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Journal Abstract Search

375 related items for PubMed ID: 32475554

  • 1. 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
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  • 3. 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
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  • 5. 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
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  • 9. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
    Jiang F, Zhu Y, Hu WX, Li M, Liu Y, Feng J, Lv X, Yu X, Du SK.
    Food Chem; 2023 Nov 30; 427():136697. PubMed ID: 37379746
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  • 10. 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 30; 92(9):1841-7. PubMed ID: 22318925
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  • 12. 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
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  • 14. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network.
    Li S, Zhang B, Li C, Fu X, Huang Q.
    Food Chem; 2020 Feb 01; 305():125476. PubMed ID: 31525589
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  • 15. Particle-stabilizers modified from indica rice starches differing in amylose content.
    Song X, Pei Y, Zhu W, Fu D, Ren H.
    Food Chem; 2014 Jun 15; 153():74-80. PubMed ID: 24491702
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  • 16. 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
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  • 17. Combined emulsifying capacity of polysaccharide particles of different size and shape.
    Matos M, Marefati A, Bordes R, Gutiérrez G, Rayner M.
    Carbohydr Polym; 2017 Aug 01; 169():127-138. PubMed ID: 28504128
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  • 19. 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
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