Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate

Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods

(2019) Valeria da Silva Santos et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin

(2019) Xiao-Wei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance

(2019) Chen Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

(2019) Qingyun Li et al.   FOOD HYDROCOLLOIDS

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

(2019) Claire Albert et al.   JOURNAL OF CONTROLLED RELEASE

Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides

(2019) Qijun Ruan et al.   FOOD HYDROCOLLOIDS

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

(2019) Eric Dickinson   FOOD HYDROCOLLOIDS

Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion

(2019) Kaiyun Luo et al.   JOURNAL OF FOOD ENGINEERING

Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

(2018) Zong Meng et al.   FOOD CHEMISTRY

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

(2018) V. Giacintucci et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Animal fat replacement by vegetable oils in formulations of breads with flour mixes

(2018) Mariana B. Osuna et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Novel Pickering High Internal Phase Emulsion Gels Stabilized Solely by Soy β-Conglycinin

(2018) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)

(2018) Jingwang Chen et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

(2018) Ye-Bao Chen et al.   FOOD HYDROCOLLOIDS

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features

(2018) Xuewen Hou et al.   FOOD CHEMISTRY

Rapid detection of peanut oil adulteration using low-field nuclear magnetic resonance and chemometrics

(2017) Wenran Zhu et al.   FOOD CHEMISTRY

Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR

(2017) Long Chen et al.   FOOD CHEMISTRY

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

Advances in edible oleogel technologies – A decade in review

(2017) A. Singh et al.   FOOD RESEARCH INTERNATIONAL

Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ

(2017) Xiu Zang et al.   International Journal of Food Engineering

Recent advances in time domain NMR & MRI sensors and their food applications

(2017) Emrah Kirtil et al.   Current Opinion in Food Science

Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR

(2016) Songyi Lin et al.   FOOD CHEMISTRY

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

(2016) Mathieu Balcaen et al.   FOOD HYDROCOLLOIDS

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

(2016) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles

(2015) Xiaoyan Song et al.   FOOD HYDROCOLLOIDS

Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties

(2015) Hua-Neng Xu et al.   Soft Matter

1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

(2015) Emrah Kirtil et al.   Food Engineering Reviews

Fumed silica-based organogels and ‘aqueous-organic’ bigels

(2015) A. R. Patel et al.   RSC Advances

Rheology of foams and highly concentrated emulsions

(2014) Sylvie Cohen-Addad et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties

(2014) Jian Guo et al.   FOOD RESEARCH INTERNATIONAL

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

(2014) Zhumei Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

(2014) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate

(2014) Zhi-Ming Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

(2013) Fu Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

(2012) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

(2012) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

(2011) Fu Liu et al.   FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

(2010) M.J. Fabra et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

(2010) Gonzalo G. Palazolo et al.   FOOD HYDROCOLLOIDS

Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)

(2010) Christian Lyndgaard Hansen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Investigations of food colloids by NMR and MRI

(2008) F. Mariette   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Magnetic resonance measurements of French fries to determine spatially resolved oil and water content

(2008) Bryce MacMillan et al.   FOOD RESEARCH INTERNATIONAL

Morphology and Phase Separation of Hydrophobic Clusters of Soy Globular Protein Polymers

(2007) Xiuzhi Susan Sun et al.   MACROMOLECULAR BIOSCIENCE