These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 35753255

  • 1. Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
    Lingiardi N, Galante M, de Sanctis M, Spelzini D.
    Food Chem; 2022 Nov 15; 394():133485. PubMed ID: 35753255
    [Abstract] [Full Text] [Related]

  • 2. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
    Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A.
    Food Chem; 2020 Jun 15; 315():126246. PubMed ID: 32028198
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch.
    Li G, Zhu F.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1371-1378. PubMed ID: 34757132
    [Abstract] [Full Text] [Related]

  • 5. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions.
    Zhang L, Chen DL, Wang XF, Qian JY, He XD.
    Int J Biol Macromol; 2022 Oct 31; 219():824-834. PubMed ID: 35963347
    [Abstract] [Full Text] [Related]

  • 6. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
    Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY.
    Int J Biol Macromol; 2021 Nov 01; 190():130-140. PubMed ID: 34481848
    [Abstract] [Full Text] [Related]

  • 7. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.
    Abdul Hadi N, Marefati A, Matos M, Wiege B, Rayner M.
    Carbohydr Polym; 2020 Jul 15; 240():116264. PubMed ID: 32475554
    [Abstract] [Full Text] [Related]

  • 8. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Mar 15; 22(2):132-45. PubMed ID: 25788169
    [Abstract] [Full Text] [Related]

  • 9. Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends.
    Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O'Mahony JA.
    J Sci Food Agric; 2022 Sep 15; 102(12):5077-5085. PubMed ID: 33745134
    [Abstract] [Full Text] [Related]

  • 10. Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales.
    Liu C, Ma R, Shen W, Tian Y.
    Food Chem; 2025 Jan 01; 462():140974. PubMed ID: 39197239
    [Abstract] [Full Text] [Related]

  • 11. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.
    Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H.
    Foods; 2023 Jul 14; 12(14):. PubMed ID: 37509795
    [Abstract] [Full Text] [Related]

  • 12. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion.
    Lin X, Li S, Yin J, Chang F, Wang C, He X, Huang Q, Zhang B.
    Int J Biol Macromol; 2020 Jun 01; 152():1233-1241. PubMed ID: 31765743
    [Abstract] [Full Text] [Related]

  • 13. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch.
    Li G, Xu X, Zhu F.
    Food Chem; 2019 Dec 01; 300():125201. PubMed ID: 31357016
    [Abstract] [Full Text] [Related]

  • 14. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates.
    López DN, Galante M, Raimundo G, Spelzini D, Boeris V.
    Food Res Int; 2019 Feb 01; 116():419-429. PubMed ID: 30716964
    [Abstract] [Full Text] [Related]

  • 15. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.
    Cen K, Yu X, Gao C, Yang Y, Tang X, Feng X.
    Food Chem; 2022 Nov 15; 394():133456. PubMed ID: 35717909
    [Abstract] [Full Text] [Related]

  • 16. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties.
    Abugoch James LE.
    Adv Food Nutr Res; 2009 Nov 15; 58():1-31. PubMed ID: 19878856
    [Abstract] [Full Text] [Related]

  • 17. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.
    Wang Q, Luan Y, Tang Z, Li Z, Gu C, Liu R, Ge Q, Yu H, Wu M.
    Food Res Int; 2023 Feb 15; 164():112443. PubMed ID: 36738008
    [Abstract] [Full Text] [Related]

  • 18. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Pasqualin Cavalheiro C, Ruiz-Capillas C.
    Meat Sci; 2018 Jan 15; 135():6-13. PubMed ID: 28843146
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Drying methods affect physicochemical and functional properties of quinoa protein isolate.
    Shen Y, Tang X, Li Y.
    Food Chem; 2021 Mar 01; 339():127823. PubMed ID: 32829242
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.