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Journal Abstract Search

123 related items for PubMed ID: 38850987

  • 1. 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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  • 2. 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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  • 5. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
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  • 7. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol.
    Lei Y, Gao S, Xiang X, Li X, Yu X, Li S.
    Int J Biol Macromol; 2021 Dec 01; 192():644-653. PubMed ID: 34655580
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  • 8. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125
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  • 11. Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions.
    García MC, Alfaro MC, Calero N, Muñoz J.
    Carbohydr Polym; 2014 May 25; 105():177-83. PubMed ID: 24708967
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  • 13. Effect of Food Emulsifiers on Aroma Release.
    Li JJ, Dong M, Liu YL, Zhang LL, Zhang Y, Yang ZY, Ren JN, Pan SY, Fan G.
    Molecules; 2016 Apr 22; 21(4):511. PubMed ID: 27110762
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  • 20. Dynamic Aroma Release from Complex Food Emulsions.
    Pu X, Linforth R, Dragosavac MM, Wolf B.
    J Agric Food Chem; 2019 Aug 21; 67(33):9325-9334. PubMed ID: 31318196
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