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Journal Abstract Search

140 related items for PubMed ID: 39149526

  • 1. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.
    Araiza-Calahorra A, Mackie AR, Sarkar A.
    Curr Res Food Sci; 2024; 9():100806. PubMed ID: 39149526
    [Abstract] [Full Text] [Related]

  • 2. Emulsion Microgel Particles as High-Performance Bio-Lubricants.
    Torres O, Andablo-Reyes E, Murray BS, Sarkar A.
    ACS Appl Mater Interfaces; 2018 Aug 15; 10(32):26893-26905. PubMed ID: 30036468
    [Abstract] [Full Text] [Related]

  • 3. Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures.
    Sünder A, Scherze I, Muschiolik G.
    Colloids Surf B Biointerfaces; 2001 Jul 15; 21(1-3):75-85. PubMed ID: 11377937
    [Abstract] [Full Text] [Related]

  • 4. Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
    Wang Q, Zhu Y, Ji Z, Chen J.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945575
    [Abstract] [Full Text] [Related]

  • 5. Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions.
    Ji L, Cornacchia L, Sala G, Scholten E.
    Food Res Int; 2022 Jul 06; 157():111209. PubMed ID: 35761531
    [Abstract] [Full Text] [Related]

  • 6. Enhanced oral oil release and mouthfeel perception of starch emulsion gels.
    Hu X, Karthik P, Chen J.
    Food Res Int; 2021 Jun 06; 144():110356. PubMed ID: 34053549
    [Abstract] [Full Text] [Related]

  • 7. Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions.
    Jayakumar J, Ballon A, Pallarès J, Vernet A, de Lamo-Castellví S, Güell C, Ferrando M.
    Food Res Int; 2023 Oct 06; 172():113100. PubMed ID: 37689864
    [Abstract] [Full Text] [Related]

  • 8. Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins.
    Tirok S, Scherze I, Muschiolik G.
    Colloids Surf B Biointerfaces; 2001 Jul 06; 21(1-3):149-162. PubMed ID: 11377944
    [Abstract] [Full Text] [Related]

  • 9. Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Jun 21; 10(23):4173-83. PubMed ID: 24763731
    [Abstract] [Full Text] [Related]

  • 10. Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition.
    Cui H, Mu Z, Xu H, Bilawal A, Jiang Z, Hou J.
    Food Res Int; 2024 Sep 21; 192():114764. PubMed ID: 39147556
    [Abstract] [Full Text] [Related]

  • 11. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels.
    Grasberger K, Hammershøj M, Corredig M.
    Food Res Int; 2024 Feb 21; 178():113987. PubMed ID: 38309923
    [Abstract] [Full Text] [Related]

  • 12. Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.
    Zhou H, Zhao Y, Fan D, Shen Q, Liu C, Luo J.
    Foods; 2022 Sep 20; 11(19):. PubMed ID: 36230008
    [Abstract] [Full Text] [Related]

  • 13. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
    [Abstract] [Full Text] [Related]

  • 14. Sustainable thermoresponsive whey protein- and chitosan-based oil-in-water emulsions for cosmetic applications.
    Speer S, Amin S.
    Int J Cosmet Sci; 2022 Feb 01; 44(1):30-41. PubMed ID: 34800296
    [Abstract] [Full Text] [Related]

  • 15. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.
    Maier C, Reichert CL, Weiss J.
    J Food Sci; 2016 Oct 01; 81(10):E2484-E2491. PubMed ID: 27636707
    [Abstract] [Full Text] [Related]

  • 16. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin.
    Lv P, Wang D, Dai L, Wu X, Gao Y, Yuan F.
    Food Res Int; 2020 Jun 01; 132():109032. PubMed ID: 32331631
    [Abstract] [Full Text] [Related]

  • 17. Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion.
    Pang Z, Sun M, Li B, Bourouis I, Chen C, Huang Y, Liu X, Wang P.
    Int J Biol Macromol; 2024 Feb 01; 259(Pt 2):129301. PubMed ID: 38211919
    [Abstract] [Full Text] [Related]

  • 18. Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
    Feng W, Yue C, Wusigale, Ni Y, Liang L.
    Food Res Int; 2018 Jun 01; 108():161-171. PubMed ID: 29735045
    [Abstract] [Full Text] [Related]

  • 19. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
    Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ.
    J Agric Food Chem; 2007 Jan 10; 55(1):175-84. PubMed ID: 17199330
    [Abstract] [Full Text] [Related]

  • 20. Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels.
    Su J, Wang X, Li W, Chen L, Zeng X, Huang Q, Hu B.
    J Agric Food Chem; 2018 Nov 21; 66(46):12335-12343. PubMed ID: 30380846
    [Abstract] [Full Text] [Related]

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