Works matching DE "FOOD emulsifiers"

Results: 217

On the chemical fate of propyl gallate as stabilizer in Lyocell spinning dopes.

Published in:

Cellulose, 2023, v. 30, n. 8, p. 5373, doi. 10.1007/s10570-023-05183-y

By:

Melikhov, Ivan;
Bacher, Markus;
Hosoya, Takashi;
Hettegger, Hubert;
Potthast, Antje;
Rosenau, Thomas

Publication type:

Article

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00930-w

By:

Saraugi, Shristi Shefali;
Patel, Shadanan;
Sahu, Chandrahas;
Khokhar, Dharmendra

Publication type:

Article

不同乳化剂对糯米糕品质的影响及抗老化研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 15, doi. 10.12161/j.issn.1005-6521.2021.05.003

By:

邱惠;
庞庭才;
黄海;
郝俊光

Publication type:

Article

Phytochemistry and Biological Activities of Agrostemma Genus—A Review.

Published in:

Plants (2223-7747), 2024, v. 13, n. 12, p. 1673, doi. 10.3390/plants13121673

By:

Smakosz, Aleksander;
Matkowski, Adam;
Nawrot-Hadzik, Izabela

Publication type:

Article

Advances in the Modification of Starch via Esterification for Enhanced Properties.

Published in:

Journal of Polymers & the Environment, 2021, v. 29, n. 5, p. 1365, doi. 10.1007/s10924-020-02006-0

By:

Otache, M. A.;
Duru, R. U.;
Achugasim, O.;
Abayeh, O. J.

Publication type:

Article

Glycidol and 3‐MCPD Analysis Methods for Mono‐ and Diglycerides.

Published in:

European Journal of Lipid Science & Technology, 2021, v. 123, n. 11, p. 1, doi. 10.1002/ejlt.202000266

By:

Knudsen, Helle Lochmann;
Miller, Rasmus Leth;
Jensen, Annette Tjørnelund

Publication type:

Article

Impact of Fatty Acid Structure on CALB‐Catalyzed Esterification of Glucose.

Published in:

European Journal of Lipid Science & Technology, 2020, v. 122, n. 4, p. 1, doi. 10.1002/ejlt.201900294

By:

Arcens, Dounia;
Grau, Etienne;
Grelier, Stéphane;
Cramail, Henri;
Peruch, Frédéric

Publication type:

Article

DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158

By:

Nour, Violeta;
Tuţulescu, Felicia;
Ionică, Mira Elena;
Corbu, Alexandru Radu

Publication type:

Article

Identification of Key Metabolic Pathways and Biomarkers Underlying Flowering Time of Guar (Cyamopsis tetragonoloba (L.) Taub.) via Integrated Transcriptome-Metabolome Analysis.

Published in:

Genes, 2021, v. 12, n. 7, p. 952, doi. 10.3390/genes12070952

By:

Grigoreva, Elizaveta;
Tkachenko, Alexander;
Arkhimandritova, Serafima;
Beatovic, Aleksandar;
Ulianich, Pavel;
Volkov, Vladimir;
Karzhaev, Dmitry;
Ben, Cécile;
Gentzbittel, Laurent;
Potokina, Elena

Publication type:

Article

Drug-induced severe liver injury due to Sterculia versicolor: a case report with causality assessment from possible to probable.

Published in:

2022

By:

Ling Zhu;
Jiawei Geng;
An Xiao

Publication type:

Case Study

Probabilistic risk assessment of dietary exposure to benzophenone derivatives in cereals in Taiwan.

Published in:

Risk Analysis: An International Journal, 2025, v. 45, n. 1, p. 5, doi. 10.1111/risa.14352

By:

Huang, Yu‐Fang;
Ju, Yun‐Ru;
Chen, Hsin‐Chang

Publication type:

Article

Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort.

Published in:

PLoS Medicine, 2024, v. 21, n. 2, p. 1, doi. 10.1371/journal.pmed.1004338

By:

Sellem, Laury;
Srour, Bernard;
Javaux, Guillaume;
Chazelas, Eloi;
Chassaing, Benoit;
Viennois, Emilie;
Debras, Charlotte;
Druesne-Pecollo, Nathalie;
Esseddik, Younes;
Szabo de Edelenyi, Fabien;
Arnault, Nathalie;
Agaësse, Cédric;
De Sa, Alexandre;
Lutchia, Rebecca;
Huybrechts, Inge;
Scalbert, Augustin;
Pierre, Fabrice;
Coumoul, Xavier;
Julia, Chantal;
Kesse-Guyot, Emmanuelle

Publication type:

Article

The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of com starch nanosuspensions via wet-stirred media milling.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 148, p. 568, doi. 10.1016/j.fbp.2024.10.010

By:

Gabriela Bordón, María;
López-Vida, Lucía;
Martínez, Marcela L.;
Palma, Santiago D.;
Ribotta, Pablo D.

Publication type:

Article

Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purification of PUFA as mono- and diacylglycerols.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 345, doi. 10.1016/j.fbp.2020.07.009

By:

Bavaro, T.;
Benucci, I.;
Pedrali, A.;
Marrubini, G.;
Esti, M.;
Terreni, M.;
Massolini, G.;
Ubiali, D.

Publication type:

Article

Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D<dub>3</dub>.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 344, doi. 10.1016/j.fbp.2016.08.006

By:

Paucar, O. C.;
Tulini, F. L.;
Thomazini, M.;
Balieiro, J. C. C.;
Pallone, E. M. J. A.;
Favaro-Trindade, C. S.

Publication type:

Article

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 2, p. 121

By:

El Tahra, M. A. Ammar;
Reyad, M. Y.;
Abdel-Kader, Y. I.;
Farag, A. M. K.

Publication type:

Article

RESEARCHES OF THE INFLUENCE OF SEA BUCKTHORN ON THE FORMATION OF QUALITY PARAMETERS OF EMULSION-TYPE SAUCES.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 4, p. 48, doi. 10.15673/fst.v15i4.2124

By:

Novik, А.;
Farisieiev, A.;
Chernyshenko, Е.;
Zhukov, Y.;
Zaparenko, A.

Publication type:

Article

بررسی اثر ژلاتین بر ویژگیهاي کف پروتئینهاي سدیم کازئینات و آلبومین.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 117, p. 217, doi. 10.29252/fsct.18.08.18

By:

اعظم ستاري;
مریم اسفندیاري;
فریال خادمی;
حدیثه باقري

Publication type:

Article

Pharmacokinetics of Amoxicillin and Clavulanate Potassium for Suspension (200 mg/28.5 mg) in Healthy Subjects: Sample Add Stabilizer Study and Food Effects.

Published in:

Clinical Pharmacology in Drug Development, 2022, v. 11, n. 11, p. 1314, doi. 10.1002/cpdd.1143

By:

Xu, Su‐Mei;
Qin, Fei;
Zhang, Yong‐Dong;
Xu, Ping‐Sheng

Publication type:

Article

Editorial: Inflammatory Bowel Disease and Dietary Emulsifiers—A Conundrum That Continues. Authors' Reply.

Published in:

2025

By:

Fitzpatrick, Jessica A.;
Gibson, Peter R.;
Halmos, Emma P.

Publication type:

Editorial

Clinical Trial: The Effects of Emulsifiers in the Food Supply on Disease Activity in Crohn's Disease: An Exploratory Double‐Blinded Randomised Feeding Trial.

Published in:

Alimentary Pharmacology & Therapeutics, 2025, v. 61, n. 8, p. 1276, doi. 10.1111/apt.70041

By:

Fitzpatrick, Jessica A.;
Gibson, Peter R.;
Taylor, Kirstin M.;
Anderson, Ellen J.;
Friedman, Antony B.;
Ardalan, Zaid S.;
Smith, Rebecca L.;
Halmos, Emma P.

Publication type:

Article

Intake of Phthalate-Tainted Foods Alters Thyroid Functions in Taiwanese Children.

Published in:

PLoS ONE, 2013, v. 8, n. 1, p. 1, doi. 10.1371/journal.pone.0055005

By:

Ming-Tsang Wu;
Chia-Fang Wu;
Bai-Hsiun Chen;
Chen, Eric K.;
Yi-Ling Chen;
Jentaie Shiea;
Wei-Te Lee;
Mei-Chyn Chao;
Jiunn-Ren Wu

Publication type:

Article

REVIEW: GELATIN, SOURCE, EXTRACTION AND INDUSTRIAL APPLICATIONS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 2, p. 135

By:

Mariod, Abdalbasit Adam;
Adam, Hadia Fadol

Publication type:

Article

Emulsifying properties of tribomechanically treated whey proteins.

Published in:

Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 64

By:

Sabolović, Marija Badanjak;
Brnčić, Suzana Rimac;
Lelas, Vesna

Publication type:

Article

Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas.

Published in:

Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 263, doi. 10.12944/CRNFSJ.5.3.11

By:

TINRAT, SIRIKHWAN;
SILA-ASNA, MONNIPHA

Publication type:

Article

Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition.

Published in:

Foods, 2025, v. 14, n. 8, p. 1353, doi. 10.3390/foods14081353

By:

Guo, Zhihao;
Li, Weiyu;
Xue, Yuan;
Bo, Liying;
Ren, Jian;
Song, Chunli

Publication type:

Article

Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers.

Published in:

Foods, 2025, v. 14, n. 6, p. 978, doi. 10.3390/foods14060978

By:

Sung, Wen-Chieh;
Tan, Chui-Xuan;
Lai, Pei-Hsuan;
Wang, Shang-Ta;
Chiou, Tai-Ying;
Lee, Wei-Ju

Publication type:

Article

Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate.

Published in:

Foods, 2025, v. 14, n. 3, p. 390, doi. 10.3390/foods14030390

By:

Hashemi, Hadi;
Eskandari, Mohammad Hadi;
Khalesi, Mohammadreza;
Golmakani, Mohammad-Taghi;
Niakousari, Mehrdad;
Hosseini, Seyed Mohammad Hashem

Publication type:

Article

Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules.

Published in:

Foods, 2025, v. 14, n. 1, p. 35, doi. 10.3390/foods14010035

By:

Liu, Wenyan;
Cao, Jingxia;
Zhang, Qixin;
Wang, Weiqin;
Ye, Yuanping;
Zhang, Senwang;
Wu, Leiyan

Publication type:

Article

Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction.

Published in:

Foods, 2024, v. 13, n. 23, p. 3847, doi. 10.3390/foods13233847

By:

Xing, Naiwen;
Tang, Shikang;
Wang, Xuejiao;
Guo, Chaofan;
Hu, Xiaosong;
Yi, Junjie

Publication type:

Article

Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.

Published in:

Foods, 2023, v. 12, n. 24, p. 4515, doi. 10.3390/foods12244515

By:

Zhu, Yaodi;
Hong, Niancheng;
Zhao, Lijun;
Liu, Shengnan;
Zhang, Jie;
Li, Miaoyun;
Ma, Yangyang;
Liang, Dong;
Zhao, Gaiming

Publication type:

Article

Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions.

Published in:

Foods, 2023, v. 12, n. 24, p. 4384, doi. 10.3390/foods12244384

By:

Yang, Zhenyu;
Li, Zhiying;
Xu, Zitong;
Kong, Zhihao;
Qiao, Xin;
Zhang, Liwen;
Dai, Lei;
Wang, Yanfei;
Sun, Qingjie;
McClements, David Julian;
Xu, Xingfeng

Publication type:

Article

Internal Quality Assessment of East African Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and Industrial Applications.

Published in:

Foods, 2023, v. 12, n. 23, p. 4323, doi. 10.3390/foods12234323

By:

Khakasa, Elizabeth;
Muyanja, Charles;
Mugabi, Robert;
Mukasa, Yusuf;
Babirye, Mary P.;
Balikoowa, Brian;
Namanya, Priver;
Kubiriba, Jerome;
Arinaitwe, Ivan K.;
Nowakunda, Kephas

Publication type:

Article

Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.

Published in:

Foods, 2023, v. 12, n. 20, p. 3721, doi. 10.3390/foods12203721

By:

Bravo-Núñez, Ángela;
Golding, Matt;
Gómez, Manuel;
Matia-Merino, Lara

Publication type:

Article

Advances in Starch Nanoparticle for Emulsion Stabilization.

Published in:

Foods, 2023, v. 12, n. 12, p. 2425, doi. 10.3390/foods12122425

By:

Zhou, Jianwei;
Guo, Meimei;
Qin, Yu;
Wang, Wenjun;
Lv, Ruiling;
Xu, Enbo;
Ding, Tian;
Liu, Donghong;
Wu, Zhengzong

Publication type:

Article

Application of Persimmon Pectin with Promising Emulsification Properties as an Acidified Milk Drinks Stabilizer.

Published in:

Foods, 2023, v. 12, n. 10, p. 2042, doi. 10.3390/foods12102042

By:

Hu, Lanlan;
Jia, Yangyang;
Zhang, Xiaoxiao;
Zhang, Yajie;
Dang, Meizhu;
Li, Chunmei

Publication type:

Article

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste.

Published in:

Foods, 2023, v. 12, n. 10, p. 2028, doi. 10.3390/foods12102028

By:

Sriprablom, Jiratthitikan;
Suphantharika, Manop;
Smith, Siwaporn Meejoo;
Amornsakchai, Taweechai;
Pinyo, Jukkrapong;
Wongsagonsup, Rungtiwa

Publication type:

Article

Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics.

Published in:

Foods, 2023, v. 12, n. 1, p. 215, doi. 10.3390/foods12010215

By:

Fuso, Andrea;
Bancalari, Elena;
Castellone, Vincenzo;
Caligiani, Augusta;
Gatti, Monica;
Bottari, Benedetta

Publication type:

Article

Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers.

Published in:

Foods, 2022, v. 11, n. 21, p. 3409, doi. 10.3390/foods11213409

By:

Li, Geng;
Xu, Jingwen;
Wang, Huiwen;
Jiang, Lianzhou;
Wang, Huan;
Zhang, Yan;
Jin, Hua;
Fan, Zhijun;
Xu, Jing;
Zhao, Qingshan

Publication type:

Article

Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides.

Published in:

Foods, 2022, v. 11, n. 19, p. 3020, doi. 10.3390/foods11193020

By:

Hou, Furong;
Yang, Shuhui;
Ma, Xiaobin;
Gong, Zhiqing;
Wang, Yansheng;
Wang, Wenliang

Publication type:

Article

Extraction, Structural Analysis, and Biofunctional Properties of Exopolysaccharide from Lactiplantibacillus pentosus B8 Isolated from Sichuan Pickle.

Published in:

Foods, 2022, v. 11, n. 15, p. 2327, doi. 10.3390/foods11152327

By:

Jiang, Guangyang;
Li, Ran;
He, Juan;
Yang, Li;
Chen, Jia;
Xu, Zhe;
Zheng, Bijun;
Yang, Yichen;
Xia, Zhongmei;
Tian, Yongqiang

Publication type:

Article

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota.

Published in:

Foods, 2022, v. 11, n. 15, p. 2205, doi. 10.3390/foods11152205

By:

De Siena, Martina;
Raoul, Pauline;
Costantini, Lara;
Scarpellini, Emidio;
Cintoni, Marco;
Gasbarrini, Antonio;
Rinninella, Emanuele;
Mele, Maria Cristina

Publication type:

Article

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review.

Published in:

Foods, 2021, v. 10, n. 6, p. 1354, doi. 10.3390/foods10061354

By:

Deng, Lingli

Publication type:

Article

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children.

Published in:

Foods, 2020, v. 9, n. 9, p. 1253, doi. 10.3390/foods9091253

By:

David, Shlomit;
Magram Klaiman, Maya;
Shpigelman, Avi;
Lesmes, Uri

Publication type:

Article

Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10.

Published in:

Foods, 2019, v. 8, n. 10, p. 502, doi. 10.3390/foods8100502

By:

Uchiyama, Hiromasa;
Chae, Jisoon;
Kadota, Kazunori;
Tozuka, Yuichi

Publication type:

Article

Chitin Attenuates Expression of Listeria monocytogenes Virulence Genes in vitro.

Published in:

Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.588906

By:

Villoria Recio, Miguel;
Lee, Bo-Hyung;
Lillebæk, Eva Maria Sternkopf;
Kallipolitis, Birgitte H.;
Gahan, Cormac G. M.;
Ingmer, Hanne;
Larsen, Marianne Halberg

Publication type:

Article

Oil core microcapsules by inverse gelation technique.

Published in:

Journal of Microencapsulation, 2015, v. 32, n. 1, p. 86, doi. 10.3109/02652048.2014.985342

By:

Martins, Evandro;
Renard, Denis;
Davy, Joëlle;
Marquis, Mélanie;
Poncelet, Denis

Publication type:

Article

Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.

Published in:

Food Science & Technology International, 2019, v. 25, n. 8, p. 633, doi. 10.1177/1082013219853931

By:

Karshenas, Mahsa;
Goli, Mohammad;
Zamindar, Nafiseh

Publication type:

Article

Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures.

Published in:

Food Science & Technology International, 2018, v. 24, n. 5, p. 404, doi. 10.1177/1082013218760882

By:

Cheong, Ai M.;
Tan, Chin P.;
Nyam, Kar L.

Publication type:

Article

Influence of grain activation conditions on functional characteristics of brown rice flour.

Published in:

Food Science & Technology International, 2017, v. 23, n. 6, p. 500, doi. 10.1177/1082013217704327

By:

Singh, Arashdeep;
Sharma, Savita;
Singh, Baljit

Publication type:

Article