Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability

(2018) Mohsen Gavahian et al.   FOOD HYDROCOLLOIDS

Characteristics of Wild Pear (Pyrus glabra Boiss) Seed Oil and Its Oil-in-Water Emulsions: A Novel Source of Edible Oil

(2017) Seyed Mohammad Bagher Hashemi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

(2017) Yunbing Tan et al.   FOOD HYDROCOLLOIDS

The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

(2016) Khadije Abdolmaleki et al.   CARBOHYDRATE POLYMERS

Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

(2016) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup

(2014) Anwesha Sarkar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Optimization of ultrasound-assisted extraction process of perilla seed meal proteins

(2013) Jianfei Zhu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

(2012) Zhao Long et al.   FOOD HYDROCOLLOIDS

Effect of homogenisation and storage time on surface and rheology properties of whipping cream

(2011) Zhao Long et al.   FOOD CHEMISTRY

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

(2011) Na-Na Wu et al.   FOOD HYDROCOLLOIDS

Subunit Structure and Functional Properties of the Predominant Globulin of Perilla (Perilla frutescensvar.frutescens) Seeds

(2010) Yasuyuki TAKENAKA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Physicochemical properties of lactoferrin stabilized oil-in-water emulsions: Effects of pH, salt and heating

(2010) Tanushree Tokle et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

(2010) Q. Guo et al.   FOOD HYDROCOLLOIDS