相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
Minmin Ai et al.
FOOD HYDROCOLLOIDS (2021)
Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
Yan Ran Tang et al.
FOOD HYDROCOLLOIDS (2021)
Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil
Jyoti Nishad et al.
FOOD CHEMISTRY (2021)
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics
Neha Sharma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein
Helin Li et al.
FOOD HYDROCOLLOIDS (2021)
Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
Tong Wang et al.
ULTRASONICS SONOCHEMISTRY (2021)
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review
Lei Zhou et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol
Yizhou Xu et al.
FOOD HYDROCOLLOIDS (2021)
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly
Haotian Liu et al.
ULTRASONICS SONOCHEMISTRY (2021)
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
Qingyun Li et al.
FOOD HYDROCOLLOIDS (2020)
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Dan Li et al.
FOOD HYDROCOLLOIDS (2020)
Investigations on the generation of oil-in-water (O/W) nanoemulsions through the combination of ultrasound and microchannel
Sivakumar Manickam et al.
ULTRASONICS SONOCHEMISTRY (2020)
Analysis of the distribution of rice allergens in brown rice grains and of the allergenicity of products containing rice bran
Rie Satoh et al.
FOOD CHEMISTRY (2019)
The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex
Dongze Li et al.
FOOD CHEMISTRY (2019)
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
Di Wu et al.
FOOD HYDROCOLLOIDS (2019)
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
Fengchao Zha et al.
FOOD CHEMISTRY (2019)
Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment
Yichao Liang et al.
FOOD HYDROCOLLOIDS (2017)
Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability
Peihua Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Ultrasonic-assisted emulsion synthesis of well-distributed spherical composite CL-20@PNA with enhanced high sensitivity
Yanfang Zhu et al.
MATERIALS LETTERS (2017)
Chlorogenic Acid: Recent Advances on Its Dual Role as a Food Additive and a Nutraceutical against Metabolic Syndrome
Jesus Santana-Galvez et al.
MOLECULES (2017)
Evaluating the role of acidic, basic, and polar amino acids and dipeptides on a molecular electrocatalyst for H2 oxidation
Nilusha Priyadarshani Boralugodage et al.
CATALYSIS SCIENCE & TECHNOLOGY (2017)
Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems
Carme Guell et al.
MEMBRANES (2017)
Plant-derived surfactants as an alternative to synthetic surfactants: surface and antioxidant activities
Lenka Tmakova et al.
CHEMICAL PAPERS (2016)
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Jonathan O'Sullivan et al.
FOOD HYDROCOLLOIDS (2016)
Emulsion-based encapsulation and delivery systems for polyphenols
Wei Lu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Effects of high-energy ultrasound on the functional properties of proteins
O. A. Higuera-Barraza et al.
ULTRASONICS SONOCHEMISTRY (2016)
Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions
Omid Shamsara et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Sterilization of polydimethylsiloxane surface with Chinese herb extract: a new antibiotic mechanism of chlorogenic acid
Song Ren et al.
SCIENTIFIC REPORTS (2015)
Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin
Chuan-He Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions
Laura Lee et al.
JOURNAL OF FOOD ENGINEERING (2013)
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Kashif Ahmed et al.
FOOD CHEMISTRY (2012)
Protective effects of chlorogenic acid against ischemia/reperfusion injury in rat liver: molecular evidence of its antioxidant and anti-inflammatory properties
Nari Yun et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2012)
The assessment of viscosity measurements on the albumen of consumption eggs as an indicator for freshness
B. J. Kemps et al.
POULTRY SCIENCE (2010)
Antioxidant activity and water-holding capacity of canola protein hydrolysates
Nichole Cumby et al.
FOOD CHEMISTRY (2008)
A study on the emulsification of oil by power ultrasound
A. Cucheval et al.
ULTRASONICS SONOCHEMISTRY (2008)
Heat-induced changes in the ultrasonic properties of whey proteins
M Corredig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Chlorogenic acid and caffeic acid are absorbed in humans
MR Olthof et al.
JOURNAL OF NUTRITION (2001)
Fat crystals and emulsion stability - a review
D Rousseau
FOOD RESEARCH INTERNATIONAL (2000)