Related references
Note: Only part of the references are listed.Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
Ningzhe Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
Xiaoyun Liu et al.
FOOD RESEARCH INTERNATIONAL (2023)
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
Huinan Wang et al.
Food Chemistry (2023)
Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch
Mojtaba Delfanian et al.
FOOD CHEMISTRY (2023)
Molecular mechanisms affecting the stability of high internal phase emulsions of zein-soy isoflavone complexes fabricated with ultrasound-assisted dynamic high-pressure microfluidization
Junrong Huang et al.
FOOD RESEARCH INTERNATIONAL (2023)
Effects of homogeneous and ultrasonic treatment on casein/ phosphatidylcholine complex-emulsions: Stability and bioactivity insights
Xue Li et al.
ULTRASONICS SONOCHEMISTRY (2023)
Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization
Yangying Zhou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
The relationship between charge intensity and bioactivities/processing characteristics of exopolysaccharides from lactic acid bacteria
Xiaoyu Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
Qing-quan Fu et al.
FOOD CONTROL (2022)
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
Lina Zhang et al.
FOOD HYDROCOLLOIDS (2022)
Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism
Lin Chen et al.
FOOD RESEARCH INTERNATIONAL (2022)
Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties
Ahmed Taha et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
Yongjian Cai et al.
FOOD CHEMISTRY (2022)
Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions
Yangyang Feng et al.
FOOD CHEMISTRY (2022)
Probing the generation mechanism of emulsion based on shearing actions between multiphase fluids in porous media
Zhe Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
Behraad Tirgarian et al.
FOOD CHEMISTRY (2022)
Confined flow behavior under high shear rates and stability of oil/water high internal phase emulsions (HIPEs) stabilized by whey protein isolate: Role of protein concentration and pH
Beibei Zhou et al.
FOOD RESEARCH INTERNATIONAL (2022)
Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis
Qingqing Xu et al.
FOOD CHEMISTRY (2022)
Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration
Na Xu et al.
FOOD CHEMISTRY (2021)
Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective
Chen Cheng et al.
FOOD CHEMISTRY (2021)
Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction
Xiaohong Tong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions
Jiang-Ning Hu et al.
FOOD HYDROCOLLOIDS (2020)
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions
Peilong Li et al.
FOOD CHEMISTRY (2020)
Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions
Xuhui Kan et al.
FOOD HYDROCOLLOIDS (2020)
Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil
Ke Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampilek et al.
NANOMATERIALS (2019)
Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages
Yang Ni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization
Yue Cha et al.
JOURNAL OF FOOD ENGINEERING (2019)
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
Shengnan Wang et al.
FOOD HYDROCOLLOIDS (2019)
Pickering emulsions stabilized with native and lauroylated amaranth starch
Everth J. Leal-Castaneda et al.
FOOD HYDROCOLLOIDS (2018)
High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk
Qingling Wang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
Cong Ren et al.
FOOD RESEARCH INTERNATIONAL (2018)
Opposite results of emulsion stability evaluated by the TSI and the phase separation proportion
Keliang Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
Jessica Tabart et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells
C. Fernandez-Avila et al.
FOOD HYDROCOLLOIDS (2017)
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins - A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
Agnieszka Nawrocka et al.
FOOD HYDROCOLLOIDS (2017)
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
Ping Shao et al.
FOOD HYDROCOLLOIDS (2017)
Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study
Sergio I. Martinez-Monteagudo et al.
JOURNAL OF FOOD ENGINEERING (2017)
The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
Khadije Abdolmaleki et al.
CARBOHYDRATE POLYMERS (2016)
Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
Fuge Niu et al.
FOOD HYDROCOLLOIDS (2016)
Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
Da-cheng Kang et al.
ULTRASONICS SONOCHEMISTRY (2016)
Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics
Essam Hebishy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Generation and Stabilization of Whey-Based Monodisperse Nanoemulsions Using Ultra-High-Pressure Homogenization and Small Amphipathic Co-emulsifier Combinations
Xue Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
Neus Bernat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level
Zhumei Cui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions
Pui Yeu Phoon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions
Sandra P. O' Dwyer et al.
FOOD CHEMISTRY (2013)
Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
Ru Liu et al.
FOOD HYDROCOLLOIDS (2011)
Effects of droplet size on the oxidative stability of oil-in-water emulsions
K Nakaya et al.
LIPIDS (2005)
Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization
JM Perrier-Cornet et al.
JOURNAL OF FOOD ENGINEERING (2005)
Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels
S Ikeda et al.
FOOD HYDROCOLLOIDS (2004)
Effect of high pressure homogenisation on methylcellulose as food emulsifier
J Floury et al.
JOURNAL OF FOOD ENGINEERING (2003)