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Journal Abstract Search

394 related items for PubMed ID: 30170367

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  • 3. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH.
    Owens C, Griffin K, Khouryieh H, Williams K.
    Food Chem; 2018 Jan 15; 239():314-322. PubMed ID: 28873574
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  • 5. 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
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  • 6. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
    Khouryieh H, Puli G, Williams K, Aramouni F.
    Food Chem; 2015 Jan 15; 167():340-8. PubMed ID: 25148996
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  • 7. 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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  • 8. 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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  • 9. Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates.
    Delfanian M, Razavi SMA, Haddad Khodaparast MH, Esmaeilzadeh Kenari R, Golmohammadzadeh S.
    Food Res Int; 2018 Jun 15; 108():136-143. PubMed ID: 29735042
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  • 12. 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
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  • 13. 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
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  • 14. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
    Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA.
    J Food Sci; 2008 Apr 15; 73(3):C167-72. PubMed ID: 18387094
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  • 15. 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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  • 16. 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 15; 99(5):3305-3315. PubMed ID: 26947286
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  • 17. 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 May 15; 75(1):C1-8. PubMed ID: 20492138
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  • 18. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
    Qiu C, Zhao M, Decker EA, McClements DJ.
    Food Chem; 2015 May 15; 175():249-57. PubMed ID: 25577077
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  • 19. 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
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  • 20. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M, McClements DJ, Decker EA.
    J Agric Food Chem; 2003 Feb 26; 51(5):1435-9. PubMed ID: 12590494
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