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Journal Abstract Search

343 related items for PubMed ID: 30825847

  • 1. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability.
    Chen W, Liang G, Li X, He Z, Zeng M, Gao D, Qin F, Goff HD, Chen J.
    Colloids Surf B Biointerfaces; 2019 May 01; 177():550-558. PubMed ID: 30825847
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  • 3. Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties.
    Li W, Zhao H, He Z, Zeng M, Qin F, Chen J.
    Colloids Surf B Biointerfaces; 2016 Feb 01; 138():70-7. PubMed ID: 26655794
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  • 6. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
    Guan H, Diao X, Liu D, Han J, Kong B, Liu D, Gao C, Zhang L.
    J Sci Food Agric; 2020 Aug 01; 100(10):3910-3919. PubMed ID: 32342985
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  • 7. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.
    Wang JM, Xia N, Yang XQ, Yin SW, Qi JR, He XT, Yuan DB, Wang LJ.
    J Agric Food Chem; 2012 Mar 28; 60(12):3302-10. PubMed ID: 22372478
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  • 8. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.
    Chen L, Chen J, Ren J, Zhao M.
    J Agric Food Chem; 2011 Mar 23; 59(6):2600-9. PubMed ID: 21329351
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  • 11. Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin.
    Keerati-u-rai M, Corredig M.
    J Agric Food Chem; 2010 Aug 25; 58(16):9171-80. PubMed ID: 23654241
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  • 16. Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface.
    Dai L, Bergfreund J, Reichert CL, Fischer P, Weiss J.
    J Colloid Interface Sci; 2019 Sep 01; 551():297-304. PubMed ID: 31096137
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  • 17. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions.
    Pan X, Fang Y, Wang L, Shi Y, Xie M, Xia J, Pei F, Li P, Xiong W, Shen X, Hu Q.
    J Agric Food Chem; 2019 Apr 10; 67(14):4023-4030. PubMed ID: 30901199
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  • 19. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
    Wan ZL, Wang JM, Wang LY, Yuan Y, Yang XQ.
    Food Chem; 2014 Oct 15; 161():324-31. PubMed ID: 24837958
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