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Journal Abstract Search

165 related items for PubMed ID: 34577117

  • 21. Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
    Santos J, Calero N, Muñoz J, Cidade MT.
    Food Sci Technol Int; 2018 Jul; 24(5):373-381. PubMed ID: 29417842
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  • 25. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes.
    Zhang J, Xu D, Cao Y.
    Food Res Int; 2023 Feb; 164():112370. PubMed ID: 36737958
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  • 28. Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions.
    Martin-Piñero MJ, García MC, Muñoz J, Alfaro-Rodriguez MC.
    Int J Biol Macromol; 2019 Jul 15; 133():270-277. PubMed ID: 31005688
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  • 31. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010 Jul 15; 75(1):C1-8. PubMed ID: 20492138
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  • 33. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.
    Doi T, Wang M, McClements DJ.
    Food Res Int; 2019 Nov 15; 125():108549. PubMed ID: 31554123
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  • 34. Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions.
    Jamshidian M, Savary G, Grisel M, Picard C.
    Carbohydr Polym; 2014 Nov 04; 112():334-41. PubMed ID: 25129752
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  • 37. Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation.
    Glusac J, Davidesko-Vardi I, Isaschar-Ovdat S, Kukavica B, Fishman A.
    Food Res Int; 2019 Feb 04; 116():370-378. PubMed ID: 30716959
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  • 38. A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion.
    Bak J.
    Int J Biol Macromol; 2024 Apr 04; 265(Pt 2):131159. PubMed ID: 38565484
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  • 39. Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum.
    Hwang W, Lee J, Choi MJ.
    Int J Biol Macromol; 2024 Apr 04; 264(Pt 1):130562. PubMed ID: 38431022
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