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Journal Abstract Search

220 related items for PubMed ID: 34000314

  • 1. Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein.
    Zhou Y, Niu H, Luo T, Yun Y, Zhang M, Chen W, Zhong Q, Zhang H, Chen H, Chen W.
    Int J Biol Macromol; 2021 Jul 31; 183():1621-1629. PubMed ID: 34000314
    [Abstract] [Full Text] [Related]

  • 2. Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface.
    Li X, Al-Assaf S, Fang Y, Phillips GO.
    Carbohydr Polym; 2013 Jan 16; 91(2):573-80. PubMed ID: 23121947
    [Abstract] [Full Text] [Related]

  • 3. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
    Niu H, Chen X, Luo T, Chen H, Fu X.
    Carbohydr Polym; 2022 Sep 01; 291():119623. PubMed ID: 35698416
    [Abstract] [Full Text] [Related]

  • 4. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk.
    Chen P, Chen W, Jiang S, Zhong Q, Chen H, Chen W.
    Molecules; 2018 Oct 10; 23(10):. PubMed ID: 30308985
    [Abstract] [Full Text] [Related]

  • 5. Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes.
    Zhou Y, Mei Y, Luo T, Chen W, Zhong Q, Chen H, Chen W.
    Molecules; 2021 May 10; 26(9):. PubMed ID: 34068822
    [Abstract] [Full Text] [Related]

  • 6. Interfacial properties of ultrahigh methoxylated pectin.
    Liu J, Tan J, Hua X, Jiang Z, Wang M, Yang R, Cao Y.
    Int J Biol Macromol; 2020 Jun 01; 152():403-410. PubMed ID: 32105690
    [Abstract] [Full Text] [Related]

  • 7. Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate.
    Li Z, Xi J, Chen H, Chen W, Chen W, Zhong Q, Zhang M.
    Food Res Int; 2022 Jun 01; 156():111363. PubMed ID: 35650982
    [Abstract] [Full Text] [Related]

  • 8. Role of protein and ferulic acid in the emulsification properties of sugar beet pectin.
    Siew CK, Williams PA.
    J Agric Food Chem; 2008 Jun 11; 56(11):4164-71. PubMed ID: 18476693
    [Abstract] [Full Text] [Related]

  • 9. 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 11; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 10. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N, Mao P, Lv R, Zhang K, Fang Y, Nishinari K, Phillips GO.
    J Food Sci; 2016 Aug 11; 81(8):E1971-80. PubMed ID: 27384744
    [Abstract] [Full Text] [Related]

  • 11. Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier.
    Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA.
    Int J Biol Macromol; 2023 Jan 31; 226():679-689. PubMed ID: 36436597
    [Abstract] [Full Text] [Related]

  • 12. Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures.
    Zhu Q, Wang H, Li Y, Yu H, Pei J, Chen H, Chen W.
    Int J Biol Macromol; 2024 Sep 31; 276(Pt 2):133928. PubMed ID: 39038582
    [Abstract] [Full Text] [Related]

  • 13. Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes.
    Zhu Q, Chen H, Chen W, Zhang M, Zhong Q, Chen Z, Pei J, Chen W.
    Food Chem; 2024 Jan 01; 430():137033. PubMed ID: 37542968
    [Abstract] [Full Text] [Related]

  • 14. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification.
    Verrijssen TA, Christiaens S, Verkempinck SH, Boeve J, Grauwet T, Van Loey AM, Salvia-Trujillo L, Hendrickx ME.
    J Food Sci; 2016 Oct 01; 81(10):C2327-C2336. PubMed ID: 27680678
    [Abstract] [Full Text] [Related]

  • 15. Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum.
    Wei Y, Xie Y, Cai Z, Guo Y, Zhang H.
    Food Chem; 2021 May 01; 343():128416. PubMed ID: 33127225
    [Abstract] [Full Text] [Related]

  • 16. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
    [Abstract] [Full Text] [Related]

  • 17. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability.
    Niu H, Hou K, Chen H, Fu X.
    Crit Rev Food Sci Nutr; 2024 Apr 01; 64(3):852-872. PubMed ID: 35950527
    [Abstract] [Full Text] [Related]

  • 18. Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin.
    Liu Z, Li Y, Geng S, Mo H, Liu B.
    Int J Biol Macromol; 2021 Jul 01; 182():252-263. PubMed ID: 33838198
    [Abstract] [Full Text] [Related]

  • 19. Interfacial structure of sugar beet pectin studied by atomic force microscopy.
    Gromer A, Kirby AR, Gunning AP, Morris VJ.
    Langmuir; 2009 Jul 21; 25(14):8012-8. PubMed ID: 19374388
    [Abstract] [Full Text] [Related]

  • 20. Phase separation induced molecular fractionation of gum arabic--sugar beet pectin systems.
    Mao P, Zhao M, Zhang F, Fang Y, Phillips GO, Nishinari K, Jiang F.
    Carbohydr Polym; 2013 Oct 15; 98(1):699-705. PubMed ID: 23987401
    [Abstract] [Full Text] [Related]

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