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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2019 | 1 |
2020 | 1 |
2021 | 1 |
2022 | 2 |
2023 | 1 |
2024 | 0 |
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Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology.
Foods. 2022 Jan 22;11(3):294. doi: 10.3390/foods11030294.
Foods. 2022.
PMID: 35159446
Free PMC article.
Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins.
Eichhöfer H, Bindereif B, Karbstein HP, Bunzel M, van der Schaaf US, Wefers D.
Eichhöfer H, et al. Among authors: van der schaaf us.
J Agric Food Chem. 2023 Feb 1;71(4):2105-2112. doi: 10.1021/acs.jafc.2c07460. Epub 2023 Jan 20.
J Agric Food Chem. 2023.
PMID: 36668901
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Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties.
Bindereif B, Karbstein HP, Zahn K, van der Schaaf US.
Bindereif B, et al. Among authors: van der schaaf us.
Foods. 2022 Jan 13;11(2):214. doi: 10.3390/foods11020214.
Foods. 2022.
PMID: 35053946
Free PMC article.
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Fabrication and characterization of double (W1/O/W2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W1) phase for controllable release of bioactive peptide.
Jo YJ, van der Schaaf US.
Jo YJ, et al. Among authors: van der schaaf us.
Food Chem. 2021 May 15;344:128619. doi: 10.1016/j.foodchem.2020.128619. Epub 2020 Nov 12.
Food Chem. 2021.
PMID: 33234434
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Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency.
Jo YJ , Karbstein HP , van der Schaaf US .
Jo YJ , et al. Among authors: van der schaaf us.
Food Funct. 2019 Jun 19;10(6):3312-3323. doi: 10.1039/c8fo02467g.
Food Funct. 2019.
PMID: 31095142
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