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Journal Abstract Search

142 related items for PubMed ID: 35489623

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  • 2. Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin.
    Bonnet C, Corredig M, Alexander M.
    J Agric Food Chem; 2005 Nov 02; 53(22):8600-6. PubMed ID: 16248559
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  • 6. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
    Perugini L, Cinelli G, Cofelice M, Ceglie A, Lopez F, Cuomo F.
    Colloids Surf B Biointerfaces; 2018 Aug 01; 168():163-168. PubMed ID: 29433910
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  • 8. Thermodynamic incompatibility and complex formation in pectin/caseinate mixtures.
    Rediguieri CF, de Freitas O, Lettinga MP, Tuinier R.
    Biomacromolecules; 2007 Nov 01; 8(11):3345-54. PubMed ID: 17994786
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  • 9. Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate.
    Li X, Fang Y, Phillips GO, Al-Assaf S.
    J Agric Food Chem; 2013 Feb 13; 61(6):1388-96. PubMed ID: 23339540
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  • 12. Elaboration and characterization of nanoemulsion with orange essential oil and pectin.
    Sanchez A, García MC, Martín-Piñero MJ, Muñoz J, Alfaro-Rodríguez MC.
    J Sci Food Agric; 2022 Jul 13; 102(9):3543-3550. PubMed ID: 34854080
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  • 15. Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions.
    Yucel U, Elias RJ, Coupland JN.
    J Colloid Interface Sci; 2013 Mar 15; 394():20-5. PubMed ID: 23352869
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  • 16. Extraction of orange pectin based on the interaction between sodium caseinate and pectin.
    Ren JN, Hou YY, Fan G, Zhang LL, Li X, Yin K, Pan SY.
    Food Chem; 2019 Jun 15; 283():265-274. PubMed ID: 30722870
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  • 18. Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin.
    Khalid N, Shu G, Holland BJ, Kobayashi I, Nakajima M, Barrow CJ.
    Food Res Int; 2017 Dec 15; 102():364-371. PubMed ID: 29195960
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