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Journal Abstract Search

151 related items for PubMed ID: 30545024

  • 21. Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions.
    Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X.
    Food Chem; 2024 Dec 01; 460(Pt 2):140536. PubMed ID: 39089037
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  • 24. Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation.
    Zhang B, Guo X, Zhu K, Peng W, Zhou H.
    Carbohydr Polym; 2015 Dec 01; 127():168-75. PubMed ID: 25965470
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  • 26. 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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  • 29. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
    Mao Y, McClements DJ.
    J Colloid Interface Sci; 2012 Aug 15; 380(1):60-6. PubMed ID: 22683214
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  • 30. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex.
    Wang C, Li J, Sun Y, Wang C, Guo M.
    J Dairy Sci; 2022 Aug 15; 105(8):6431-6446. PubMed ID: 35688741
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  • 31. 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
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  • 33. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate.
    Wang L, Li Y, Xiang D, Zhang W, Bai X.
    Int J Biol Macromol; 2020 Jun 01; 152():371-379. PubMed ID: 32084481
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  • 36. Conjugation of α-, β-, and κ-Caseins with Propylene Glycol Alginate Using a Transacylation Reaction as Novel Emulsifiers.
    Li N, Zhong Q.
    Biomacromolecules; 2021 Oct 11; 22(10):4395-4407. PubMed ID: 34587744
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  • 37. Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction.
    Du Y, Shi S, Jiang Y, Xiong H, Woo MW, Zhao Q, Bai C, Zhou Q, Sun W.
    J Sci Food Agric; 2013 Jan 15; 93(1):125-33. PubMed ID: 22674246
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  • 39. Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion.
    Xie M, Zhou C, Li X, Ma H, Liu Q, Hong P.
    Food Chem; 2024 Jul 01; 445():138703. PubMed ID: 38387313
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