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Journal Abstract Search

118 related items for PubMed ID: 39089037

  • 1.
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  • 2. Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions.
    Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Ma Z, Yu G, Xia G, Shen X.
    Food Chem X; 2024 Dec 30; 24():101836. PubMed ID: 39380573
    [Abstract] [Full Text] [Related]

  • 3. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.
    Feng T, Wang X, Wang X, Zhang X, Gu Y, Xia S, Huang Q.
    Food Chem; 2021 Jul 15; 350():129251. PubMed ID: 33588282
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  • 5. Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions.
    Zhang S, Li X, Yan X, Julian McClements D, Ma C, Liu X, Liu F.
    Ultrason Sonochem; 2022 Sep 15; 89():106110. PubMed ID: 35961190
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  • 7. Native and thermally modified protein-polyphenol coassemblies: lactoferrin-based nanoparticles and submicrometer particles as protective vehicles for (-)-epigallocatechin-3-gallate.
    Yang W, Xu C, Liu F, Yuan F, Gao Y.
    J Agric Food Chem; 2014 Nov 05; 62(44):10816-27. PubMed ID: 25310084
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  • 9. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing.
    Wang M, Zhou Y, Fan L, Li J.
    Food Chem; 2024 Aug 01; 448():139145. PubMed ID: 38555692
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  • 10. Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions.
    Sun Y, Zhang S, Xie F, Zhong M, Jiang L, Qi B, Li Y.
    Food Chem; 2021 Mar 30; 341(Pt 2):128272. PubMed ID: 33031958
    [Abstract] [Full Text] [Related]

  • 11. The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics.
    Zhang T, Li S, Yang M, Li Y, Ma S, Zhang H, Li L, Liu X, Liu J, Du Z.
    Food Chem; 2024 Jun 01; 442():138448. PubMed ID: 38245983
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  • 12. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure.
    Chen Y, Yao M, Peng S, Fang Y, Wan L, Shang W, Xiang D, Zhang W.
    Food Chem; 2023 Dec 01; 428():136773. PubMed ID: 37423104
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  • 13. Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles.
    He X, Yang W, Zhao Q, Qin X.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 2):126755. PubMed ID: 37678683
    [Abstract] [Full Text] [Related]

  • 14. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions.
    Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H.
    Food Funct; 2019 Oct 16; 10(10):6752-6766. PubMed ID: 31576869
    [Abstract] [Full Text] [Related]

  • 15. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions.
    Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W.
    Food Chem; 2024 Jun 15; 443():138611. PubMed ID: 38309025
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  • 17. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application.
    He X, Lu Q.
    Adv Colloid Interface Sci; 2024 Feb 15; 324():103086. PubMed ID: 38244533
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  • 19. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin.
    Liu G, Wang Q, Hu Z, Cai J, Qin X.
    J Agric Food Chem; 2019 May 08; 67(18):5212-5220. PubMed ID: 30995032
    [Abstract] [Full Text] [Related]

  • 20. Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions.
    Xu J, Zhang H, Deng M, Guo H, Cui L, Liu Z, Xu J.
    Food Res Int; 2024 Jun 08; 186():114365. PubMed ID: 38729700
    [Abstract] [Full Text] [Related]

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