ArticleFood chemistry: X2024
Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Insight into functionality and bioactive properties of whey protein/beta-glucan complex discrepancy during different pH-induced phase transition.Food chemistry: X · 2026Article
- Sanxan-Whey Protein Isolate Composite-Fabricated Pickering HIPEs: Synergistic Stabilization, Environmental Tolerance and Enhanced Curcumin Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.Food chemistry: X · 2026Review
- Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.Current research in food science · 2026Article
- Cannabidiol Loaded Nanoemulsion with Improved Bioaccessibility and Anti-Inflammatory Activity.ACS omega · 2025Article
- Hydrophilic composite nanoparticles of wheat gluten protein and carboxymethyl cellulose by pH cycle and its emulsification properties for loading curcumin.Food chemistry: X · 2025Article
- Adding dandelion to rabbit diets: enhancing the growth performance and meat quality by altering immune competence and gut microbiota.Microbiology spectrum · 2025Article
- Whey protein isolate-reuterin complexes: Structure and functional properties.Food chemistry: X · 2025Article
- Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food.Food chemistry: X · 2025Review
- Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m
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