Results 221 to 230 of about 27,508 (231)

pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

Food Hydrocolloids, 2018
Xing Chen, David Julian McClements, Liqiang Zou   +2 more
exaly  

Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle

Food Hydrocolloids, 2019
Bao Zhang
exaly  

Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

Food Hydrocolloids, 2018
Xiangzhen Kong
exaly  

Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles

Food Hydrocolloids, 2020
Jack Yang, Bin Li, Leonard M C Sagis
exaly  

Engineering of Kuma030: A Gliadin Peptidase That Rapidly Degrades Immunogenic Gliadin Peptides in Gastric Conditions

Journal of the American Chemical Society, 2015
David Baker
exaly  

Early effects of gliadin on enterocyte intracellular signalling involved in intestinal barrier function

Gut, 2003
Maria Grazia Clemente
exaly  

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

Food Chemistry, 2015
Chao-Ying Qiu, Mou-ming Zhao, Eric Andrew Decker   +2 more
exaly  

Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating

Food Hydrocolloids, 2015
Iris Joye, David Julian McClements
exaly  

Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems

Food Hydrocolloids, 2015
Iris Joye, David Julian McClements
exaly  

Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

Food Hydrocolloids, 2018
Bin Li
exaly