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1108 related items for PubMed ID: 30016098

  • 1. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS, Luo ZG, Peng XC, Lu XX, Zou YX.
    J Agric Food Chem; 2018 Aug 08; 66(31):8363-8370. PubMed ID: 30016098
    [Abstract] [Full Text] [Related]

  • 2. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.
    Qin XS, Luo ZG, Peng XC.
    J Agric Food Chem; 2018 May 02; 66(17):4449-4457. PubMed ID: 29664623
    [Abstract] [Full Text] [Related]

  • 3. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF, Zheng J, Liu F, Qiu CY, Lin WF, Tang CH.
    Food Funct; 2017 Aug 01; 8(8):2974-2981. PubMed ID: 28745770
    [Abstract] [Full Text] [Related]

  • 4. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
    Jiang F, Zhu Y, Hu WX, Li M, Liu Y, Feng J, Lv X, Yu X, Du SK.
    Food Chem; 2023 Nov 30; 427():136697. PubMed ID: 37379746
    [Abstract] [Full Text] [Related]

  • 5. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
    Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W.
    Food Chem; 2020 Jan 15; 303():125401. PubMed ID: 31466031
    [Abstract] [Full Text] [Related]

  • 6. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream.
    Hei X, Liu Z, Li S, Wu C, Jiao B, Hu H, Ma X, Zhu J, Adhikari B, Wang Q, Shi A.
    Int J Biol Macromol; 2024 Feb 15; 257(Pt 1):128183. PubMed ID: 37977455
    [Abstract] [Full Text] [Related]

  • 7. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles.
    He X, Yang W, Zhao Q, Qin X.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 2):126755. PubMed ID: 37678683
    [Abstract] [Full Text] [Related]

  • 8. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W, Jia Y, Li J, Sun H, Cai L, Wu G, Kang M, Zang J, Luo D.
    Int J Biol Macromol; 2024 Mar 31; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

  • 9. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
    Liu F, Tang CH.
    J Agric Food Chem; 2013 Sep 18; 61(37):8888-98. PubMed ID: 23977961
    [Abstract] [Full Text] [Related]

  • 10. Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi.
    Xu X, Fan L, Li J.
    J Sci Food Agric; 2024 Nov 18; 104(14):8621-8633. PubMed ID: 39011982
    [Abstract] [Full Text] [Related]

  • 11. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
    Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M.
    J Sci Food Agric; 2024 Aug 30; 104(11):6483-6493. PubMed ID: 38507329
    [Abstract] [Full Text] [Related]

  • 12. Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols.
    Shao P, Zhang H, Niu B, Jin W.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt B):2032-2039. PubMed ID: 30021133
    [Abstract] [Full Text] [Related]

  • 13. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
    Li D, Wu Y, Yin H, Feng W, Ma X, Xiao H, Xin W, Li C.
    Int J Biol Macromol; 2023 Sep 30; 249():125893. PubMed ID: 37473886
    [Abstract] [Full Text] [Related]

  • 14. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough.
    Zhang C, Yang Y, Ma C, Wang B, Bian X, Zhang G, Liu X, Song Z, Zhang N.
    Int J Biol Macromol; 2024 Sep 30; 276(Pt 1):133778. PubMed ID: 38992541
    [Abstract] [Full Text] [Related]

  • 15. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W, Ning Y, Sun Y, Sun H, Jia Y, Chai L, Luo D, Shah BR.
    Int J Biol Macromol; 2023 Apr 01; 233():123653. PubMed ID: 36780967
    [Abstract] [Full Text] [Related]

  • 16. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification.
    Taha A, Ahmed E, Hu T, Xu X, Pan S, Hu H.
    Ultrason Sonochem; 2019 Nov 01; 58():104627. PubMed ID: 31450289
    [Abstract] [Full Text] [Related]

  • 17. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses.
    Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T.
    J Food Sci; 2019 Nov 01; 84(11):3213-3221. PubMed ID: 31589344
    [Abstract] [Full Text] [Related]

  • 18. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion.
    Song Z, Yang Y, Chen F, Fan J, Wang B, Bian X, Xu Y, Liu B, Fu Y, Shi Y, Zhang X, Zhang N.
    Foods; 2022 Dec 12; 11(24):. PubMed ID: 36553760
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.
    Yang H, Su Z, Meng X, Zhang X, Kennedy JF, Liu B.
    Carbohydr Polym; 2020 Nov 01; 247():116712. PubMed ID: 32829840
    [Abstract] [Full Text] [Related]

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