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Journal Abstract Search

136 related items for PubMed ID: 37776649

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  • 3. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions.
    Xu J, Ji F, Luo S, Jiang S, Yu Z, Ye A, Zheng Z.
    J Sci Food Agric; 2024 Nov; 104(14):8445-8455. PubMed ID: 38895880
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  • 5. Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers.
    Kutzli I, Griener D, Gibis M, Grossmann L, Baier SK, Weiss J.
    Food Funct; 2020 May 01; 11(5):4049-4056. PubMed ID: 32328603
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  • 7. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
    Li Z, Cao Y, Wang Y, Li Y, Liu Z, Zhu Z, Zhang H, Huang J, Xiong YL.
    Food Chem; 2024 Jun 30; 444():138541. PubMed ID: 38330601
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  • 10. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
    Li R, Dai T, Tan Y, Fu G, Wan Y, Liu C, McClements DJ.
    Food Chem; 2020 Apr 25; 310():125828. PubMed ID: 31812319
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  • 12. High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin: enhanced survivability and controlled release.
    Su J, Cai Y, Tai K, Guo Q, Zhu S, Mao L, Gao Y, Yuan F, Van der Meeren P.
    Food Funct; 2021 Jan 07; 12(1):70-82. PubMed ID: 33191429
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  • 14. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants.
    Guo Q, Bayram I, Shu X, Su J, Liao W, Wang Y, Gao Y.
    Food Chem; 2022 Jan 15; 367():130726. PubMed ID: 34352698
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  • 15. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
    Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ.
    Food Chem; 2020 Nov 01; 329():127219. PubMed ID: 32516714
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  • 16. Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins.
    Silva M, Zisu B, Chandrapala J.
    Food Chem; 2020 Mar 30; 309():125758. PubMed ID: 31699551
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