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Journal Abstract Search

123 related items for PubMed ID: 35761531

  • 1. Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions.
    Ji L, Cornacchia L, Sala G, Scholten E.
    Food Res Int; 2022 Jul; 157():111209. PubMed ID: 35761531
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  • 2. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.
    Ahn N, Park JH, Chai C, Imm JY.
    J Dairy Sci; 2022 May; 105(5):3832-3845. PubMed ID: 35282910
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  • 3. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.
    Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK, Lee MH.
    J Sci Food Agric; 2022 Oct; 102(13):5738-5749. PubMed ID: 35396740
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  • 4. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
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  • 6. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
    Chevalier RC, Gomes A, Cunha RL.
    Food Res Int; 2022 Jun 01; 156():111123. PubMed ID: 35651003
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  • 7. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.
    Araiza-Calahorra A, Mackie AR, Sarkar A.
    Curr Res Food Sci; 2024 Jun 01; 9():100806. PubMed ID: 39149526
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  • 8. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y.
    J Sci Food Agric; 2021 Jan 15; 101(1):262-271. PubMed ID: 32627183
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  • 10. 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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  • 11. Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins.
    Silva M, Zisu B, Chandrapala J.
    Food Chem; 2020 Mar 30; 309():125758. PubMed ID: 31699551
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  • 13. Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams.
    Yan G, Li Y, Wang H, Cui S, Li Y, Zhang L, Yan J.
    Food Res Int; 2024 Jul 30; 188():114453. PubMed ID: 38823833
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  • 15. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
    Ningtyas DW, Bhandari B, Bansal N, Prakash S.
    J Texture Stud; 2018 Feb 30; 49(1):11-22. PubMed ID: 28594435
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  • 16. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W, Wang W, Guo M, Li Y, Meng F, Liu D.
    Food Chem; 2022 May 01; 375():131706. PubMed ID: 34952387
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  • 17. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
    Loi CC, Eyres GT, Birch EJ.
    Food Res Int; 2019 Jun 01; 120():83-91. PubMed ID: 31000304
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  • 20. Lubrication properties of protein aggregate dispersions in a soft contact.
    Chojnicka A, de Jong S, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2008 Feb 27; 56(4):1274-82. PubMed ID: 18237125
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