| Item Type | Name |
|
Academic Article
|
Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
|
|
Academic Article
|
Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
|
|
Academic Article
|
Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
|
|
Academic Article
|
Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.
|
|
Academic Article
|
Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
|
|
Academic Article
|
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration.
|
|
Academic Article
|
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
|
|
Academic Article
|
Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
|
|
Academic Article
|
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
|
|
Academic Article
|
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion.
|
|
Academic Article
|
Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.
|
|
Academic Article
|
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
|
|
Academic Article
|
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition.
|
|
Academic Article
|
Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
|
|
Academic Article
|
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
|
|
Academic Article
|
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
|
|
Academic Article
|
Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
|
|
Academic Article
|
Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
|
|
Academic Article
|
Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
|
|
Academic Article
|
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
|
|
Academic Article
|
Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization.
|
|
Academic Article
|
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
|
|
Academic Article
|
Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.
|
|
Academic Article
|
Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight.
|
|
Academic Article
|
Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
|
|
Academic Article
|
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
|
|
Academic Article
|
Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.
|
|
Academic Article
|
Fabrication of ?-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
|
|
Academic Article
|
Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions.
|
|
Academic Article
|
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study.
|
|
Academic Article
|
Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
|
|
Academic Article
|
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
|
|
Academic Article
|
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
|
|
Academic Article
|
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
|
|
Academic Article
|
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels.
|
|
Academic Article
|
Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
|
|
Academic Article
|
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
|
|
Academic Article
|
Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
|
|
Academic Article
|
Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study.
|
|
Academic Article
|
Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
|
|
Academic Article
|
Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions.
|
|
Academic Article
|
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
|
|
Academic Article
|
Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of ?-carotene-nanoemulsions.
|
|
Academic Article
|
Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat.
|
|
Academic Article
|
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.
|
|
Academic Article
|
Digestion of animal- and plant-based proteins encapsulated in ?-carrageenan/protein beads under simulated gastrointestinal conditions.
|
|
Academic Article
|
Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride.
|
|
Academic Article
|
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.
|
|
Academic Article
|
Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions.
|
|
Academic Article
|
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.
|
|
Academic Article
|
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.
|
|
Academic Article
|
Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene.
|
|
Academic Article
|
Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins.
|
|
Academic Article
|
The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
|
|
Academic Article
|
Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde.
|
|
Concept
|
Whey Proteins
|
|
Academic Article
|
Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals.
|
|
Academic Article
|
Challenges in dried whey powder production: Quality problems.
|
|
Academic Article
|
Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects.
|
|
Academic Article
|
Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.
|
|
Academic Article
|
Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate.
|
|
Academic Article
|
Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules.
|
|
Academic Article
|
Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels.
|
|
Academic Article
|
Regulation of Adsorption Properties of Whey Protein Isolate Fibril-Calcium Alginate Aerogels by Controlling Protein Fibrillation Time.
|
|
Academic Article
|
Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water.
|
|
Academic Article
|
Enhancing the water dispersibility and intestinal targeting of pterostilbene using tannic acid-whey protein conjugates.
|