ID: 28140770
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  • 12. Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle.
    Shiroodi SG, Rasco BA, Lo YM.
    J Food Sci; 2015 Jul 01; 80(7):E1498-505. PubMed ID: 26012512
    [Abstract] [Full Text] [Related]

  • 13. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate.
    Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L.
    Biomacromolecules; 2016 Nov 14; 17(11):3800-3807. PubMed ID: 27712058
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  • 14. Rheology and microstructure of kefiran and whey protein mixed gels.
    Kazazi H, Khodaiyan F, Rezaei K, Pishvaei M, Mohammadifar MA, Moieni S.
    J Food Sci Technol; 2017 Apr 14; 54(5):1168-1174. PubMed ID: 28416866
    [Abstract] [Full Text] [Related]

  • 15. Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees.
    Li Y, Cai M, Liu H, Liu X.
    Int J Biol Macromol; 2023 May 31; 238():124138. PubMed ID: 36963538
    [Abstract] [Full Text] [Related]

  • 16. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H, Mu Z, Xu H, Bilawal A, Jiang Z, Hou J.
    Food Res Int; 2024 Sep 31; 192():114764. PubMed ID: 39147556
    [Abstract] [Full Text] [Related]

  • 17. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils.
    Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E.
    J Food Sci; 2019 May 31; 84(5):1094-1103. PubMed ID: 31038744
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  • 19. Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.
    Huan Y, Zhang S, Vardhanabhuti B.
    J Food Sci; 2016 Feb 31; 81(2):N502-7. PubMed ID: 26754045
    [Abstract] [Full Text] [Related]

  • 20. Structure and rheological properties of extruded whey protein isolate: Impact of inulin.
    Li J, Yang J, Li J, Gantumur MA, Wei X, Oh KC, Jiang Z.
    Int J Biol Macromol; 2023 Jan 31; 226():1570-1578. PubMed ID: 36450303
    [Abstract] [Full Text] [Related]

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