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Journal Abstract Search

141 related items for PubMed ID: 38309025

  • 1. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions.
    Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W.
    Food Chem; 2024 Jun 15; 443():138611. PubMed ID: 38309025
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  • 6. Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran.
    Li S, Chen H, Cheng W, Yang K, Cai L, He L, Du L, Liu Y, Liu A, Zeng Z, Li C.
    Food Chem; 2021 Oct 01; 358():129813. PubMed ID: 33940286
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  • 8. Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions.
    Zhang Y, Xu J, Gong J, Li Y.
    Foods; 2024 Jun 20; 13(12):. PubMed ID: 38928884
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  • 9. All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization.
    Tao S, Guan X, Li Y, Jiang H, Gong S, Ngai T.
    J Colloid Interface Sci; 2022 Feb 20; 607(Pt 2):1491-1499. PubMed ID: 34587529
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  • 12. 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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  • 15. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.
    Wang L, Liu M, Guo P, Zhang H, Jiang L, Xia N, Zheng L, Cui Q, Hua S.
    Food Chem; 2023 Jul 15; 414():135718. PubMed ID: 36827783
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  • 16. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing.
    Zhang L, Zhou C, Xing S, Chen Y, Su W, Wang H, Tan M.
    Food Chem; 2023 Aug 15; 417():135824. PubMed ID: 36913867
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  • 17. Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods.
    Luo Y, Wang K, Pan R, Li T, Sun Q, Pu C, Tang W.
    Food Res Int; 2023 Aug 15; 170():112976. PubMed ID: 37316014
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  • 19. Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes.
    Cui X, Ma M, Xie Y, Yang Y, Li Q, Sun S, Ma W.
    Food Chem X; 2022 Dec 30; 16():100455. PubMed ID: 36203951
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  • 20. 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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