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Journal Abstract Search

241 related items for PubMed ID: 35074125

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  • 6. Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels.
    Wen Y, Che QT, Kim HW, Park HJ.
    Carbohydr Polym; 2021 Oct 01; 269():118285. PubMed ID: 34294311
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  • 7. Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels.
    Zhang H, Jiang Q, Li J, Sun Y, Zhang R, Zhang L, Zhang H.
    Int J Biol Macromol; 2024 Oct 01; 278(Pt 1):134579. PubMed ID: 39122082
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  • 8. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q, Yin L, Chen F, Zhang P, Lv D, Zhu T, Duan X.
    J Texture Stud; 2021 Apr 01; 52(2):251-259. PubMed ID: 33410521
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  • 9. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.
    Wang X, He Z, Zeng M, Qin F, Adhikari B, Chen J.
    Food Chem; 2017 Apr 15; 221():130-138. PubMed ID: 27979093
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  • 13. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
    Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W.
    Food Res Int; 2019 May 15; 119():315-324. PubMed ID: 30884662
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  • 15. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions.
    Anton M, Le Denmat M, Beaumal V, Pilet P.
    Colloids Surf B Biointerfaces; 2001 Jul 15; 21(1-3):137-147. PubMed ID: 11377943
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  • 17. Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology.
    Torres O, Tena NM, Murray B, Sarkar A.
    Carbohydr Polym; 2017 Dec 15; 178():86-94. PubMed ID: 29050619
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  • 18. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.
    Wu M, Xiong YL, Chen J, Tang X, Zhou G.
    J Food Sci; 2009 Dec 15; 74(4):E207-17. PubMed ID: 19490326
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  • 19. Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators.
    Li Q, Xu M, Xie J, Su E, Wan Z, Sagis LMC, Yang X.
    Food Res Int; 2021 Feb 15; 140():110076. PubMed ID: 33648296
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  • 20. Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with β-1,3/1,6-D-glucans.
    Bortnowska G, Bartkowiak A, Tokarczyk G, Przybylska S, Iwański R.
    J Sci Food Agric; 2020 Oct 15; 100(13):4879-4886. PubMed ID: 32478408
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