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Journal Abstract Search

343 related items for PubMed ID: 30825847

  • 21. The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules.
    Zhang Y, Tan C, Abbas S, Eric K, Zhang X, Xia S, Jia C.
    Colloids Surf B Biointerfaces; 2014 Aug 01; 120():63-70. PubMed ID: 24905680
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  • 28. Interfacial and oil/water emulsions characterization of potato protein isolates.
    Romero A, Beaumal V, David-Briand E, Cordobés F, Guerrero A, Anton M.
    J Agric Food Chem; 2011 Sep 14; 59(17):9466-74. PubMed ID: 21806058
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  • 29. Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes.
    Yin B, Deng W, Xu K, Huang L, Yao P.
    J Colloid Interface Sci; 2012 Aug 15; 380(1):51-9. PubMed ID: 22682324
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  • 30. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides.
    Cheng Y, Chen J, Xiong YL.
    J Agric Food Chem; 2014 Nov 26; 62(47):11575-81. PubMed ID: 25372669
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  • 32. Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.
    Gao ZM, Wang JM, Wu NN, Wan ZL, Guo J, Yang XQ, Yin SW.
    J Agric Food Chem; 2013 Aug 14; 61(32):7838-47. PubMed ID: 23865496
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  • 33. Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models.
    Malaki Nik A, Wright AJ, Corredig M.
    Colloids Surf B Biointerfaces; 2011 Apr 01; 83(2):321-30. PubMed ID: 21194901
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  • 34. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
    Chen XW, Wang JM, Yang XQ, Qi JR, Hou JJ.
    J Food Sci; 2016 Sep 01; 81(9):C2149-57. PubMed ID: 27467966
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  • 36. Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate.
    Zhu B, Yang J, Dou J, Ning Y, Qi B, Li Y.
    Food Chem; 2024 Jul 30; 447():138901. PubMed ID: 38458131
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  • 37. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
    Liu F, Tang CH.
    J Agric Food Chem; 2013 Sep 18; 61(37):8888-98. PubMed ID: 23977961
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  • 40. The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate.
    Wang F, Li J, Wang Y, Liu H, Yu B, Zhao H, Zhang R, Tao H, Ren X, Cui B.
    Food Chem; 2024 Nov 01; 457():140101. PubMed ID: 38901349
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