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Journal Abstract Search

247 related items for PubMed ID: 36301626

  • 1. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.
    Liao W, Gharsallaoui A, Dumas E, Elaissari A.
    Compr Rev Food Sci Food Saf; 2022 Nov; 21(6):5291-5317. PubMed ID: 36301626
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  • 2. 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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  • 3. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ.
    Food Res Int; 2019 Aug 01; 122():361-370. PubMed ID: 31229089
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  • 4. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
    Yesiltas B, García-Moreno PJ, Sørensen AM, Akoh CC, Jacobsen C.
    Food Chem; 2019 Mar 15; 276():110-118. PubMed ID: 30409573
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  • 5. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D, Kahveci D.
    J Food Sci; 2019 Jun 15; 84(6):1273-1280. PubMed ID: 31059587
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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 15; 156():111123. PubMed ID: 35651003
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  • 15. 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 15; 120():83-91. PubMed ID: 31000304
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  • 16. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
    Kuroiwa T, Ito M, Okuyama Y, Yamashita K, Kanazawa A.
    Molecules; 2020 Oct 19; 25(20):. PubMed ID: 33086710
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  • 17. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.
    Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J.
    Food Chem; 2024 Jun 30; 444():138669. PubMed ID: 38341915
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  • 18. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ, Dickinson E, Golding M.
    J Colloid Interface Sci; 2004 Jun 15; 274(2):673-86. PubMed ID: 15144844
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