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Journal Abstract Search

229 related items for PubMed ID: 30716959

  • 21.
    ; . PubMed ID:
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  • 22. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
    Sha L, Koosis AO, Wang Q, True AD, Xiong YL.
    Food Chem; 2021 Jul 15; 350():129271. PubMed ID: 33618095
    [Abstract] [Full Text] [Related]

  • 23. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers.
    Dai L, Yang S, Wei Y, Sun C, McClements DJ, Mao L, Gao Y.
    Food Chem; 2019 Mar 01; 275():246-254. PubMed ID: 30724194
    [Abstract] [Full Text] [Related]

  • 24. Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs).
    Wang LJ, Hu YQ, Yin SW, Yang XQ, Lai FR, Wang SQ.
    J Agric Food Chem; 2015 Mar 11; 63(9):2514-24. PubMed ID: 25636210
    [Abstract] [Full Text] [Related]

  • 25.
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  • 26. Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein.
    Santos J, Alcaide-González MA, Trujillo-Cayado LA, Carrillo F, Alfaro-Rodríguez MC.
    Int J Biol Macromol; 2020 Jun 15; 153():747-754. PubMed ID: 32171827
    [Abstract] [Full Text] [Related]

  • 27. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
    [Abstract] [Full Text] [Related]

  • 28. Relationship between rheological properties and one-step W/O/W multiple emulsion formation.
    Morais JM, Rocha-Filho PA, Burgess DJ.
    Langmuir; 2010 Dec 07; 26(23):17874-81. PubMed ID: 21033721
    [Abstract] [Full Text] [Related]

  • 29. Rheology and stability of acidified food emulsions treated with high pressure.
    Arora A, Chism GW, Shellhammer TH.
    J Agric Food Chem; 2003 Apr 23; 51(9):2591-6. PubMed ID: 12696942
    [Abstract] [Full Text] [Related]

  • 30. Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin.
    Zhang C, Zhang Y, Qiu B, Liu Z, Gao X, Zhang N, Liu X, Qi S, Li L, Liu W.
    Ultrason Sonochem; 2024 Jul 23; 107():106936. PubMed ID: 38834000
    [Abstract] [Full Text] [Related]

  • 31. Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion.
    Qamar S, Bhandari B, Prakash S.
    Food Res Int; 2019 Feb 23; 116():1374-1385. PubMed ID: 30716929
    [Abstract] [Full Text] [Related]

  • 32. Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture.
    Zhou FZ, Huang XN, Wu ZL, Yin SW, Zhu JH, Tang CH, Yang XQ.
    J Agric Food Chem; 2018 Oct 24; 66(42):11113-11123. PubMed ID: 30272970
    [Abstract] [Full Text] [Related]

  • 33. Fabrication and characterization of electrospun core-shell nanofibers of bilayer zein/pullulan emulsions crosslinked by genipin.
    Weng J, Chen M, Zou Y, Li Y, Lan Y, Zhang H.
    Int J Biol Macromol; 2024 Nov 24; 281(Pt 3):136324. PubMed ID: 39374723
    [Abstract] [Full Text] [Related]

  • 34. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.
    Zhu Q, Qiu S, Zhang H, Cheng Y, Yin L.
    Food Chem; 2018 Jul 01; 253():63-70. PubMed ID: 29502845
    [Abstract] [Full Text] [Related]

  • 35. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
    Li R, Dai T, Tan Y, Fu G, Wan Y, Liu C, McClements DJ.
    Food Chem; 2020 Apr 25; 310():125828. PubMed ID: 31812319
    [Abstract] [Full Text] [Related]

  • 36. Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions.
    Chen S, Wang X, Xu Y, Zhang X, Wang X, Jiang L.
    J Oleo Sci; 2019 May 01; 68(5):409-418. PubMed ID: 30971642
    [Abstract] [Full Text] [Related]

  • 37. Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning.
    Weng J, Zou Y, Zhang Y, Zhang H.
    Food Chem; 2023 Dec 15; 429():136860. PubMed ID: 37478611
    [Abstract] [Full Text] [Related]

  • 38. Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions.
    Wu B, Zhang S, Jiang X, Hou P, Xin Y, Zhang L, Zhang J, Zhou D.
    Int J Biol Macromol; 2022 Dec 01; 222(Pt A):121-131. PubMed ID: 36113597
    [Abstract] [Full Text] [Related]

  • 39. Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles.
    Zou Y, Guo J, Yin SW, Wang JM, Yang XQ.
    J Agric Food Chem; 2015 Aug 26; 63(33):7405-14. PubMed ID: 26226053
    [Abstract] [Full Text] [Related]

  • 40. Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties.
    Jiang Y, Zhang C, Yuan J, Wu Y, Li F, I N Waterhouse G, Li D, Huang Q.
    Food Chem; 2021 Jul 01; 349():129112. PubMed ID: 33581437
    [Abstract] [Full Text] [Related]

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