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Journal Abstract Search

148 related items for PubMed ID: 36496565

  • 1. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.
    Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C.
    Foods; 2022 Nov 22; 11(23):. PubMed ID: 36496565
    [Abstract] [Full Text] [Related]

  • 2. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
    [Abstract] [Full Text] [Related]

  • 3. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
    Xu W, Ning Y, Wang M, Zhang S, Sun H, Yin Y, Li N, Li P, Luo D.
    Int J Biol Macromol; 2023 Dec 01; 252():126421. PubMed ID: 37625751
    [Abstract] [Full Text] [Related]

  • 4. High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective.
    Xu W, Li Z, Sun H, Zheng S, Li H, Luo D, Li Y, Wang M, Wang Y.
    Front Nutr; 2021 Dec 01; 8():744234. PubMed ID: 35071292
    [Abstract] [Full Text] [Related]

  • 5. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
    Xu W, Jin W, Huang K, Huang L, Lou Y, Li J, Liu X, Li B.
    Int J Biol Macromol; 2018 Oct 01; 117():280-286. PubMed ID: 29842955
    [Abstract] [Full Text] [Related]

  • 6. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W, Jia Y, Li J, Sun H, Cai L, Wu G, Kang M, Zang J, Luo D.
    Int J Biol Macromol; 2024 Mar 01; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

  • 7. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.
    Ren X, Zhou C, Qayum A, Tang J, Liang Q.
    Int J Biol Macromol; 2023 Apr 01; 233():123459. PubMed ID: 36739046
    [Abstract] [Full Text] [Related]

  • 8. Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.
    Du YN, Xue S, Yan JN, Jiang XY, Wu HT.
    J Food Sci; 2022 Jan 01; 87(1):302-311. PubMed ID: 34919279
    [Abstract] [Full Text] [Related]

  • 9. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.
    Li Y, Wang J, Ying R, Huang M, Hayat K.
    Carbohydr Polym; 2024 Feb 15; 326():121658. PubMed ID: 38142086
    [Abstract] [Full Text] [Related]

  • 10. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
    Li D, Wu Y, Yin H, Feng W, Ma X, Xiao H, Xin W, Li C.
    Int J Biol Macromol; 2023 Sep 30; 249():125893. PubMed ID: 37473886
    [Abstract] [Full Text] [Related]

  • 11. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
    Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W.
    Food Chem; 2021 Mar 29; 357():129726. PubMed ID: 33866240
    [Abstract] [Full Text] [Related]

  • 12. Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.
    Jiang Q, Li S, Du L, Liu Y, Meng Z.
    J Colloid Interface Sci; 2021 Nov 15; 602():822-833. PubMed ID: 34171747
    [Abstract] [Full Text] [Related]

  • 13. Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound.
    Liang Q, Zhou C, Rehman A, Qayum A, Liu Y, Ren X.
    Ultrason Sonochem; 2023 Dec 15; 101():106687. PubMed ID: 37976566
    [Abstract] [Full Text] [Related]

  • 14. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
    Copetti G, Grassi M, Lapasin R, Pricl S.
    Glycoconj J; 1997 Dec 15; 14(8):951-61. PubMed ID: 9486428
    [Abstract] [Full Text] [Related]

  • 15. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
    Lv P, Wang D, Dai L, Wu X, Gao Y, Yuan F.
    Food Res Int; 2020 Jun 15; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 16. Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability.
    Zhang S, Xin M, Wang Z, Dong X, Yang C, Liu H, Fan H, Liu T, Wang D.
    Foods; 2023 Nov 10; 12(22):. PubMed ID: 38002145
    [Abstract] [Full Text] [Related]

  • 17. Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles.
    Liu Q, Chang X, Shan Y, Fu F, Ding S.
    J Sci Food Agric; 2021 Jul 10; 101(9):3630-3643. PubMed ID: 33275778
    [Abstract] [Full Text] [Related]

  • 18. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
    Xu W, Sun H, Jia Y, Jia Y, Ning Y, Wang Y, Jiang L, Luo D, Shah BR.
    Carbohydr Polym; 2023 Apr 01; 305():120507. PubMed ID: 36737181
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan.
    Zhang X, Ning Y, Chai L, Yin Y, Luo D, Xu W.
    Int J Biol Macromol; 2024 Oct 01; 278(Pt 2):134710. PubMed ID: 39151859
    [Abstract] [Full Text] [Related]

  • 20. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
    Li M, Feng L, Xu Y, Nie M, Li D, Zhou C, Dai Z, Zhang Z, Zhang M.
    Food Chem; 2023 Jul 15; 414():135702. PubMed ID: 36821919
    [Abstract] [Full Text] [Related]

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