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Journal Abstract Search

269 related items for PubMed ID: 32028198

  • 1. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
    Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A.
    Food Chem; 2020 Jun 15; 315():126246. PubMed ID: 32028198
    [Abstract] [Full Text] [Related]

  • 2. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
    Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY.
    Int J Biol Macromol; 2021 Nov 01; 190():130-140. PubMed ID: 34481848
    [Abstract] [Full Text] [Related]

  • 3. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch.
    Li G, Zhu F.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1371-1378. PubMed ID: 34757132
    [Abstract] [Full Text] [Related]

  • 4. Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales.
    Liu C, Ma R, Shen W, Tian Y.
    Food Chem; 2025 Jan 01; 462():140974. PubMed ID: 39197239
    [Abstract] [Full Text] [Related]

  • 5. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions.
    Zhang L, Chen DL, Wang XF, Qian JY, He XD.
    Int J Biol Macromol; 2022 Oct 31; 219():824-834. PubMed ID: 35963347
    [Abstract] [Full Text] [Related]

  • 6. Comparative study of rheological properties and Pickering emulsion stabilizing capacity of nonenyl succinic anhydride and octenyl succinic anhydride modified amaranth starches.
    Li G, Chen J, Zhu F.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 2):126606. PubMed ID: 37652318
    [Abstract] [Full Text] [Related]

  • 7. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.
    Abdul Hadi N, Marefati A, Matos M, Wiege B, Rayner M.
    Carbohydr Polym; 2020 Jul 15; 240():116264. PubMed ID: 32475554
    [Abstract] [Full Text] [Related]

  • 8. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch.
    Li G, Xu X, Zhu F.
    Food Chem; 2019 Dec 01; 300():125201. PubMed ID: 31357016
    [Abstract] [Full Text] [Related]

  • 9. Quinoa starch granules as stabilizing particles for production of Pickering emulsions.
    Rayner M, Sjöö M, Timgren A, Dejmek P.
    Faraday Discuss; 2012 Dec 01; 158():139-55; discussion 239-66. PubMed ID: 23234165
    [Abstract] [Full Text] [Related]

  • 10. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion.
    Lin X, Li S, Yin J, Chang F, Wang C, He X, Huang Q, Zhang B.
    Int J Biol Macromol; 2020 Jun 01; 152():1233-1241. PubMed ID: 31765743
    [Abstract] [Full Text] [Related]

  • 11. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
    Rayner M, Timgren A, Sjöö M, Dejmek P.
    J Sci Food Agric; 2012 Jul 01; 92(9):1841-7. PubMed ID: 22318925
    [Abstract] [Full Text] [Related]

  • 12. Pickering emulsifiers based on hydrophobically modified small granular starches Part II - Effects of modification on emulsifying capacity.
    Marefati A, Matos M, Wiege B, Haase NU, Rayner M.
    Carbohydr Polym; 2018 Dec 01; 201():416-424. PubMed ID: 30241837
    [Abstract] [Full Text] [Related]

  • 13. Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches.
    Yao T, Wen Y, Xu Z, Ma M, Li P, Brennan C, Sui Z, Corke H.
    Int J Biol Macromol; 2020 Feb 01; 144():705-714. PubMed ID: 31857164
    [Abstract] [Full Text] [Related]

  • 14. Starch granule stabilized Pickering emulsions: an 8-year stability study.
    Marefati A, Rayner M.
    J Sci Food Agric; 2020 Apr 01; 100(6):2807-2811. PubMed ID: 31975414
    [Abstract] [Full Text] [Related]

  • 15. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.
    Qin XS, Luo ZG, Peng XC.
    J Agric Food Chem; 2018 May 02; 66(17):4449-4457. PubMed ID: 29664623
    [Abstract] [Full Text] [Related]

  • 16. Pickering emulsifiers based on hydrophobically modified small granular starches - Part I: Manufacturing and physico-chemical characterization.
    Marefati A, Wiege B, Haase NU, Matos M, Rayner M.
    Carbohydr Polym; 2017 Nov 01; 175():473-483. PubMed ID: 28917891
    [Abstract] [Full Text] [Related]

  • 17. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates.
    López DN, Galante M, Raimundo G, Spelzini D, Boeris V.
    Food Res Int; 2019 Feb 01; 116():419-429. PubMed ID: 30716964
    [Abstract] [Full Text] [Related]

  • 18. Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties.
    Huang C, Jiang Y, Gong H, Zhou J, Qin L, Li Y.
    Food Chem; 2024 Sep 30; 453():139571. PubMed ID: 38761741
    [Abstract] [Full Text] [Related]

  • 19. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
    Saari H, Wahlgren M, Rayner M, Sjöö M, Matos M.
    PLoS One; 2019 Sep 30; 14(2):e0210690. PubMed ID: 30726246
    [Abstract] [Full Text] [Related]

  • 20. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS, Luo ZG, Peng XC, Lu XX, Zou YX.
    J Agric Food Chem; 2018 Aug 08; 66(31):8363-8370. PubMed ID: 30016098
    [Abstract] [Full Text] [Related]

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