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■ Abbreviation / Long Form : ES / emulsion stability

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Total Number of Papers: 34
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Abbreviation:   ES  (>> Co-occurring Abbreviation)
Long Form:   emulsion stability
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No. Year Title Co-occurring Abbreviation
2020 The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality. PQ
2019 Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-Dioleoyl-2-palmitoylglycerol (OPO)on the Stability in Different Emulsion Systems. PSO
2019 Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties. AL, CAR, CMC, GA, LPI
2019 Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation. FE, FVS
2019 Interface between food grade flavour and water soluble galactan biopolymer to form a stable water-in-oil-in-water emulsion. EA, EPS
2019 Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates. EA, FC, FS, OAC, PC, WAC
2018 Effect of different smoking methods on the quality of pork sausages. aw, CL, CS, LS, MDA, TBARS, TPA
2018 Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel. ---
2018 Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin. Ac, EA, IS, WA, WHC
10  2018 Formulation and optimization of pH sensitive drug releasing O/W emulsions using Albizia lebbeck L. seed polysaccharide. ALPS, EC, PDI
11  2017 Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate. EA, EC, FC, FS, HIU, JSPI, LGC, OHC, SEM, Tricine-SDS-PAGE, WHC
12  2017 Improving the emulsifying properties of beta-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat. BLG, EA
13  2017 Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens). ACE, FM, SBM, WFM, WHC
14  2016 Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes. EA, FC, FS, LGC
15  2014 Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates. COS, EA, HS, RSM, SR
16  2014 Evaluation and functional characterization of a biosurfactant produced by Lactobacillus plantarum CFR 2194. CMC, EA, EI, FTIR
17  2014 Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy-whey proteins and fractions. ACE-I, EA
18  2014 Optimising functional properties during preparation of cowpea protein concentrate. ANOVA, EA, FA, OHC, RSM, WAC, WSI
19  2012 Applying different methods to evaluate the freshness of large yellow croacker (Pseudosciaena crocea) fillets during chilled storage. EA, TBA, TPA, TVC
20  2011 Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion. DE, DPPH, EA, O/W, PET-pectin, SPI, TEAC
21  2011 Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties. ACE, BW, DH, EC, FPH, OBC, WHC
22  2011 Optimization of preparation and property studies on glycosylated albumin as drug carrier for nanoparticles. CCD, DG, DSC, IR, SDS-PAGE
23  2010 Development of dietary fiber rich chicken meat patties using wheat and oat bran. IDF, SDF, SFA, TDF, USFA, WHC
24  2009 Response surface optimization of pH and ionic strength for emulsion characteristics of egg yolk. AYS, ED
25  2008 Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. DA, EC, EV, O/W, RA
26  2006 Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. EC, ED
27  2004 Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate. A-mpc, EA, EC, S-mpc, U-mpc, WAC
28  2004 Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins. FC
29  2002 Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds. CF, PF
30  2002 Physicochemical and functional properties of buckwheat protein product. ARH, BWP, PS, SPI
31  1993 Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. EV
32  1989 Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. CL, EC, SAPP, SHMP, SPP, SSP, STPP, WHC
33  1986 Stability at comminution chopping temperatures of model chicken breast muscle emulsions. ---
34  1986 Stability at cooking temperatures of model chicken breast muscle emulsions. EW, NAM, TE