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Journal Abstract Search

389 related items for PubMed ID: 31910005

  • 1. Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils.
    Li Q, He Q, Xu M, Li J, Liu X, Wan Z, Yang X.
    J Agric Food Chem; 2020 Jan 29; 68(4):1051-1063. PubMed ID: 31910005
    [Abstract] [Full Text] [Related]

  • 2. Responsive Emulsion Gels with Tunable Properties Formed by Self-Assembled Nanofibrils of Natural Saponin Glycyrrhizic Acid for Oil Structuring.
    Wan Z, Sun Y, Ma L, Yang X, Guo J, Yin S.
    J Agric Food Chem; 2017 Mar 22; 65(11):2394-2405. PubMed ID: 28267916
    [Abstract] [Full Text] [Related]

  • 3. Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid.
    Zhang S, Du R, Li Q, Xu M, Yang Y, Fang S, Wan Z, Yang X.
    Food Res Int; 2024 Sep 22; 192():114830. PubMed ID: 39147519
    [Abstract] [Full Text] [Related]

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  • 5. Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions.
    Yang J, Liu L, Tang Z, Yang Z, Zhang W, Zhu Y, Zeng X, Zhang L.
    Food Chem; 2022 Sep 30; 389():133102. PubMed ID: 35526286
    [Abstract] [Full Text] [Related]

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  • 7. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct 30; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 8. Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection.
    Ma L, Wan Z, Yang X.
    J Agric Food Chem; 2017 Nov 08; 65(44):9735-9743. PubMed ID: 29058905
    [Abstract] [Full Text] [Related]

  • 9. Thermoresponsive Dual-Structured Gel Emulsions Stabilized by Glycyrrhizic Acid Nanofibrils in Combination with Monoglyceride Crystals.
    Chen J, Li Q, Du R, Yu X, Wan Z, Yang X.
    Molecules; 2022 Oct 03; 27(19):. PubMed ID: 36235079
    [Abstract] [Full Text] [Related]

  • 10. Tailoring structure and properties of long-lived emulsion foams stabilized by a natural saponin glycyrrhizic acid: Role of oil phase.
    Li Q, Xu M, Yang Y, Guo J, Wan Z, Yang X.
    Food Res Int; 2021 Dec 03; 150(Pt A):110733. PubMed ID: 34865752
    [Abstract] [Full Text] [Related]

  • 11. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF, Zheng J, Liu F, Qiu CY, Lin WF, Tang CH.
    Food Funct; 2017 Aug 01; 8(8):2974-2981. PubMed ID: 28745770
    [Abstract] [Full Text] [Related]

  • 12. Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels.
    Soltani S, Madadlou A.
    Carbohydr Polym; 2016 Jan 20; 136():738-43. PubMed ID: 26572407
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
    Jing X, Chen B, Liu T, Cai Y, Zhao Q, Deng X, Zhao M.
    Food Chem; 2022 Sep 01; 387():132897. PubMed ID: 35413552
    [Abstract] [Full Text] [Related]

  • 15. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.
    Liu F, Tang CH.
    J Agric Food Chem; 2014 Mar 26; 62(12):2644-54. PubMed ID: 24601531
    [Abstract] [Full Text] [Related]

  • 16. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.
    Yang H, Su Z, Meng X, Zhang X, Kennedy JF, Liu B.
    Carbohydr Polym; 2020 Nov 01; 247():116712. PubMed ID: 32829840
    [Abstract] [Full Text] [Related]

  • 17. Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH.
    Roudsari M, Nakamura A, Smith A, Corredig M.
    J Agric Food Chem; 2006 Feb 22; 54(4):1434-41. PubMed ID: 16478271
    [Abstract] [Full Text] [Related]

  • 18. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability.
    Zhu L, Xu Q, Liu X, Xu Y, Yang L, Wang S, Li J, He Y, Liu H.
    Food Chem; 2020 Oct 15; 327():127062. PubMed ID: 32454279
    [Abstract] [Full Text] [Related]

  • 19. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.
    Luo B, Chen L, Peng J, Sun J.
    J Texture Stud; 2024 Aug 15; 55(4):e12855. PubMed ID: 38992897
    [Abstract] [Full Text] [Related]

  • 20. Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH.
    Zhang F, Shen R, Xue J, Yang X, Lin D.
    Int J Biol Macromol; 2023 Jan 31; 226():254-266. PubMed ID: 36460250
    [Abstract] [Full Text] [Related]

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