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Journal Abstract Search

138 related items for PubMed ID: 38245983

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  • 3. Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions.
    Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X.
    Food Chem; 2024 Dec 01; 460(Pt 2):140536. PubMed ID: 39089037
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  • 6. High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene.
    Li S, Zhu Y, Hao X, Su H, Chen X, Yao Y.
    Food Chem; 2024 May 15; 440():138201. PubMed ID: 38104448
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  • 7. Egg White Protein-Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics.
    Zhang T, Li S, Yang M, Li Y, Liu X, Shang X, Liu J, Du Z, Yu T.
    Molecules; 2024 Feb 05; 29(3):. PubMed ID: 38338486
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  • 8. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure.
    Chen Y, Yao M, Peng S, Fang Y, Wan L, Shang W, Xiang D, Zhang W.
    Food Chem; 2023 Dec 01; 428():136773. PubMed ID: 37423104
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  • 9. Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles.
    Wen J, Zhang Y, Jin H, Sui X, Jiang L.
    J Agric Food Chem; 2020 Sep 09; 68(36):9796-9803. PubMed ID: 32786850
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  • 11. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties.
    Feng T, Wang X, Fan C, Wang X, Wang X, Cui H, Xia S, Huang Q.
    Food Chem; 2023 Feb 01; 401():134139. PubMed ID: 36096006
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  • 13. Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase pickering emulsions: Enhanced stability and bioaccessibility of β-carotene.
    Zhao M, Wu X, Tan H, Wu W.
    Food Res Int; 2024 Sep 01; 192():114779. PubMed ID: 39147467
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  • 15. High internal phase Pickering emulsions stabilized by a cod protein-chitosan nanocomplex for astaxanthin delivery.
    Zhang L, Zhou C, Na X, Chen Y, Tan M.
    Food Funct; 2021 Nov 29; 12(23):11872-11882. PubMed ID: 34735562
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  • 16. The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions.
    Liu J, Guo J, Zhang H, Liao Y, Liu S, Cheng D, Zhang T, Xiao H, Du Z.
    Food Funct; 2022 Feb 07; 13(3):1408-1420. PubMed ID: 35048100
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  • 17. Emulsifying properties of glycation or glycation-heat modified egg white protein.
    Wang C, Li J, Li X, Chang C, Zhang M, Gu L, Su Y, Yang Y.
    Food Res Int; 2019 May 07; 119():227-235. PubMed ID: 30884652
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