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Journal Abstract Search

434 related items for PubMed ID: 31004637

  • 1. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
    Shao P, Feng J, Sun P, Ritzoulis C.
    Int J Biol Macromol; 2019 Jul 15; 133():466-472. PubMed ID: 31004637
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  • 3. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E, Mekhloufi G, Le Potier I, de Kerdaniel Tdu F, Grossiord JL, Rosilio V, Agnely F.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):467-77. PubMed ID: 21145063
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  • 4. Microencapsulation of oils using whey protein/gum Arabic coacervates.
    Weinbreck F, Minor M, de Kruif CG.
    J Microencapsul; 2004 Sep 15; 21(6):667-79. PubMed ID: 15762323
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  • 5. 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
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  • 6. Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic.
    Cheng H, Chang X, Luo H, Tang H, Chen L, Liang L.
    Colloids Surf B Biointerfaces; 2023 Mar 01; 223():113172. PubMed ID: 36736176
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  • 8. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro.
    Yao X, Chen Y, Shu M, Zhang K, Gao Z, Kuang Y, Fang Y, Nishinari K, Phillips GO, Jiang F.
    Food Funct; 2018 Feb 21; 9(2):1017-1027. PubMed ID: 29349463
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  • 9. Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate.
    Wang B, Tian H, Xiang D.
    Molecules; 2020 Feb 10; 25(3):. PubMed ID: 32050560
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  • 12. Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate.
    Niu F, Zhao M, Tu W, Li Z, Gao Y, Du Y, Pan W.
    J Sci Food Agric; 2024 Jan 30; 104(2):797-808. PubMed ID: 37683081
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  • 13. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
    Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ.
    J Food Sci; 2011 Jan 30; 76(1):E165-72. PubMed ID: 21535669
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  • 16. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties.
    Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L.
    Food Chem; 2024 Oct 30; 456():139938. PubMed ID: 38870806
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  • 19. Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
    Feng W, Yue C, Wusigale, Ni Y, Liang L.
    Food Res Int; 2018 Jun 30; 108():161-171. PubMed ID: 29735045
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  • 20. Adsorption of gum Arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions.
    Padala SR, Williams PA, Phillips GO.
    J Agric Food Chem; 2009 Jun 10; 57(11):4964-73. PubMed ID: 19422219
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