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Journal Abstract Search

142 related items for PubMed ID: 35489623

  • 21. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions.
    Tippetts M, Martini S.
    J Food Sci; 2012 Feb; 77(2):C253-60. PubMed ID: 22339543
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  • 23. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
    Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2011 Jan 12; 59(1):415-27. PubMed ID: 21133433
    [Abstract] [Full Text] [Related]

  • 24. Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin.
    Xue J, Zhong Q.
    J Agric Food Chem; 2014 Oct 08; 62(40):9900-7. PubMed ID: 25233801
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  • 25. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
    Pallandre S, Decker EA, McClements DJ.
    J Food Sci; 2007 Nov 08; 72(9):E518-24. PubMed ID: 18034721
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  • 27. Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: effect of pH, salt, and artificial salivas.
    Mao L, Roos YH, O'Callaghan DJ, Miao S.
    J Agric Food Chem; 2013 Jul 03; 61(26):6231-9. PubMed ID: 23718126
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  • 28. Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex.
    Fan S, Fang F, Lei A, Zheng J, Zhang F.
    Foods; 2021 Aug 26; 10(9):. PubMed ID: 34574119
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  • 29. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.
    Phoon PY, Paul LN, Burgner JW, San Martin-Gonzalez MF, Narsimhan G.
    J Agric Food Chem; 2014 Apr 02; 62(13):2822-9. PubMed ID: 24606400
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  • 30. Long-term stability of sodium caseinate-stabilized nanoemulsions.
    Yerramilli M, Ghosh S.
    J Food Sci Technol; 2017 Jan 02; 54(1):82-92. PubMed ID: 28242906
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  • 32. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.
    Gancz K, Alexander M, Corredig M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2236-41. PubMed ID: 15769162
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  • 33. High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
    Wijaya W, Van der Meeren P, Wijaya CH, Patel AR.
    Food Funct; 2017 Feb 22; 8(2):584-594. PubMed ID: 27730226
    [Abstract] [Full Text] [Related]

  • 34. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.
    Zhao S, Gao W, Tian G, Zhao C, DiMarco-Crook C, Fan B, Li C, Xiao H, Lian Y, Zheng J.
    J Agric Food Chem; 2018 Dec 12; 66(49):12978-12988. PubMed ID: 30462506
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  • 35. Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions.
    Chen Y, Gu J, Sun Y, Ding Y, Yang X, Lan S, Ding J, Ding Y.
    J Sci Food Agric; 2024 Oct 12; 104(13):8356-8367. PubMed ID: 38989609
    [Abstract] [Full Text] [Related]

  • 36. Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions.
    Celli GB, Liu Y, Dadmohammadi Y, Tiwari R, Raghupathi K, Mutilangi W, Abbaspourrad A.
    Food Chem; 2020 Mar 30; 309():125795. PubMed ID: 31706675
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  • 37. Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods.
    Montes de Oca-Ávalos JM, Candal RJ, Herrera ML.
    Food Res Int; 2017 Oct 30; 100(Pt 1):143-150. PubMed ID: 28873673
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  • 38. Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention.
    Caballero S, Davidov-Pardo G.
    Food Chem; 2021 Feb 15; 338():128083. PubMed ID: 33091984
    [Abstract] [Full Text] [Related]

  • 39. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin.
    Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):1949-1959. PubMed ID: 33075343
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