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Journal Abstract Search

146 related items for PubMed ID: 38309923

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  • 6. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H, Mu Z, Xu H, Bilawal A, Jiang Z, Hou J.
    Food Res Int; 2024 Sep; 192():114764. PubMed ID: 39147556
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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; 132():109032. PubMed ID: 32331631
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  • 10. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.
    Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y.
    Int J Biol Macromol; 2019 Mar 15; 125():17-26. PubMed ID: 30529204
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  • 12. Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Jun 21; 10(23):4173-83. PubMed ID: 24763731
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  • 13. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
    Mohammadian M, Salami M, Emam-Djomeh Z, Momen S, Moosavi-Movahedi AA.
    Int J Biol Macromol; 2018 Dec 21; 120(Pt B):2247-2258. PubMed ID: 30125633
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  • 14. Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties.
    Hu X, Xiang X, Ju Q, Li S, Julian McClements D.
    Food Res Int; 2024 Sep 21; 191():114734. PubMed ID: 39059965
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  • 15. Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels.
    Xu X, Chen H, Zhang Q, Lyu F, Ding Y, Zhou X.
    Molecules; 2020 Jan 10; 25(2):. PubMed ID: 31936862
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  • 18. Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion.
    Zhuang H, Li X, Wu S, Wang B, Yan H.
    Food Chem; 2023 Aug 30; 418():135975. PubMed ID: 36965393
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  • 19. Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization.
    Zhang X, Zhang T, Li S, Zhao R, Li S, Wang C.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 2):126641. PubMed ID: 37657583
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  • 20. Interfacial Structures of Droplet-Stabilized Emulsions Formed with Whey Protein Microgel Particles as Revealed by Small- and Ultra-Small-Angle Neutron Scattering.
    Cheng L, Ye A, Hemar Y, Gilbert EP, de Campo L, Whitten AE, Singh H.
    Langmuir; 2019 Sep 17; 35(37):12017-12027. PubMed ID: 31411485
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