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Journal Abstract Search

176 related items for PubMed ID: 35040853

  • 1. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions.
    Cao Y, Li Z, Fan X, Liu M, Han X, Huang J, Xiong YL.
    Food Funct; 2022 Feb 07; 13(3):1336-1347. PubMed ID: 35040853
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  • 2. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
    Li Z, Cao Y, Wang Y, Li Y, Liu Z, Zhu Z, Zhang H, Huang J, Xiong YL.
    Food Chem; 2024 Jun 30; 444():138541. PubMed ID: 38330601
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  • 3. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.
    Sha L, Koosis AO, Wang Q, True AD, Xiong YL.
    Food Chem; 2021 Jul 15; 350():129271. PubMed ID: 33618095
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  • 6. Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study.
    Xia B, Liu Y, Dong C, Shen Y, Wang C.
    Food Res Int; 2024 Jul 15; 188():114477. PubMed ID: 38823839
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  • 8. Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate.
    Zhao Q, Hong X, Fan L, Liu Y, Li J.
    Food Chem; 2022 Jul 15; 382():132252. PubMed ID: 35158276
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  • 9. Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties.
    Chen X, Dai Y, Huang Z, Zhao L, Du J, Li W, Yu D.
    Ultrason Sonochem; 2022 Sep 15; 89():106157. PubMed ID: 36088895
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  • 10. l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying Properties.
    Zhang D, Zhang Y, Huang Y, Chen L, Bao P, Fang H, Zhou C.
    J Agric Food Chem; 2021 Mar 17; 69(10):3189-3198. PubMed ID: 33496584
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  • 11. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties.
    Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA.
    J Agric Food Chem; 2023 Jul 26; 71(29):11228-11238. PubMed ID: 37433201
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  • 12. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions.
    Sha L, Xiong YL.
    Food Res Int; 2022 Jun 26; 156():111179. PubMed ID: 35651040
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  • 13. Effect of protein oxidation on the structure and emulsifying properties of fish gelatin.
    Xu W, Bao Y, Zhou Y, Hong H, Gao R.
    Food Res Int; 2024 Nov 26; 195():114963. PubMed ID: 39277235
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  • 15. Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions.
    Wang W, Sun R, Ji S, Xia Q.
    Food Chem; 2024 Mar 01; 435():137561. PubMed ID: 37776649
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  • 19. Interfacial and emulsifying properties of lentil protein isolate.
    Joshi M, Adhikari B, Aldred P, Panozzo JF, Kasapis S, Barrow CJ.
    Food Chem; 2012 Oct 01; 134(3):1343-53. PubMed ID: 25005952
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  • 20. Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions.
    Zha F, Dong S, Rao J, Chen B.
    Food Chem; 2019 Jul 01; 285():130-138. PubMed ID: 30797327
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