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Journal Abstract Search

1083 related items for PubMed ID: 32331631

  • 1. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
    Lv P, Wang D, Dai L, Wu X, Gao Y, Yuan F.
    Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 2. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin.
    Liu G, Wang Q, Hu Z, Cai J, Qin X.
    J Agric Food Chem; 2019 May 08; 67(18):5212-5220. PubMed ID: 30995032
    [Abstract] [Full Text] [Related]

  • 3. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
    [Abstract] [Full Text] [Related]

  • 4. Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin.
    Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G.
    Int J Biol Macromol; 2023 Feb 28; 229():1-10. PubMed ID: 36586646
    [Abstract] [Full Text] [Related]

  • 5. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W.
    Food Res Int; 2019 May 28; 119():315-324. PubMed ID: 30884662
    [Abstract] [Full Text] [Related]

  • 6. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model.
    Chuesiang P, Kim JT, Shin GH.
    Int J Biol Macromol; 2023 Apr 15; 234():123679. PubMed ID: 36801227
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  • 8. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles.
    Liu Q, Chang X, Shan Y, Fu F, Ding S.
    J Sci Food Agric; 2021 Jul 15; 101(9):3630-3643. PubMed ID: 33275778
    [Abstract] [Full Text] [Related]

  • 9. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
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  • 11. Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein.
    Zembyla M, Murray BS, Radford SJ, Sarkar A.
    J Colloid Interface Sci; 2019 Jul 15; 548():88-99. PubMed ID: 30981966
    [Abstract] [Full Text] [Related]

  • 12. Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility.
    Li D, Jiang Y, Shi J.
    Food Chem X; 2024 Mar 30; 21():101186. PubMed ID: 38357374
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  • 14. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H, Mu Z, Xu H, Bilawal A, Jiang Z, Hou J.
    Food Res Int; 2024 Sep 30; 192():114764. PubMed ID: 39147556
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  • 16. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
    Li D, Wu Y, Yin H, Feng W, Ma X, Xiao H, Xin W, Li C.
    Int J Biol Macromol; 2023 Sep 30; 249():125893. PubMed ID: 37473886
    [Abstract] [Full Text] [Related]

  • 17. Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility.
    Zheng C, Huang Y, Liang X, Shen B, Zhang G, Fei P.
    Int J Biol Macromol; 2023 Jul 31; 244():125483. PubMed ID: 37343609
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  • 20. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles.
    Cui S, McClements DJ, Shi J, Xu X, Ning F, Liu C, Zhou L, Sun Q, Dai L.
    Food Chem; 2023 Feb 15; 402():134179. PubMed ID: 36137387
    [Abstract] [Full Text] [Related]

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