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213 related items for PubMed ID: 37254348

  • 1. Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties.
    Xu X, Li L, Ma C, Li D, Yang Y, Bian X, Fan J, Zhang N, Zuo F.
    Food Res Int; 2023 Jul; 169():112910. PubMed ID: 37254348
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  • 5. Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene.
    Li R, Yuan G, Li D, Xu C, Du M, Tan S, Liu Z, He Q, Rong L, Li J.
    Food Funct; 2022 Mar 07; 13(5):2534-2544. PubMed ID: 35156977
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  • 6. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes.
    Ding J, Dong Y, Huang G, Zhang Y, Jiang L, Sui X.
    Food Funct; 2021 Nov 01; 12(21):10875-10886. PubMed ID: 34622257
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  • 7. Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles.
    Bi CH, Chi SY, Zhou T, Wang XY, Zhang JY, Huang ZG, Gao F.
    Front Nutr; 2021 Nov 01; 8():795396. PubMed ID: 35004820
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  • 15. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics.
    Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M.
    Ultrason Sonochem; 2021 Nov 01; 79():105756. PubMed ID: 34562736
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  • 17. 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
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