Works matching DE "FOOD emulsifiers"

Results: 218

Development and Characterization of Novel Green Cutting Fluids with Nano-additives.

Published in:

Periodica Polytechnica: Mechanical Engineering, 2024, v. 68, n. 4, p. 304, doi. 10.3311/PPme.23466

By:

Manikanta, Javvadi Eswara;
Raju, Batta Naga;
Satankar, Raj Kumar

Publication type:

Article

Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 949, doi. 10.1002/aocs.12729

By:

Li, Xiaojiao;
Cheng, Hao;
Liang, Li

Publication type:

Article

A review on the utilization of flaxseed protein as interfacial stabilizers for food applications.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 9, p. 723, doi. 10.1002/aocs.12621

By:

Peng, Dengfeng;
Ye, Jieting;
Jin, Weiping;
Yang, Jing;
Geng, Fang;
Deng, Qianchun

Publication type:

Article

Glycidyl ester and 3‐MCPD ester content in esters of monoglyceride and polyglycerol esters.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 9, p. 791, doi. 10.1002/aocs.12600

By:

Keller, Erik;
Miller, Rasmus Leth

Publication type:

Article

Collaborative study for the quantification of total contents of 2- and 3-monochloropropanediol and glycidol in food emulsifiers by GC–MS.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 12, p. 1131, doi. 10.1002/aocs.12545

By:

Kuhlmann, Jan

Publication type:

Article

Lipid Vesicle Preparation Using W/O/W Multiple Emulsions Via Solvent Evaporation: The Effect of Emulsifiers on the Entrapment Yield of Hydrophilic Materials.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 12, p. 1405, doi. 10.1002/aocs.12275

By:

Ossai, Emmanuel Chekwube;
Kuroiwa, Takashi;
Horikoshi, Kaname;
Otsuka, Yuya;
Terasawa, Junki;
Kanazawa, Akihiko;
Sato, Seigo;
Ichikawa, Sosaku

Publication type:

Article

Waste Frying Oils as Substrate for Enzymatic Lipolysis: Optimization of Reaction Conditions in O/W Emulsion.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 11, p. 1487, doi. 10.1007/s11746-016-2900-z

By:

Moya‐Ramírez, Ignacio;
Fernández‐Arteaga, Alejandro;
Jurado‐Alameda, Encarnación;
García‐Román, Miguel

Publication type:

Article

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

Sensory profile of hemicellulose-rich wood extracts in yogurt models.

Published in:

Cellulose, 2020, v. 27, n. 13, p. 7607, doi. 10.1007/s10570-020-03300-9

By:

Kirjoranta, Satu;
Knaapila, Antti;
Kilpeläinen, Petri;
Mikkonen, Kirsi S.

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

Whey proteins as a functional food: Health effects, functional properties, and applications in food.

Published in:

Journal of the American Nutrition Association, 2023, v. 42, n. 8, p. 758, doi. 10.1080/27697061.2023.2169208

By:

Yiğit, Aslı;
Bielska, Paulina;
Cais-Sokolińska, Dorota;
Samur, Gülhan

Publication type:

Article

Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices.

Published in:

Gels (2310-2861), 2025, v. 11, n. 4, p. 290, doi. 10.3390/gels11040290

By:

Vinagre, Filipe;
Alegria, Maria João;
Ferreira, Andreia Sousa;
Nunes, Cláudia;
Nunes, Maria Cristiana;
Raymundo, Anabela

Publication type:

Article

Rheological Properties and Physical Stability of Aqueous Dispersions of Flaxseed Fibers.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 787, doi. 10.3390/gels10120787

By:

Alfaro-Rodríguez, María-Carmen;
García, María Carmen;
Prieto-Vargas, Paula;
Muñoz, José

Publication type:

Article

Exploiting the Thermotropic Behavior of Hydroxypropyl Cellulose to Produce Edible Photonic Pigments.

Published in:

Advanced Sustainable Systems, 2023, v. 7, n. 4, p. 1, doi. 10.1002/adsu.202200469

By:

Ming, Siyi;
Zhang, Xiaotian;
Chan, Chun Lam Clement;
Wang, Zhen;
Bay, Mélanie M.;
Parker, Richard M.;
Vignolini, Silvia

Publication type:

Article

咖啡酸-葡聚糖-肌原纤维蛋白酶解物乳液稳定性的研究.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 81, doi. 10.13982/j.mfst.1673-9078.2024.8.0507

By:

李依伦;
谭磊;
陈彤;
刘国华;
刘学铭;
唐道邦;
程镜蓉;
朱明军

Publication type:

Article

果胶复合提升米谷蛋白界面特性及Pickering 乳液的贮藏稳定性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 50, doi. 10.13982/j.mfst.1673-9078.2024.8.0232

By:

张佳雨;
周际松;
付青璇;
黄桂颖;
侯温甫;
彭登峰;
金伟平

Publication type:

Article

碱性 pH 对马鲛鱼肌球蛋白热聚集行为的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 114, doi. 10.13982/j.mfst.1673-9078.2022.4.0719

By:

哈斯;
韩玲钰;
许喆;
马堃;
李婷婷

Publication type:

Article

Effect of Locust Bean gum on Gene Expression in cow Blood.

Published in:

2022

By:

Mulakala, Bharath;
Mulumebet, Worku

Publication type:

Abstract

Migration of Stabilizers from Polypropylene into Simulated Food.

Published in:

Analytical Letters, 2017, v. 50, n. 3, p. 431, doi. 10.1080/00032719.2016.1187159

By:

Li, Bo;
Wang, Zhi-Wei;
Lin, Qin-Bao;
Hu, Chang-Ying

Publication type:

Article

FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS.

Published in:

Food & Environment Safety, 2024, v. 23, n. 3, p. 171, doi. 10.4316/fens.2024.014

By:

AWOYALE, Wasiu;
OYEBANJI, Adeniyi A.;
IRONDI, Emmanuel A.

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

Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13167

By:

Bo, Li‐ying;
Pan, Zhi‐qin;
Du, Guo‐jun;
Song, Zhi‐qiang;
Song, Chun‐li;
Jian, Ren;
An, Jing‐jing

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

EFFECT OF THERMAL PROCESSING AND INGREDIENTS ON EGG YOLK QUALITY.

Published in:

Pakistan Journal of Agricultural Sciences, 2018, v. 55, n. 1, p. 159, doi. 10.21162/PAKJAS/18.5249

By:

Thamjedsada, Nutthawee;
Pradipasena, Pasawadee;
Pradistsuwana, Chidphong

Publication type:

Article

ÇÖREK OTUNDAN İZOLE EDİLEN PROTEİNLERİN MODEL GIDA EMÜLSİYONLARINDA KULLANIMI VE ORAL PROSESİNİN TRİBOLOJİK İNCELENMESİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 435, doi. 10.15237/gida.GD23016

By:

Yılmaz, Hilal

Publication type:

Article

Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 10, p. 1025, doi. 10.1080/10498850.2022.2131495

By:

Kamaruding, N. A.;
Muhammad Daud, N. A.;
Ismail, N.;
Shaharuddin, S.

Publication type:

Article

Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 2, p. 1, doi. 10.1111/1541-4337.70162

By:

Zhou, Lei;
Ali, Israq;
Manickam, Sivakumar;
Goh, Bey Hing;
Tao, Ye;
Zhang, Jian;
Tang, Siah Ying;
Zhang, Wangang

Publication type:

Article

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 5, p. 1, doi. 10.1111/1541-4337.70007

By:

Bashash, Moein;
Wang‐Pruski, Gefu;
He, Quan Sophia;
Sun, Xiaohong

Publication type:

Article

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 5, p. 1, doi. 10.1111/1541-4337.70004

By:

Tian, Yujuan;
Lv, Xiaohui;
Oh, Deog‐Hwan;
Kassem, Jihan Mohamed;
Salama, Mohamed;
Fu, Xing

Publication type:

Article

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13285

By:

Yi Yuan;
Congrong Chen;
Xinyi Guo;
Bing Li;
Ni He;
Shaoyun Wang

Publication type:

Article

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1986, doi. 10.1111/1541-4337.13138

By:

Tang, Wei;
Zhang, Qingchun;
Ritzoulis, Christos;
Walayat, Noman;
Ding, Yuting;
Liu, Jianhua

Publication type:

Article

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 1, p. 64, doi. 10.1111/1541-4337.12510

By:

Ahmmed, Mirja Kaizer;
Ahmmed, Fatema;
Tian, Hong (Sabrina);
Carne, Alan;
Bekhit, Alaa El‐Din

Publication type:

Article

The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 6, p. 705, doi. 10.1111/1541-4337.12160

By:

Ngouémazong, Eugénie D.;
Christiaens, Stefanie;
Shpigelman, Avi;
Loey, Ann;
Hendrickx, Marc

Publication type:

Article

Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 5, p. 518, doi. 10.1111/j.1541-4337.2012.00199.x

By:

Sharma, Anup;
Jana, Atanu H.;
Chavan, Rupesh Shrikant

Publication type:

Article

Colloidal Characteristics, Drug Encapsulation, and Oil‐in‐Water Emulsion of Dodecenyl‐Modified Alginate.

Published in:

Journal of Surfactants & Detergents, 2019, v. 22, n. 3, p. 633, doi. 10.1002/jsde.12272

By:

Zhao, Cong;
Miao, Junkui;
Sui, Meiyu;
Liu, Xisheng;
Yu, Yueqin

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

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

Keine Muffins für den Kindergeburtstag.

Published in:: Pharma + Food, 2023, p. 33
Publication type:: Article

Microbiome First Approaches to Rescue Public Health and Reduce Human Suffering.

Published in:

Biomedicines, 2021, v. 9, n. 11, p. 1581, doi. 10.3390/biomedicines9111581

By:

Dietert, Rodney R.

Publication type:

Article

Green Synthesis of Decaglycerol Laurates by Lipase-Catalyzed Transesterification of Methyl Laurate with Decaglycerol.

Published in:

Journal of Chemistry, 2019, p. 1, doi. 10.1155/2019/6342475

By:

Wang, Wenyue;
Liu, Changyao;
Zhang, Guiju;
Yang, Fan;
Wang, Xiaoyan;
Chen, Fangli;
Zhao, Feifei;
Wang, Shengnan;
Xu, Baocai

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

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

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

Recent reports in the biggest herbal genus, Astragalus, in Iran; with a special viewpoint on tragacanth gum production.

Published in:

Natural Product Research, 2024, v. 38, n. 16, p. 2877, doi. 10.1080/14786419.2023.2232079

By:

Sadeghi, Zahra;
Alizadeh, Zahra;
Moridi Farimani, Mahdi

Publication type:

Article

The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review.

Published in:

European Food Research & Technology, 2024, v. 250, n. 2, p. 633, doi. 10.1007/s00217-023-04402-x

By:

de Paula, Igor Lima;
Mesa, Natalia Casas;
Contim, Larissa Teixeira;
Ferreira, Rafaela Gonçalves;
Pombo, Alan F. Wolfschoon;
de Carvalho da Costa, Juliana;
Perrone, Ítalo Tuler;
Stephani, Rodrigo

Publication type:

Article

Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection.

Published in:

European Food Research & Technology, 2023, v. 249, n. 4, p. 993, doi. 10.1007/s00217-022-04190-w

By:

Schuster, Katharina;
Blankart, Max;
Wagner, Melanie;
Tritschler, Daniel;
Hinrichs, Jörg;
Granvogl, Michael;
Oellig, Claudia

Publication type:

Article

A new food stabilizer in technological properties of low-fat processed cheese.

Published in:

European Food Research & Technology, 2023, v. 249, n. 3, p. 597, doi. 10.1007/s00217-022-04155-z

By:

Anjo, Fernando Antônio;
Saraiva, Bianka Rocha;
da Silva, Jessica Bassi;
Ogawa, Camilla Yara Langer;
Sato, Francielle;
Bruschi, Marcos Luciano;
Riegel-Vidotti, Izabel Cristina;
Simas, Fernanda Fogagnoli;
Matumoto-Pintro, Paula Toshimi

Publication type:

Article