Related references
Note: Only part of the references are listed.Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin
Qing Guo et al.
FOOD CHEMISTRY (2021)
Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent
Qiwei Du et al.
FOOD CHEMISTRY (2021)
Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior
Songnan Li et al.
FOOD HYDROCOLLOIDS (2021)
Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
Qing Guo et al.
FOOD HYDROCOLLOIDS (2021)
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
Baozhong Guo et al.
FOOD HYDROCOLLOIDS (2021)
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
Ruyuan Zhang et al.
CARBOHYDRATE POLYMERS (2020)
Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH
Qun Li et al.
FOOD HYDROCOLLOIDS (2019)
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
Cuihong Yang et al.
FOOD CHEMISTRY (2019)
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Yuying Hu et al.
CARBOHYDRATE POLYMERS (2019)
Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion
I. Jebalia et al.
CARBOHYDRATE POLYMERS (2019)
Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties
Yingxin Wang et al.
FOOD CHEMISTRY (2019)
Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing
Niels A. Langenaeken et al.
FOOD CHEMISTRY (2019)
Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation
Yi Pan et al.
FOOD CHEMISTRY (2019)
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)
pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets
Yuqing Zhu et al.
FOOD HYDROCOLLOIDS (2018)
Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film
Sujosh Nandi et al.
CARBOHYDRATE POLYMERS (2018)
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
Anja Schroder et al.
FOOD HYDROCOLLOIDS (2017)
Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation
Long Bai et al.
JOURNAL OF FOOD ENGINEERING (2017)
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements et al.
Annual Review of Food Science and Technology (2017)
Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
Edith Agama-Acevedo et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Nanoemulsion: process selection and application in cosmetics - a review
M. N. Yukuyama et al.
INTERNATIONAL JOURNAL OF COSMETIC SCIENCE (2016)
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Colloids in Food: Ingredients, Structure, and Stability
Eric Dickinson
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Protein folding at emulsion oil/water interfaces
Jia Li Zhai et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase
Sunsanee Udomrati et al.
JOURNAL OF FOOD ENGINEERING (2013)
A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase
Jin-Long Li et al.
FOOD HYDROCOLLOIDS (2012)
Preparation of aqueous dispersions of coenzyme Q10 nanoparticles with amylomaize starch and its dextrin
Eun-Ah Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Edible nanoemulsions: fabrication, properties, and functional performance
David Julian McClements
SOFT MATTER (2011)
Interactions between whey protein isolate and gum Arabic
Miri Klein et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2010)
Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Mahmood Akhtar et al.
FOOD HYDROCOLLOIDS (2007)
Formation, stability and properties of multilayer emulsions for application in the food industry
Demet Guzey et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
E Duran et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Share Paper
