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Journal Abstract Search

122 related items for PubMed ID: 38211919

  • 1. Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion.
    Pang Z, Sun M, Li B, Bourouis I, Chen C, Huang Y, Liu X, Wang P.
    Int J Biol Macromol; 2024 Feb; 259(Pt 2):129301. PubMed ID: 38211919
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  • 2. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M.
    J Agric Food Chem; 2015 Oct 28; 63(42):9239-50. PubMed ID: 26457588
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  • 4. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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  • 7. 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
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  • 10. Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study.
    Pu Y, Long Y, Xu D, Niu Y, Wu Q, Chen S, Wang R, Ge R.
    Front Nutr; 2024 Jun 01; 11():1418120. PubMed ID: 38887503
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  • 11. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.
    Ahn N, Park JH, Chai C, Imm JY.
    J Dairy Sci; 2022 May 01; 105(5):3832-3845. PubMed ID: 35282910
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  • 12. The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.
    Li H, Zhang Y, Liu X, Li M, Zhang L, Yang J, Li D, Li H, Wang X, Yu J.
    J Food Sci; 2023 Jun 01; 88(6):2273-2285. PubMed ID: 37092311
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  • 14. Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
    Zhang X, Zhang S, Xie F, Han L, Li L, Jiang L, Qi B, Li Y.
    J Sci Food Agric; 2021 Jan 15; 101(1):262-271. PubMed ID: 32627183
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  • 15. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.
    Jiang Z, Yao K, Yuan X, Mu Z, Gao Z, Hou J, Jiang L.
    J Sci Food Agric; 2018 Mar 15; 98(4):1522-1529. PubMed ID: 28802019
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  • 19. Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties.
    Ding S, Ye X, Qu L, Mu J, Huang L, Dai C.
    Int J Biol Macromol; 2023 Dec 01; 252():126479. PubMed ID: 37625757
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