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Journal Abstract Search

136 related items for PubMed ID: 38823125

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  • 6. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.
    Xu H, Yang L, Xie P, Zhou Q, Chen Y, Karrar E, Qi H, Lin R, Zhu Y, Jin J, Jin Q, Wang X.
    Int J Biol Macromol; 2022 Dec 31; 223(Pt A):307-315. PubMed ID: 36336159
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  • 7. Preparation and emulsification properties of dialdehyde starch nanoparticles.
    Chen Y, Hao Y, Ting K, Li Q, Gao Q.
    Food Chem; 2019 Jul 15; 286():467-474. PubMed ID: 30827634
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  • 8. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size.
    Ge S, Xiong L, Li M, Liu J, Yang J, Chang R, Liang C, Sun Q.
    Food Chem; 2017 Nov 01; 234():339-347. PubMed ID: 28551245
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  • 10. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior.
    Azfaralariff A, Farahfaiqah F, Joe LS, Fazry S, Mohamed M, Nazar MF, Lazim AM.
    Int J Biol Macromol; 2021 Jul 01; 182():197-206. PubMed ID: 33774073
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  • 12. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk.
    Liu Y, Wu Q, Zhang J, Mao X.
    J Sci Food Agric; 2024 Mar 15; 104(4):1909-1919. PubMed ID: 37884470
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  • 13. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
    Zhang X, Liu J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1308-15. PubMed ID: 21226518
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  • 14. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability.
    Vicente J, Pereira LJB, Bastos LPH, de Carvalho MG, Garcia-Rojas EE.
    Int J Biol Macromol; 2018 Dec 23; 120(Pt A):339-345. PubMed ID: 30114428
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  • 15. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation.
    Vélez-Erazo EM, Bosqui K, Rabelo RS, Hubinger MD.
    Molecules; 2021 Sep 17; 26(18):. PubMed ID: 34577117
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  • 16. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes.
    Liu Y, Wu Q, Zhang J, Mao X.
    Food Chem; 2024 Oct 15; 455():139873. PubMed ID: 38850987
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  • 18. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions.
    Riquelme N, Robert P, Troncoso E, Arancibia C.
    Food Funct; 2020 Jul 01; 11(7):5955-5964. PubMed ID: 32609135
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  • 19. Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum.
    Zhao Y, Li Y, Liu Q, Chen Q, Sun F, Kong B.
    Int J Biol Macromol; 2024 Feb 01; 257(Pt 1):128430. PubMed ID: 38043652
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