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Journal Abstract Search

292 related items for PubMed ID: 36739046

  • 1. 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]

  • 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. 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]

  • 4. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.
    Li L, Wang W, Ji S, Xia Q.
    Food Chem; 2024 Dec 15; 461():140794. PubMed ID: 39146680
    [Abstract] [Full Text] [Related]

  • 5. Fabrication of carboxymethyl starch/xanthan gum combinations Pickering emulsion for protection and sustained release of pterostilbene.
    Cai X, Du X, Zhu G, Shi X, Chen Q.
    Int J Biol Macromol; 2023 Sep 01; 248():125963. PubMed ID: 37487995
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size.
    Ge S, Xiong L, Li M, Liu J, Yang J, Chang R, Liang C, Sun Q.
    Food Chem; 2017 Nov 01; 234():339-347. PubMed ID: 28551245
    [Abstract] [Full Text] [Related]

  • 8. Water-in-oil Pickering emulsion polymerization of N-isopropyl acrylamide using starch-based nanoparticles as emulsifier.
    Zhai K, Pei X, Wang C, Deng Y, Tan Y, Bai Y, Zhang B, Xu K, Wang P.
    Int J Biol Macromol; 2019 Jun 15; 131():1032-1037. PubMed ID: 30898598
    [Abstract] [Full Text] [Related]

  • 9. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P, Ilhan E, Oztop MH.
    J Food Sci; 2019 May 15; 84(5):1087-1093. PubMed ID: 30958906
    [Abstract] [Full Text] [Related]

  • 10. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
    Jiang F, Zhu Y, Hu WX, Li M, Liu Y, Feng J, Lv X, Yu X, Du SK.
    Food Chem; 2023 Nov 30; 427():136697. PubMed ID: 37379746
    [Abstract] [Full Text] [Related]

  • 13. 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 Nov 30; 8():744234. PubMed ID: 35071292
    [Abstract] [Full Text] [Related]

  • 14. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
    Saari H, Wahlgren M, Rayner M, Sjöö M, Matos M.
    PLoS One; 2019 Nov 30; 14(2):e0210690. PubMed ID: 30726246
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Characterization of acetylated starch nanoparticles for potential use as an emulsion stabilizer.
    Yao X, Lin R, Liang Y, Jiao S, Zhong L.
    Food Chem; 2023 Jan 30; 400():133873. PubMed ID: 36087477
    [Abstract] [Full Text] [Related]

  • 17. Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols.
    Shao P, Zhang H, Niu B, Jin W.
    Int J Biol Macromol; 2018 Oct 15; 118(Pt B):2032-2039. PubMed ID: 30021133
    [Abstract] [Full Text] [Related]

  • 18. Preparation and emulsification properties of cationic starch-xanthan gum composite nanoparticles.
    Zhou W, Cai Z, Zhang R, Hu K, Wu F, Hu Y, Huang C, Chen Y.
    Food Chem; 2023 Sep 30; 421():136143. PubMed ID: 37094403
    [Abstract] [Full Text] [Related]

  • 19. 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 30; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

  • 20. 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]

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