Works matching DE "SODIUM caseinate"

Results: 397

Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil‐in‐water emulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 7, p. 705, doi. 10.1002/aocs.12822

By:

Bouziane, Houria;
Seddari, Soumia;
Boudjema, Fatiha;
Moulai‐Mostefa, Nadji

Publication type:

Article

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 5, p. 485, doi. 10.1002/aocs.12341

By:

Alizadeh, Leyla;
Abdolmaleki, Khadije;
Nayebzadeh, Kooshan;
Hosseini, Seyede Marzieh

Publication type:

Article

Spontaneous Oleofoams from Water‐in‐Oil Emulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 3, p. 243, doi. 10.1002/aocs.12329

By:

Grizopoulou, Sofia;
Karagiorgou, Maria;
Karageorgiou, Vassilis;
Shao, Ping;
Petridis, Dimitrios;
Ritzoulis, Christos

Publication type:

Article

Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 2, p. 175, doi. 10.1002/aocs.12286

By:

Shen, Yanting;
Hu, Ruijia;
Li, Yonghui

Publication type:

Article

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 9, p. 1213, doi. 10.1002/aocs.12082

By:

Capitani, Marianela I.;
Sandoval‐Peraza, Mukthar;
Chel‐Guerrero, Luis A.;
Betancur‐Ancona, David A.;
Nolasco, Susana M.;
Tomás, Mabel C.

Publication type:

Article

Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 8, p. 1013, doi. 10.1002/aocs.12084

By:

Yerramilli, Manispuritha;
Longmore, Natalie;
Ghosh, Supratim

Publication type:

Article

New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1601, doi. 10.1007/s11746-015-2724-2

By:

Morales, Arturo;
Marmesat, Susana;
Ruiz‐Méndez, Mª Victoria;
Márquez‐Ruiz, Gloria;
Velasco, Joaquín

Publication type:

Article

Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1541, doi. 10.1007/s11746-013-2292-2

By:

Horn, Anna F.;
Barouh, Nathalie;
Nielsen, Nina S.;
Baron, Caroline P.;
Jacobsen, Charlotte

Publication type:

Article

Effects of Storage Temperature, Atmosphere and Light on Chemical Stability of Astaxanthin Nanodispersions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 8, p. 1223, doi. 10.1007/s11746-013-2270-8

By:

Anarjan, Navideh;
Tan, Chin Ping

Publication type:

Article

Stabilization of Pickering emulsions with cellulose nanofibers derived from oil palm fruit bunch.

Published in:

Cellulose, 2020, v. 27, n. 2, p. 839, doi. 10.1007/s10570-019-02803-4

By:

Li, Xia;
Li, Jun;
Kuang, Yishan;
Guo, Shasha;
Mo, Lihuan;
Ni, Yonghao

Publication type:

Article

Effects of coating weight and nanoclay content on functional and physical properties of bionanocomposite-coated paper.

Published in:

Cellulose, 2017, v. 24, n. 10, p. 4493, doi. 10.1007/s10570-017-1436-1

By:

Aloui, Hajer;
Khwaldia, Khaoula

Publication type:

Article

Gelatin-crosslinked millard reaction products of sodium caseinate/maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 148, p. 330, doi. 10.1016/j.fbp.2024.10.001

By:

Yating Zhang;
Kailiang Leng;
Xixi Wang;
Zipeng Zhang;
Dong Su;
Ling Zhao;
Xiaofang Liu;
Yuan Yu;
Junkui Miao;
Yueqin Yu

Publication type:

Article

Nanoencapsulation of propolis extract by sodium caseinate-maltodextrin complexes.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 128, p. 177, doi. 10.1016/j.fbp.2021.05.005

By:

Soleimanifard, Mansooreh;
Feizy, Javad;
Maestrelli, Francesca

Publication type:

Article

Selective encapsulation of quercetin from dry onion peel crude extract in reassembled casein particles.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 100, doi. 10.1016/j.fbp.2019.03.003

By:

Ghatak, Debika;
Iyyaswami, Regupathi

Publication type:

Article

Novel cress seed mucilage and sodium caseinate microparticles for encapsulation of curcumin: An approach for controlled release.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 110, p. 126, doi. 10.1016/j.fbp.2018.05.004

By:

Kavousi, Hamid R.;
Fathi, Milad;
Goli, Seyed A. H.

Publication type:

Article

Producing a lycopene nanodispersion: The effects of emulsifiers.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 210, doi. 10.1016/j.fbp.2016.01.014

By:

Shariffa, Y. N.;
Tan, T. B.;
Abas, F.;
Mirhosseini, H.;
Nehdi, I. A.;
Tan, C. P.

Publication type:

Article

三种蛋白包覆纤维素纳米晶稳定皮克林乳液的构建及体外消化特性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 39, doi. 10.13982/j.mfst.1673-9078.2024.8.1268

By:

傅亮;
李雪影;
杨涛;
刘付

Publication type:

Article

两种不同壁材结构脂微胶囊的氧化稳定性与体外消化特性比较.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 4, p. 206, doi. 10.13982/j.mfst.1673-9078.2023.4.0189

By:

孙永;
倪兴刚;
邓泽元;
李静;
潘丽娜;
彭小雨;
李威;
高宇;
汪家琦

Publication type:

Article

Effects of sodium caseinate on hindgut fermentation and fiber digestion in horses.

Published in:

Journal of Animal Science, 2019, v. 97, n. 2, p. 813, doi. 10.1093/jas/sky436

By:

Jordan, Katie V;
Drouillard, James S;
Douthit, Teresa L;
Lattimer, James M

Publication type:

Article

60 Effect of Sodium Caseinate on Equine Hindgut Fermentation and Fiber Digestion.

Published in:

Journal of Animal Science, 2018, v. 96, p. 31, doi. 10.1093/jas/sky073.058

By:

Jordan, K V;
Drouillard, J S;
Douthit, T L;
Lattimer, J M

Publication type:

Article

A comparative study of alternatives to pharmacological doses of zinc for improving gut health parameters in weaning piglets.

Published in:

Journal of Animal Science, 2016, v. 94, p. 472, doi. 10.2527/jas.2015-9782

By:

Mukhopadhya, A.;
Sweeney, T.;
O'Shea, C.;
O'Doherty, J. V.

Publication type:

Article

Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration.

Published in:

Antioxidants, 2023, v. 12, n. 6, p. 1158, doi. 10.3390/antiox12061158

By:

Martínez-Senra, Tamara;
Losada-Barreiro, Sonia;
Bravo-Díaz, Carlos

Publication type:

Article

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate.

Published in:

Antioxidants, 2023, v. 12, n. 3, p. 589, doi. 10.3390/antiox12030589

By:

Chen, Yang;
Cheng, Hao;
Liang, Li

Publication type:

Article

Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products.

Published in:

Antioxidants, 2022, v. 11, n. 11, p. 2193, doi. 10.3390/antiox11112193

By:

Rodríguez-Varillas, Sandra;
Murru, Clarissa;
Díaz-García, Marta Elena;
Badía-Laíño, Rosana

Publication type:

Article

RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS.

Published in:

Food & Environment Safety, 2020, v. 19, n. 1, p. 76

By:

SHEVCHENKO, Iryna;
ZHUK, Viktoriya;
POLISHCHUK, Galyna;
OSMAK, Tatyana

Publication type:

Article

DEVELOPMENT OF A THEORETICAL MODEL FOR OBTAINING THE WHIPPED EMULSIONS FROM A DRY FAT-CONTAINING MIXTURE AND ITS EXPERIMENTAL VERIFICATION.

Published in:

Eastern-European Journal of Enterprise Technologies, 2017, v. 86, n. 10, p. 12, doi. 10.15587/1729-4061.2017.98322

By:

Goralchuk, A.;
Gubsky, S.;
Tereshkin, O.;
Kotlyar, O.;
Omel'chenko, S.;
Tovma, L.

Publication type:

Article

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 2, p. 307, doi. 10.1111/1471-0307.12766

By:

Thaiwong, Numphon;
Thaiudom, Siwatt

Publication type:

Article

Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 44, doi. 10.1111/1471-0307.12713

By:

Kumar, Sathish M H;
Sabikhi, Latha;
Lamba, Heena

Publication type:

Article

Tara gum–bovine sodium caseinate acid gels: Stabilisation of W/W emulsions.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 3, p. 521, doi. 10.1111/1471-0307.12693

By:

Hidalgo, Ma. Eugenia;
Ingrassia, Romina;
Nielsen, Nadia Sol;
Porfiri, Ma. Cecilia;
Tapia‐Maruri, Daniel;
Risso, Patricia Hilda

Publication type:

Article

Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 3, p. 542, doi. 10.1111/1471-0307.12691

By:

Karimi Sani, Iraj;
Alizadeh Khaledabad, Mohamad;
Pirsa, Sajad;
Moghaddas Kia, Ehsan

Publication type:

Article

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 501, doi. 10.1111/1471-0307.12437

By:

Liu, Lu;
Zhang, Hua;
Han, Xiue;
Qu, Xiuwei;
Chen, Ping;
Wang, Haixia;
Wang, Lina;
Li, Xiaodong

Publication type:

Article

Angiotensin‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 185, doi. 10.1111/1471-0307.12427

By:

Akalin, Ayse Sibel;
Unal, Gülfem;
Dinkci, Nayil

Publication type:

Article

Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 225, doi. 10.1111/1471-0307.12243

By:

Aminifar, Mehrnaz;
Emam‐Djome, Zahra

Publication type:

Article

Preparation, characterisation and selected functional properties of hydrolysed sodium caseinate-maltodextrin conjugate.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 333, doi. 10.1111/1471-0307.12052

By:

Regan, Jonathan O';
Mulvihill, Daniel M

Publication type:

Article

DIGESTIBILITY OF PROTEINS FROM DIFFERENT SOURCES.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 43, doi. 10.35219/foodtechnology.2020.2.03

By:

SCHIMBATOR, MARINA;
CULEȚU, ALINA;
SUSMAN, IULIA;
DUȚĂ, DENISA E.

Publication type:

Article

Stabilization of the Quadruplex-Forming G-Rich Sequences in the Rhinovirus Genome Inhibits Uncoating—Role of Na + and K +.

Published in:

Viruses (1999-4915), 2023, v. 15, n. 4, p. 1003, doi. 10.3390/v15041003

By:

Real-Hohn, Antonio;
Groznica, Martin;
Kontaxis, Georg;
Zhu, Rong;
Chaves, Otávio Augusto;
Vazquez, Leonardo;
Hinterdorfer, Peter;
Kowalski, Heinrich;
Blaas, Dieter

Publication type:

Article

IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 6, p. 1199, doi. 10.15237/gida.GD22050

By:

Özbek, Çağla;
Güzeler, Nuray

Publication type:

Article

EMULSIONS OF ORANGE AND COCONUT OILS AND THEIR USE IN PEANUT BUTTERS.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 544, doi. 10.15237/gida.GD19161

By:

Ozvural, Emin Burcin;
Celen, Ebru

Publication type:

Article

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 3, p. 293, doi. 10.1080/10498850.2020.1723765

By:

Annamalai, Jeyakumari;
Aliyamveetil Abubacker, Zynudheen;
Lakshmi, Narasimha Murthy;
Unnikrishnan, Parvathy

Publication type:

Article

The Effect of Sodium Caseinate Coating Incorporated with Zataria moltiflora Essential Oil on the Quality and Shelf Life of Rainbow Trout During Refrigerated Storage.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 8, p. 1311, doi. 10.1080/10498850.2015.1058308

By:

Zargar, Marjan;
Yeganeh, Sakineh;
Razavi, Seyed Hadi;
Ojagh, Seyed Mahdi

Publication type:

Article

Advanced biopolymer-based edible coating technologies for food preservation and packaging.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13275

By:

Wibowo, Condro;
Salsabila, Syahla;
Muna, Aulal;
Rusliman, David;
Wasisto, Hutomo Suryo

Publication type:

Article

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4242, doi. 10.1111/1541-4337.13221

By:

Qayum, Abdul;
Rashid, Arif;
Liang, Qiufang;
Wu, Yue;
Cheng, Yu;
Kang, Lixin;
Liu, Yuxuan;
Zhou, Chengwei;
Hussain, Muhammad;
Ren, Xiaofeng;
Ashokkumar, Muthupandian;
Ma, Haile

Publication type:

Article

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 5291, doi. 10.1111/1541-4337.13062

By:

Liao, Wei;
Gharsallaoui, Adem;
Dumas, Emilie;
Elaissari, Abdelhamid

Publication type:

Article

Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer.

Published in:

Journal of Agricultural Science & Technology, 2014, v. 16, n. 6, p. 1313

By:

Hosseini, M.;
Najafi, M. B. Habibi

Publication type:

Article

Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate.

Published in:

Iranian Journal of Veterinary Research, 2024, v. 25, n. 4, p. 333, doi. 10.22099/ijvr.2024.48884.7185

By:

Nikravan, L.;
Maktabi, S.;
Ghaderi Ghahfarrokhi, M.;
Mahmoodi Sourestani, M.

Publication type:

Article

In Vitro Gastrointestinal Release of Chlorogenic Acid and Curcumin Co-Encapsulated in Double Emulsions with the Outer Interface Stabilized by Cellulose Nanocrystals.

Published in:

Colloids & Interfaces, 2024, v. 8, n. 2, p. 24, doi. 10.3390/colloids8020024

By:

Paredes-Toledo, Javier;
Herrera, Javier;
Díaz-Calderón, Paulo;
Robert, Paz;
Giménez, Begoña

Publication type:

Article

The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions.

Published in:

Colloids & Interfaces, 2023, v. 7, n. 3, p. 60, doi. 10.3390/colloids7030060

By:

Yesiltas, Betül;
García-Moreno, Pedro J.;
Sørensen, Ann-Dorit M.;
Banerjee, Chiranjib;
Anankanbil, Sampson;
Guo, Zheng;
Ogilby, Peter R.;
Jacobsen, Charlotte

Publication type:

Article

CHEMICAL COMPOSITION AND YIELD OF FATFREE SOFT CHEESE PRODUCED WITH THE ADDmON OF SOME DRIED DAIRY INGREDIENTS AND INULIN.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 1, p. 35

By:

El-Khair, A. A. Abd;
Abd-Alla, A. A.;
Ahmed, Amany G. M.

Publication type:

Article

Characterization of Novel Exopolysaccharides from Weissella cibaria and Lactococcus lactis Strains and Their Potential Application as Bio-Hydrocolloid Agents in Emulsion Stability.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 532, doi. 10.3390/fermentation10100532

By:

Zammouri, Amal;
Ziadi, Manel;
Gharsallaoui, Adem;
Fguiri, Imen;
Sbissi, Imed;
Hammadi, Mohamed;
Khorchani, Touhami

Publication type:

Article

酪蛋白酸钠‐多糖复合物的物化特性及其乳液稳定性.

Published in:

Food Research & Development, 2024, v. 45, n. 11, p. 54, doi. 10.12161/j.issn.1005‐6521.2024.11.008

By:

刘秋蝶;
曹杨;
张燕鹏;
南占东

Publication type:

Article