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Journal Abstract Search

217 related items for PubMed ID: 9131188

  • 1. Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
    Monahan FJ, McClements DJ, German JB.
    Adv Exp Med Biol; 1997; 415():127-36. PubMed ID: 9131188
    [Abstract] [Full Text] [Related]

  • 2. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
    Jiménez-Flores R, Ye A, Singh H.
    J Agric Food Chem; 2005 May 18; 53(10):4213-9. PubMed ID: 15884863
    [Abstract] [Full Text] [Related]

  • 3. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S, Denkov ND, Ivanov IB, Campbell B.
    Adv Colloid Interface Sci; 2006 Nov 16; 123-126():259-93. PubMed ID: 16854363
    [Abstract] [Full Text] [Related]

  • 4. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
    Huan Y, Zhang S, Vardhanabhuti B.
    J Dairy Sci; 2016 May 16; 99(5):3305-3315. PubMed ID: 26947286
    [Abstract] [Full Text] [Related]

  • 5. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
    Tabatabaee Amid B, Mirhosseini H.
    Colloids Surf B Biointerfaces; 2014 Jan 01; 113():107-14. PubMed ID: 24060935
    [Abstract] [Full Text] [Related]

  • 6. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010 Jan 01; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 7. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E, Putthanimon J, Singthong J, Thammarutwasik P.
    Food Sci Technol Int; 2014 Dec 01; 20(8):617-28. PubMed ID: 23922288
    [Abstract] [Full Text] [Related]

  • 8. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
    Keowmaneechai E, McClements DJ.
    J Agric Food Chem; 2002 Nov 20; 50(24):7145-53. PubMed ID: 12428974
    [Abstract] [Full Text] [Related]

  • 9. Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment.
    Ye A.
    Colloids Surf B Biointerfaces; 2010 Jun 15; 78(1):24-9. PubMed ID: 20211549
    [Abstract] [Full Text] [Related]

  • 10. Rheological properties and characterization of polymerized whey protein isolates.
    Vardhanabhuti B, Foegeding EA.
    J Agric Food Chem; 1999 Sep 15; 47(9):3649-55. PubMed ID: 10552698
    [Abstract] [Full Text] [Related]

  • 11. Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate.
    Lutz R, Aserin A, Wicker L, Garti N.
    Colloids Surf B Biointerfaces; 2009 Aug 01; 72(1):121-7. PubMed ID: 19403278
    [Abstract] [Full Text] [Related]

  • 12. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics.
    van der Ven C, Gruppen H, de Bont DB, Voragen AG.
    J Agric Food Chem; 2001 Oct 01; 49(10):5005-12. PubMed ID: 11600059
    [Abstract] [Full Text] [Related]

  • 13. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
    Yamamoto Y, Araki M.
    Biosci Biotechnol Biochem; 1997 Nov 01; 61(11):1791-5. PubMed ID: 9404055
    [Abstract] [Full Text] [Related]

  • 14. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
    Loi CC, Eyres GT, Birch EJ.
    Food Res Int; 2019 Jun 01; 120():83-91. PubMed ID: 31000304
    [Abstract] [Full Text] [Related]

  • 15. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate.
    Lutz R, Aserin A, Wicker L, Garti N.
    Colloids Surf B Biointerfaces; 2009 Nov 01; 74(1):178-85. PubMed ID: 19683899
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 21(1-3):75-85. PubMed ID: 11377937
    [Abstract] [Full Text] [Related]

  • 17. Time-dependent polymerization of beta-lactoglobulin through disulphide bonds at the oil-water interface in emulsions.
    Dickinson E, Matsumura Y.
    Int J Biol Macromol; 1991 Feb 01; 13(1):26-30. PubMed ID: 2059580
    [Abstract] [Full Text] [Related]

  • 18. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
    Mohammadian M, Salami M, Emam-Djomeh Z, Momen S, Moosavi-Movahedi AA.
    Int J Biol Macromol; 2018 Dec 01; 120(Pt B):2247-2258. PubMed ID: 30125633
    [Abstract] [Full Text] [Related]

  • 19. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk.
    Patel HA, Singh H, Anema SG, Creamer LK.
    J Agric Food Chem; 2006 May 03; 54(9):3409-20. PubMed ID: 16637702
    [Abstract] [Full Text] [Related]

  • 20. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions.
    Wu M, Li Z, Wei R, Luan Y, Hu J, Wang Q, Liu R, Ge Q, Yu H.
    Foods; 2021 Dec 10; 10(12):. PubMed ID: 34945628
    [Abstract] [Full Text] [Related]

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