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Journal Abstract Search

222 related items for PubMed ID: 33031958

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  • 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
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  • 6. Encapsulation of epigallocatechin-3-gallate (EGCG) using oil-in-water (O/W) submicrometer emulsions stabilized by ι-carrageenan and β-lactoglobulin.
    Ru Q, Yu H, Huang Q.
    J Agric Food Chem; 2010 Oct 13; 58(19):10373-81. PubMed ID: 20843038
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  • 7. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate.
    Wei X, Li H, Liu Y, Lin Q, Wu X, Wu W.
    Int J Biol Macromol; 2024 Apr 13; 263(Pt 1):130269. PubMed ID: 38387630
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  • 8. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.
    Wang X, Liu F, Liu L, Wei Z, Yuan F, Gao Y.
    Food Chem; 2015 Apr 15; 173():564-8. PubMed ID: 25466060
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  • 9. Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate.
    Han X, Liang Z, Tian S, Liu L, Wang S.
    Food Res Int; 2022 Aug 15; 158():111534. PubMed ID: 35840230
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  • 12. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes.
    Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F.
    Food Res Int; 2022 Jul 15; 157():111451. PubMed ID: 35761690
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  • 20. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.
    Feng T, Wang X, Wang X, Zhang X, Gu Y, Xia S, Huang Q.
    Food Chem; 2021 Jul 15; 350():129251. PubMed ID: 33588282
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