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Journal Abstract Search

309 related items for PubMed ID: 36965393

  • 1. Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion.
    Zhuang H, Li X, Wu S, Wang B, Yan H.
    Food Chem; 2023 Aug 30; 418():135975. PubMed ID: 36965393
    [Abstract] [Full Text] [Related]

  • 2. Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion.
    Huang Y, Lin J, Tang X, Wang Z, Yu S.
    Int J Biol Macromol; 2021 Sep 01; 186():759-769. PubMed ID: 34271051
    [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. Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.
    Pei Y, Zhang Y, Ding H, Li B, Yang J.
    Foods; 2023 Jul 31; 12(15):. PubMed ID: 37569176
    [Abstract] [Full Text] [Related]

  • 5. 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 31; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

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  • 7. Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels.
    Yang X, Gong T, Lu YH, Li A, Sun L, Guo Y.
    Carbohydr Polym; 2020 Feb 01; 229():115468. PubMed ID: 31826449
    [Abstract] [Full Text] [Related]

  • 8. Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees.
    Li Y, Cai M, Liu H, Liu X.
    Int J Biol Macromol; 2023 May 31; 238():124138. PubMed ID: 36963538
    [Abstract] [Full Text] [Related]

  • 9. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W, Ning Y, Sun Y, Sun H, Jia Y, Chai L, Luo D, Shah BR.
    Int J Biol Macromol; 2023 Apr 01; 233():123653. PubMed ID: 36780967
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 271(Pt 1):132512. PubMed ID: 38795879
    [Abstract] [Full Text] [Related]

  • 11. Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels.
    Tan Z, Yang X, Wang Z, Chen Z, Pan J, Sun Q, Dong X.
    Food Chem; 2024 Jun 15; 443():138538. PubMed ID: 38301559
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 278(Pt 2):134710. PubMed ID: 39151859
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG.
    Cao Y, Wang Q, Lin J, Ding YY, Han J.
    Food Res Int; 2024 Jan 01; 175():113686. PubMed ID: 38129029
    [Abstract] [Full Text] [Related]

  • 15. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.
    Mun S, Choi Y, Rho SJ, Kang CG, Park CH, Kim YR.
    J Food Sci; 2010 Mar 01; 75(2):E116-25. PubMed ID: 20492231
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 17. Characterization of a novel konjac glucomannan film incorporated with Pickering emulsions: Effect of the emulsion particle sizes.
    Liu Z, Shen R, Yang X, Lin D.
    Int J Biol Macromol; 2021 May 15; 179():377-387. PubMed ID: 33652044
    [Abstract] [Full Text] [Related]

  • 18. Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions.
    Long M, Ren Y, Li Z, Yin C, Sun J.
    Int J Biol Macromol; 2024 Apr 15; 265(Pt 1):130723. PubMed ID: 38467227
    [Abstract] [Full Text] [Related]

  • 19. Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.
    Nunes L, Hashemi N, Gregersen SB, Tavares GM, Corredig M.
    Food Res Int; 2023 Nov 15; 173(Pt 2):113404. PubMed ID: 37803740
    [Abstract] [Full Text] [Related]

  • 20. Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application.
    Bu N, Huang L, Cao G, Pang J, Mu R.
    J Sci Food Agric; 2022 Nov 15; 102(14):6555-6565. PubMed ID: 35587687
    [Abstract] [Full Text] [Related]

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