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Journal Abstract Search

146 related items for PubMed ID: 38309923

  • 21. Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids.
    Luo N, Ye A, Wolber FM, Singh H.
    Molecules; 2021 Mar 04; 26(5):. PubMed ID: 33806537
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  • 22. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
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  • 24. Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces.
    Sarkar A, Zhang S, Murray B, Russell JA, Boxal S.
    Colloids Surf B Biointerfaces; 2017 Oct 01; 158():137-146. PubMed ID: 28688363
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  • 26. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z, Hill A, Corredig M.
    J Dairy Res; 2009 Aug 01; 76(3):349-55. PubMed ID: 19519978
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  • 29. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
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  • 30. Milk protein interfacial layers and the relationship to emulsion stability and rheology.
    Dickinson E.
    Colloids Surf B Biointerfaces; 2001 Mar 01; 20(3):197-210. PubMed ID: 11172975
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  • 31. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
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  • 33. Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties.
    Cubides YTP, Eklund PR, Foegeding EA.
    J Food Sci; 2019 Dec 21; 84(12):3399-3410. PubMed ID: 31750948
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  • 34. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q, Yin L, Chen F, Zhang P, Lv D, Zhu T, Duan X.
    J Texture Stud; 2021 Apr 21; 52(2):251-259. PubMed ID: 33410521
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  • 36. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content.
    Zhao X, Li D, Wang LJ, Wang Y.
    Carbohydr Polym; 2022 Apr 01; 281():119061. PubMed ID: 35074125
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  • 37. Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
    Feng W, Yue C, Wusigale, Ni Y, Liang L.
    Food Res Int; 2018 Jun 01; 108():161-171. PubMed ID: 29735045
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  • 38. Effect of gel structure on the gastric digestion of whey protein emulsion gels.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Feb 28; 10(8):1214-23. PubMed ID: 24652237
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  • 39. Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism.
    Li S, Chen G, Shi X, Ma C, Liu F.
    Gels; 2022 Mar 31; 8(4):. PubMed ID: 35448113
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