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Journal Abstract Search

135 related items for PubMed ID: 37663472

  • 1. Ultrastable Emulsion Stabilized by the Konjac Glucomannan-Xanthan Gum Complex.
    Han Q, Wang H, Zhou T, Wang Y, Shen Z, Yu D, Liu X, Liu W, Lv W.
    ACS Omega; 2023 Aug 29; 8(34):31344-31352. PubMed ID: 37663472
    [Abstract] [Full Text] [Related]

  • 2. 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 29; 261(Pt 2):129740. PubMed ID: 38281516
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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]

  • 5. 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 01; 265(Pt 1):130723. PubMed ID: 38467227
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion.
    Hu Y, Bian Q, Zi Y, Shi C, Peng J, Zheng Y, Wang X, Zhong J.
    Int J Biol Macromol; 2024 May 15; 267(Pt 2):131521. PubMed ID: 38608976
    [Abstract] [Full Text] [Related]

  • 8. Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.
    Xu W, Yin Y, Yue M, Sun H, Kang M, Luo D, Shah BR, Ge Y.
    Food Chem X; 2024 Oct 30; 23():101633. PubMed ID: 39108623
    [Abstract] [Full Text] [Related]

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  • 10. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.
    Krstonošić V, Pavlović N, Nikolić I, Milutinov J, Ćirin D.
    Int J Biol Macromol; 2024 Mar 30; 260(Pt 2):129610. PubMed ID: 38246463
    [Abstract] [Full Text] [Related]

  • 11. Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin.
    Hu Y, Bian Q, Chen L, Wang X, Zhong J.
    Food Chem X; 2024 Oct 30; 23():101632. PubMed ID: 39100252
    [Abstract] [Full Text] [Related]

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  • 13. 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]

  • 14. Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation.
    Liu Y, Cheng Y, Yu X, Zhu J, Chen K, Kuang Y, Wu K, Jiang F.
    Int J Biol Macromol; 2024 May 01; 267(Pt 1):131292. PubMed ID: 38580015
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 84(5):1087-1093. PubMed ID: 30958906
    [Abstract] [Full Text] [Related]

  • 16. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes.
    Zhang J, Xu D, Cao Y.
    Food Res Int; 2023 Feb 01; 164():112370. PubMed ID: 36737958
    [Abstract] [Full Text] [Related]

  • 17. 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]

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  • 19. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
    Tian L, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ.
    J Sci Food Agric; 2022 Aug 15; 102(10):4003-4011. PubMed ID: 34997575
    [Abstract] [Full Text] [Related]

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