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Journal Abstract Search

140 related items for PubMed ID: 38341915

  • 1. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.
    Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J.
    Food Chem; 2024 Jun 30; 444():138669. PubMed ID: 38341915
    [Abstract] [Full Text] [Related]

  • 2. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions.
    Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H.
    Food Funct; 2019 Oct 16; 10(10):6752-6766. PubMed ID: 31576869
    [Abstract] [Full Text] [Related]

  • 3. Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate.
    Liu J, Liu W, Salt LJ, Ridout MJ, Ding Y, Wilde PJ.
    J Agric Food Chem; 2019 Jan 09; 67(1):452-462. PubMed ID: 30517000
    [Abstract] [Full Text] [Related]

  • 4. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes.
    Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F.
    Food Res Int; 2022 Jul 09; 157():111451. PubMed ID: 35761690
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  • 5. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
    Yesiltas B, García-Moreno PJ, Sørensen AM, Akoh CC, Jacobsen C.
    Food Chem; 2019 Mar 15; 276():110-118. PubMed ID: 30409573
    [Abstract] [Full Text] [Related]

  • 6. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
    Perugini L, Cinelli G, Cofelice M, Ceglie A, Lopez F, Cuomo F.
    Colloids Surf B Biointerfaces; 2018 Aug 01; 168():163-168. PubMed ID: 29433910
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  • 7. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
    Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ.
    J Agric Food Chem; 2016 Dec 21; 64(50):9532-9541. PubMed ID: 27936671
    [Abstract] [Full Text] [Related]

  • 8. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions.
    Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Xia G, Shen X.
    Int J Biol Macromol; 2024 Oct 21; 277(Pt 2):134171. PubMed ID: 39067727
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  • 13. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
    Kharat M, Zhang G, McClements DJ.
    Food Res Int; 2018 Sep 21; 111():178-186. PubMed ID: 30007674
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  • 17. Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions.
    Yesiltas B, Sørensen AM, García-Moreno PJ, Anankanbil S, Guo Z, Jacobsen C.
    Food Chem; 2018 Jul 30; 255():290-299. PubMed ID: 29571479
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  • 19. Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions.
    Shi MJ, Wang F, Jiang H, Qian WW, Xie YY, Wei XY, Zhou T.
    Food Chem; 2020 Aug 30; 322():126774. PubMed ID: 32305876
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