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Journal Abstract Search

240 related items for PubMed ID: 38002145

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  • 3. Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents.
    Espert M, Hernández MJ, Sanz T, Salvador A.
    Curr Res Food Sci; 2022; 5():564-570. PubMed ID: 35340999
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  • 4. Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil.
    Zhao W, Wei Z, Xue C.
    Int J Biol Macromol; 2024 Jan; 256(Pt 1):128391. PubMed ID: 38029892
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  • 6. Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.
    Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.
    Foods; 2020 Jan 03; 9(1):. PubMed ID: 31947797
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  • 9. Polysaccharide-based oleogels prepared with an emulsion-templated approach.
    Patel AR, Cludts N, Bin Sintang MD, Lewille B, Lesaffer A, Dewettinck K.
    Chemphyschem; 2014 Nov 10; 15(16):3435-9. PubMed ID: 25123287
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  • 10. 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
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  • 11. Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer.
    Kwon UH, Chang YH.
    Foods; 2022 Jan 17; 11(2):. PubMed ID: 35053975
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  • 12. Preparation of soybean protein isolate-ester emulsifier oleogels and comparative study of their structure and properties.
    Chen X, Zhu J, Tian D, Li Z.
    Food Chem; 2024 Dec 15; 461():140927. PubMed ID: 39181049
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  • 13. Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats.
    Sinha SS, Upadhyay A, Singh A.
    Heliyon; 2024 Feb 15; 10(3):e25224. PubMed ID: 38327469
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  • 14. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.
    Yu J, Yun M, Li J, Gao Y, Mao L.
    Foods; 2024 Aug 29; 13(17):. PubMed ID: 39272503
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  • 15. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
    Khouryieh H, Puli G, Williams K, Aramouni F.
    Food Chem; 2015 Jan 15; 167():340-8. PubMed ID: 25148996
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  • 16. Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum.
    Li X, Zou Y, Zhao B, Luo J, Li J, Sheng J, Tian Y.
    Int J Biol Macromol; 2024 Jan 15; 256(Pt 2):128551. PubMed ID: 38043659
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  • 17. Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate-sesame oil oleogels.
    Swe MTH, Asavapichayont P.
    Asian J Pharm Sci; 2018 Sep 15; 13(5):485-497. PubMed ID: 32104422
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  • 18. Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality.
    Zhu Q, Chen F, Li P, Wu T, Pan Y, Zhang M.
    Gels; 2023 Sep 18; 9(9):. PubMed ID: 37754440
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  • 19. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.
    Vélez-Erazo EM, Bosqui K, Rabelo RS, Hubinger MD.
    Molecules; 2021 Sep 17; 26(18):. PubMed ID: 34577117
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  • 20. Effect of biopolymers concentration and drying methods on physicochemical properties of emulsion-templated oleogel.
    Moradabbasi M, Goli SAH, Fayaz G.
    J Food Sci Technol; 2022 May 17; 59(5):1994-2003. PubMed ID: 35531400
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