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126 related items for PubMed ID: 39197239

  • 1. Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scales.
    Liu C, Ma R, Shen W, Tian Y.
    Food Chem; 2025 Jan 01; 462():140974. PubMed ID: 39197239
    [Abstract] [Full Text] [Related]

  • 2. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
    Zhang L, Xiong T, Wang XF, Chen DL, He XD, Zhang C, Wu C, Li Q, Ding X, Qian JY.
    Int J Biol Macromol; 2021 Nov 01; 190():130-140. PubMed ID: 34481848
    [Abstract] [Full Text] [Related]

  • 3. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
    Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A.
    Food Chem; 2020 Jun 15; 315():126246. PubMed ID: 32028198
    [Abstract] [Full Text] [Related]

  • 4. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions.
    Zhang L, Chen DL, Wang XF, Qian JY, He XD.
    Int J Biol Macromol; 2022 Oct 31; 219():824-834. PubMed ID: 35963347
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch.
    Li G, Xu X, Zhu F.
    Food Chem; 2019 Dec 01; 300():125201. PubMed ID: 31357016
    [Abstract] [Full Text] [Related]

  • 6. Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch.
    Li G, Zhu F.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt B):1371-1378. PubMed ID: 34757132
    [Abstract] [Full Text] [Related]

  • 7. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions.
    Abdul Hadi N, Marefati A, Matos M, Wiege B, Rayner M.
    Carbohydr Polym; 2020 Jul 15; 240():116264. PubMed ID: 32475554
    [Abstract] [Full Text] [Related]

  • 8. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
    Rayner M, Timgren A, Sjöö M, Dejmek P.
    J Sci Food Agric; 2012 Jul 15; 92(9):1841-7. PubMed ID: 22318925
    [Abstract] [Full Text] [Related]

  • 9. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion.
    Lin X, Li S, Yin J, Chang F, Wang C, He X, Huang Q, Zhang B.
    Int J Biol Macromol; 2020 Jun 01; 152():1233-1241. PubMed ID: 31765743
    [Abstract] [Full Text] [Related]

  • 10. Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.
    Jiang F, Zhu Y, Hu WX, Li M, Liu Y, Feng J, Lv X, Yu X, Du SK.
    Food Chem; 2023 Nov 30; 427():136697. PubMed ID: 37379746
    [Abstract] [Full Text] [Related]

  • 11. Starch granule stabilized Pickering emulsions: an 8-year stability study.
    Marefati A, Rayner M.
    J Sci Food Agric; 2020 Apr 30; 100(6):2807-2811. PubMed ID: 31975414
    [Abstract] [Full Text] [Related]

  • 12. Quinoa starch granules as stabilizing particles for production of Pickering emulsions.
    Rayner M, Sjöö M, Timgren A, Dejmek P.
    Faraday Discuss; 2012 Apr 30; 158():139-55; discussion 239-66. PubMed ID: 23234165
    [Abstract] [Full Text] [Related]

  • 13. Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches.
    Yao T, Wen Y, Xu Z, Ma M, Li P, Brennan C, Sui Z, Corke H.
    Int J Biol Macromol; 2020 Feb 01; 144():705-714. PubMed ID: 31857164
    [Abstract] [Full Text] [Related]

  • 14. A comparison of emulsion stability for different OSA-modified waxy maize emulsifiers: Granules, dissolved starch, and non-solvent precipitates.
    Saari H, Wahlgren M, Rayner M, Sjöö M, Matos M.
    PLoS One; 2019 Feb 01; 14(2):e0210690. PubMed ID: 30726246
    [Abstract] [Full Text] [Related]

  • 15. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.
    Qin XS, Luo ZG, Peng XC.
    J Agric Food Chem; 2018 May 02; 66(17):4449-4457. PubMed ID: 29664623
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties.
    Peng M, Yin L, Dong J, Shen R, Zhu Y.
    J Food Sci; 2022 May 02; 87(5):2147-2158. PubMed ID: 35365864
    [Abstract] [Full Text] [Related]

  • 17. Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability.
    Jiang F, Feng J, Hu W, Ren Y, Ma C, Chang L, Liu Y, Lv X, Yu X, Du SK.
    Carbohydr Polym; 2022 Dec 15; 298():120137. PubMed ID: 36241303
    [Abstract] [Full Text] [Related]

  • 18. Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State.
    Matos M, Marefati A, Gutiérrez G, Wahlgren M, Rayner M.
    PLoS One; 2016 Dec 15; 11(8):e0160140. PubMed ID: 27479315
    [Abstract] [Full Text] [Related]

  • 19. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network.
    Li S, Zhang B, Li C, Fu X, Huang Q.
    Food Chem; 2020 Feb 01; 305():125476. PubMed ID: 31525589
    [Abstract] [Full Text] [Related]

  • 20. Sago starch nanocrystal-stabilized Pickering emulsions: Stability and rheological behavior.
    Azfaralariff A, Farahfaiqah F, Joe LS, Fazry S, Mohamed M, Nazar MF, Lazim AM.
    Int J Biol Macromol; 2021 Jul 01; 182():197-206. PubMed ID: 33774073
    [Abstract] [Full Text] [Related]

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