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Journal Abstract Search

232 related items for PubMed ID: 30702738

  • 1. Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage.
    Wijaya W, Harfieyanto RC, Dewettinck K, Patel AR, Van der Meeren P.
    Food Funct; 2019 Feb 20; 10(2):986-996. PubMed ID: 30702738
    [Abstract] [Full Text] [Related]

  • 2. High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
    Wijaya W, Van der Meeren P, Wijaya CH, Patel AR.
    Food Funct; 2017 Feb 22; 8(2):584-594. PubMed ID: 27730226
    [Abstract] [Full Text] [Related]

  • 3. Stabilization of whey protein isolate-pectin complexes by heat.
    Gentès MC, St-Gelais D, Turgeon SL.
    J Agric Food Chem; 2010 Jun 09; 58(11):7051-8. PubMed ID: 20462219
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  • 4. Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee.
    Wang S, Ye X, Sun Y, Liang J, Yue P, Gao X.
    Food Chem; 2021 Jan 30; 336():127707. PubMed ID: 32763737
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  • 5. Application of whey protein-pectin nano-complex carriers for loading of lactoferrin.
    Raei M, Shahidi F, Farhoodi M, Jafari SM, Rafe A.
    Int J Biol Macromol; 2017 Dec 30; 105(Pt 1):281-291. PubMed ID: 28693995
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  • 6. Complexation of high methoxyl pectin with ethanol desolvated whey protein nanoparticles: physico-chemical properties and encapsulation behaviour.
    Gülseren I, Fang Y, Corredig M.
    Food Funct; 2012 Aug 30; 3(8):859-66. PubMed ID: 22669210
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  • 7. Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage.
    Yi J, Peng G, Zheng S, Wen Z, Gan C, Fan Y.
    Food Chem; 2021 Jun 30; 348():129102. PubMed ID: 33508599
    [Abstract] [Full Text] [Related]

  • 8. Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide.
    Zamani H, Zamani S, Zhang Z, Abbaspourrad A.
    J Food Sci; 2020 Apr 30; 85(4):989-997. PubMed ID: 32198761
    [Abstract] [Full Text] [Related]

  • 9. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.
    Xiao Y, Qi PX, Wickham ED.
    Food Chem; 2020 Nov 15; 330():127280. PubMed ID: 32540520
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  • 12. Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels.
    Kwan A, Davidov-Pardo G.
    Food Chem; 2018 Jun 01; 250():46-53. PubMed ID: 29412926
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  • 13. Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure Treatment.
    Im S, Jones OG, Choi SJ.
    Foods; 2023 Nov 22; 12(23):. PubMed ID: 38231650
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  • 14. Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH.
    Zhang S, Zhang Z, Lin M, Vardhanabhuti B.
    J Agric Food Chem; 2012 Dec 05; 60(48):12029-35. PubMed ID: 23134232
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  • 15. Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin.
    Ladda K, Navale J, Gharibzahedi SMT, Krishania M, Bangar SP, Khubber S.
    Int J Biol Macromol; 2024 Aug 05; 274(Pt 1):133292. PubMed ID: 38914392
    [Abstract] [Full Text] [Related]

  • 16. The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.
    Li H, Zhang Y, Liu X, Li M, Zhang L, Yang J, Li D, Li H, Wang X, Yu J.
    J Food Sci; 2023 Jun 05; 88(6):2273-2285. PubMed ID: 37092311
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