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Journal Abstract Search

123 related items for PubMed ID: 34494060

  • 1. Complexes of β-lactoglobulin and high methyl-esterified pectin as a one-shot delivery system for reinforcing oil/water interfaces.
    Ramamirtham S, Williams MAK, Zare D, Weeks M, Whitby CP.
    Soft Matter; 2021 Sep 29; 17(37):8517-8522. PubMed ID: 34494060
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  • 8. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
    Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5926-31. PubMed ID: 18582080
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  • 9. Structure of mixed beta-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study.
    Ganzevles RA, Fokkink R, van Vliet T, Cohen Stuart MA, de Jongh HH.
    J Colloid Interface Sci; 2008 Jan 01; 317(1):137-47. PubMed ID: 17945249
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  • 12. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
    Harnsilawat T, Pongsawatmanit R, McClements DJ.
    J Agric Food Chem; 2006 Jul 26; 54(15):5540-7. PubMed ID: 16848543
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  • 15. Overall charge and local charge density of pectin determines the enthalpic and entropic contributions to complexation with β-lactoglobulin.
    Sperber BL, Cohen Stuart MA, Schols HA, Voragen AG, Norde W.
    Biomacromolecules; 2010 Dec 13; 11(12):3578-83. PubMed ID: 21070024
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  • 19. Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces.
    Schestkowa H, Wollborn T, Westphal A, Maria Wagemans A, Fritsching U, Drusch S.
    J Colloid Interface Sci; 2019 Feb 15; 536():300-309. PubMed ID: 30380430
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