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213 related items for PubMed ID: 38992897

  • 1. Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.
    Luo B, Chen L, Peng J, Sun J.
    J Texture Stud; 2024 Aug; 55(4):e12855. PubMed ID: 38992897
    [Abstract] [Full Text] [Related]

  • 2. Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs-SPI emulsion-filled gels.
    Zhang Q, Yin L, Chen F, Zhang P, Lv D, Zhu T, Duan X.
    J Texture Stud; 2021 Apr; 52(2):251-259. PubMed ID: 33410521
    [Abstract] [Full Text] [Related]

  • 3. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 4. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.
    Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.
    J Sci Food Agric; 2018 Jan; 98(2):799-806. PubMed ID: 28677851
    [Abstract] [Full Text] [Related]

  • 5. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.
    Wang X, He Z, Zeng M, Qin F, Adhikari B, Chen J.
    Food Chem; 2017 Apr 15; 221():130-138. PubMed ID: 27979093
    [Abstract] [Full Text] [Related]

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  • 7. Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types.
    Yan W, Hua X, Zhang M, Qu Y, Yin L, Li Y, Jia X.
    Int J Biol Macromol; 2024 Nov 15; 279(Pt 3):135296. PubMed ID: 39236966
    [Abstract] [Full Text] [Related]

  • 8. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
    Liu C, Wang X.
    J Sci Food Agric; 2021 Dec 15; 101(15):6407-6416. PubMed ID: 33969885
    [Abstract] [Full Text] [Related]

  • 9. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat.
    Cui B, Mao Y, Liang H, Li Y, Li J, Ye S, Chen W, Li B.
    Int J Biol Macromol; 2022 May 01; 206():481-488. PubMed ID: 35245574
    [Abstract] [Full Text] [Related]

  • 10. Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels.
    Liu S, Zhao Z, Zhou P, Deng Y, Liu G, Li P, Zeng J, Zhang Y, Zhang M.
    Foods; 2024 Apr 23; 13(9):. PubMed ID: 38731660
    [Abstract] [Full Text] [Related]

  • 11. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties.
    Lv D, Chen F, Yin L, Zhang P, Rashid MT, Yu J.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 1):126465. PubMed ID: 37619689
    [Abstract] [Full Text] [Related]

  • 12. 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 31; 261(Pt 1):129716. PubMed ID: 38290624
    [Abstract] [Full Text] [Related]

  • 13. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
    Li L, He H, Wu D, Lin D, Qin W, Meng D, Yang R, Zhang Q.
    Food Chem; 2021 Oct 30; 360():129991. PubMed ID: 33965712
    [Abstract] [Full Text] [Related]

  • 14. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.
    Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC.
    Food Res Int; 2017 Dec 30; 102():759-767. PubMed ID: 29196009
    [Abstract] [Full Text] [Related]

  • 15. Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate.
    Feng L, Jia X, Yin L.
    Food Chem; 2024 Jul 15; 446():138797. PubMed ID: 38442678
    [Abstract] [Full Text] [Related]

  • 16. Structural characteristics of high-moisture extrudates with oil-in-water emulsions.
    Wang H, Zhang L, Czaja TP, Bakalis S, Zhang W, Lametsch R.
    Food Res Int; 2022 Aug 15; 158():111554. PubMed ID: 35840247
    [Abstract] [Full Text] [Related]

  • 17. Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil.
    Ahmadian S, Kenari RE, Amiri ZR, Sohbatzadeh F, Khodaparast MHH.
    Food Chem; 2024 Jan 01; 430():137093. PubMed ID: 37562266
    [Abstract] [Full Text] [Related]

  • 18. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
    Xi Z, Liu W, McClements DJ, Zou L.
    Food Chem; 2019 Sep 01; 291():22-29. PubMed ID: 31006462
    [Abstract] [Full Text] [Related]

  • 19. Study on preparation of acylated soy protein and stability of emulsion.
    Xia N, Lu XX, Zheng Z, Mu DD, Zhong XY, Luo SZ, Zhao YY.
    J Sci Food Agric; 2021 Sep 01; 101(12):4959-4968. PubMed ID: 33543501
    [Abstract] [Full Text] [Related]

  • 20. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ.
    Food Res Int; 2019 Aug 01; 122():361-370. PubMed ID: 31229089
    [Abstract] [Full Text] [Related]

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