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Journal Abstract Search

176 related items for PubMed ID: 36736177

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  • 2. Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage.
    Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y.
    Food Funct; 2023 Apr 24; 14(8):3779-3792. PubMed ID: 36995104
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  • 4. Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.
    Chen B, Liu X, Zhou K, Xie Y, Wang Y, Zhou H, Bai Y, Xu B.
    Food Chem; 2023 Jun 30; 412():135472. PubMed ID: 36731241
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  • 7. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels.
    Wu M, Xiong YL, Chen J.
    Meat Sci; 2011 Jul 30; 88(3):384-90. PubMed ID: 21342749
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  • 8. Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.
    Tian Y, Wang S, Li T, Lv J, Zhang X, Oh DH, Fu X.
    J Sci Food Agric; 2024 Apr 30; 104(6):3468-3476. PubMed ID: 38133640
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  • 9. Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.
    Tian Y, Wang S, Lv J, Ma M, Jin Y, Fu X.
    Food Chem; 2024 Aug 01; 448():138988. PubMed ID: 38522295
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  • 12. 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
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  • 14. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels.
    Tan Y, Zhang Z, McClements DJ.
    Food Res Int; 2023 May 15; 167():112708. PubMed ID: 37087213
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  • 16. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition.
    Liang B, Feng S, Zhang X, Ye Y, Sun C, Ji C, Li X.
    Int J Biol Macromol; 2024 Jun 15; 271(Pt 1):132512. PubMed ID: 38795879
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  • 17. Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel.
    Wang H, Zhang J, Xu Y, Mi H, Yi S, Gao R, Li X, Li J.
    Food Chem; 2023 Aug 15; 417():135821. PubMed ID: 36934711
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  • 18. Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release.
    Shen X, Zheng H, Han M, Xu X, Li B, Guo Q.
    J Colloid Interface Sci; 2023 Nov 15; 649():245-254. PubMed ID: 37348344
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  • 19. Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties.
    Hu X, Xiang X, Ju Q, Li S, Julian McClements D.
    Food Res Int; 2024 Sep 15; 191():114734. PubMed ID: 39059965
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  • 20. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.
    Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2004 Feb 11; 52(3):623-31. PubMed ID: 14759159
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