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122 related items for PubMed ID: 38522295

  • 1. Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability.
    Tian Y, Wang S, Lv J, Ma M, Jin Y, Fu X.
    Food Chem; 2024 Aug 01; 448():138988. PubMed ID: 38522295
    [Abstract] [Full Text] [Related]

  • 2. Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria.
    Tian Y, Wang S, Li T, Lv J, Zhang X, Oh DH, Fu X.
    J Sci Food Agric; 2024 Apr 01; 104(6):3468-3476. PubMed ID: 38133640
    [Abstract] [Full Text] [Related]

  • 3. Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion.
    Ma H, Forssell P, Kylli P, Lampi AM, Buchert J, Boer H, Partanen R.
    J Agric Food Chem; 2012 Jun 20; 60(24):6223-9. PubMed ID: 22655797
    [Abstract] [Full Text] [Related]

  • 4. Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil.
    Feng Y, Zhang B, Fu X, Huang Q.
    Carbohydr Polym; 2022 Sep 15; 292():119715. PubMed ID: 35725189
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  • 8. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase.
    Mozafarpour R, Koocheki A.
    Ultrason Sonochem; 2023 Jan 15; 92():106278. PubMed ID: 36584562
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  • 9. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
    Tang CH, Chen L, Foegeding EA.
    J Agric Food Chem; 2011 Apr 27; 59(8):4071-7. PubMed ID: 21381784
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  • 10. Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.
    Liang L, Chen F, Wang X, Jin Q, Decker EA, McClements DJ.
    J Agric Food Chem; 2017 Jun 14; 65(23):4755-4765. PubMed ID: 28534401
    [Abstract] [Full Text] [Related]

  • 11. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex.
    Feng N, Hu J, Liang S, Yang X, Zhu X, Feng Y, Zhao X, Tang F, Yang J, Wu Q.
    Int J Biol Macromol; 2024 Jun 14; 270(Pt 1):132154. PubMed ID: 38734331
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  • 12. Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants.
    Nikbakht Nasrabadi M, Goli SAH, Sedaghat Doost A, Dewettinck K, Van der Meeren P.
    Colloids Surf B Biointerfaces; 2019 Dec 01; 184():110489. PubMed ID: 31522025
    [Abstract] [Full Text] [Related]

  • 13. Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion.
    Huang Z, Yang X, Liang S, Chen L, Dong L, Rahaman A, He S, Shen Y, Su D.
    Int J Biol Macromol; 2022 Jun 30; 211():150-158. PubMed ID: 35568148
    [Abstract] [Full Text] [Related]

  • 14. Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels.
    Zhang H, Jiang Q, Li J, Sun Y, Zhang R, Zhang L, Zhang H.
    Int J Biol Macromol; 2024 Oct 30; 278(Pt 1):134579. PubMed ID: 39122082
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  • 15. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
    Kellerby SS, Gu YS, McClements DJ, Decker EA.
    J Agric Food Chem; 2006 Dec 27; 54(26):10222-7. PubMed ID: 17177563
    [Abstract] [Full Text] [Related]

  • 16. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics.
    Zhang M, Zhang BY, Sun X, Liu YA, Yu Z, Wang X, Xu N.
    Int J Biol Macromol; 2024 Mar 27; 261(Pt 1):129716. PubMed ID: 38290624
    [Abstract] [Full Text] [Related]

  • 17. Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
    Ouyang Y, Xu J, Ji F, Tan M, Luo S, Zhong X, Zheng Z.
    J Food Sci; 2021 Jun 27; 86(6):2387-2397. PubMed ID: 34018189
    [Abstract] [Full Text] [Related]

  • 18. Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound.
    Wang Y, Liu Q, Yang Y, Zhang R, Jiao A, Jin Z.
    J Sci Food Agric; 2023 Mar 15; 103(4):1874-1884. PubMed ID: 36468888
    [Abstract] [Full Text] [Related]

  • 19. Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.
    Li K, Wang LM, Cui BB, Chen B, Zhao DB, Bai YH.
    Food Chem; 2024 Jul 30; 447():138904. PubMed ID: 38447238
    [Abstract] [Full Text] [Related]

  • 20. Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage.
    Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y.
    Food Funct; 2023 Apr 24; 14(8):3779-3792. PubMed ID: 36995104
    [Abstract] [Full Text] [Related]

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