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Journal Abstract Search

124 related items for PubMed ID: 38914392

  • 1. Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin.
    Ladda K, Navale J, Gharibzahedi SMT, Krishania M, Bangar SP, Khubber S.
    Int J Biol Macromol; 2024 Aug; 274(Pt 1):133292. PubMed ID: 38914392
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  • 2. Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex.
    Yu Z, Zhou L, Chen Z, Chen L, Hong K, He D, Lei F.
    Foods; 2024 Jul 08; 13(13):. PubMed ID: 38998664
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  • 3. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility.
    Zhang Y, Zhang T, Dong C, Zhao R, Zhang X, Wang C.
    Food Chem; 2023 Aug 15; 417():135879. PubMed ID: 36933434
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  • 4. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.
    Gancz K, Alexander M, Corredig M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2236-41. PubMed ID: 15769162
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  • 5. Optimization of whey protein isolate-quince seed mucilage complex coacervation.
    Ghadermazi R, Khosrowshahi Asl A, Tamjidi F.
    Int J Biol Macromol; 2019 Jun 15; 131():368-377. PubMed ID: 30872060
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  • 6. Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases.
    Iqbal S, Chen XD, Kirk TV, Huang H.
    Colloids Surf B Biointerfaces; 2020 Jan 01; 185():110629. PubMed ID: 31734090
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  • 11. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate.
    Guo X, Guo X, Meng H, Chen X, Zeng Q, Yu S.
    Int J Biol Macromol; 2019 Feb 15; 123():246-254. PubMed ID: 30419329
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  • 12. Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment.
    Sedaghat Doost A, Nikbakht Nasrabadi M, Goli SAH, van Troys M, Dubruel P, De Neve N, Van der Meeren P.
    Food Res Int; 2020 Feb 15; 128():108779. PubMed ID: 31955753
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  • 13. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions.
    Xiao Y, Qi PX, Wickham ED.
    Food Chem; 2020 Nov 15; 330():127280. PubMed ID: 32540520
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  • 15. Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation.
    Xin Y, Liu Z, Yang C, Dong C, Chen F, Liu K.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 4):127064. PubMed ID: 37748593
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  • 16. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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