BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

135 related articles for article (PubMed ID: 12428969)

  • 21. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
    Mancuso JR; McClements DJ; Decker EA
    J Agric Food Chem; 1999 Oct; 47(10):4112-6. PubMed ID: 10552775
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C; Gunasekaran S
    J Food Sci; 2010; 75(1):C1-8. PubMed ID: 20492138
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Study of the Physicochemical Properties of Fish Oil Solid Lipid Nanoparticle in the Presence of Palmitic Acid and Quercetin.
    Azizi M; Li Y; Kaul N; Abbaspourrad A
    J Agric Food Chem; 2019 Jan; 67(2):671-679. PubMed ID: 30614694
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH.
    Horn AF; Wulff T; Nielsen NS; Jacobsen C
    Food Chem; 2013 Nov; 141(1):574-81. PubMed ID: 23768396
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions.
    Cui L; Fan J; Sun Y; Zhu Z; Yi J
    Food Chem; 2018 Jun; 252():28-32. PubMed ID: 29478543
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation.
    Okubanjo SS; Loveday SM; Ye A; Wilde PJ; Singh H
    J Agric Food Chem; 2019 Mar; 67(9):2626-2636. PubMed ID: 30608676
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking.
    Fan Y; Liu Y; Gao L; Zhang Y; Yi J
    Food Chem; 2018 Nov; 265():200-207. PubMed ID: 29884373
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil.
    Hwang JY; Ha HK; Lee MR; Kim JW; Kim HJ; Lee WJ
    J Food Sci; 2017 Feb; 82(2):437-444. PubMed ID: 28103390
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK; Khouryieh H; Williams K; Conte E
    Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions.
    Chen B; McClements DJ; Decker EA
    J Agric Food Chem; 2010 Mar; 58(6):3779-84. PubMed ID: 20158199
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions.
    Akanbi TO; Marshall SN; Barrow CJ
    Food Chem; 2019 Dec; 301():125297. PubMed ID: 31394336
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
    Faraji H; Lindsay RC
    J Agric Food Chem; 2004 Nov; 52(23):7164-71. PubMed ID: 15537333
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.
    Frankel EN; Satué-Gracia T; Meyer AS; German JB
    J Agric Food Chem; 2002 Mar; 50(7):2094-9. PubMed ID: 11902962
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
    Klinkesorn U; Sophanodora P; Chinachoti P; McClements DJ; Decker EA
    J Agric Food Chem; 2005 Jun; 53(11):4561-6. PubMed ID: 15913325
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions.
    Obando M; Papastergiadis A; Li S; De Meulenaer B
    J Agric Food Chem; 2015 Nov; 63(44):9820-30. PubMed ID: 26466987
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.
    Gudipati V; Sandra S; McClements DJ; Decker EA
    J Agric Food Chem; 2010 Jul; 58(13):8093-9. PubMed ID: 20527781
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions.
    Xu M; Lian Z; Chen X; Yao X; Lu C; Niu X; Xu M; Zhu Q
    Food Chem; 2021 Dec; 365():130525. PubMed ID: 34265642
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation.
    Qiu X; Jacobsen C; Villeneuve P; Durand E; Sørensen AM
    J Agric Food Chem; 2017 Nov; 65(43):9496-9505. PubMed ID: 29048172
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
    Kellerby SS; McClements DJ; Decker EA
    J Agric Food Chem; 2006 Oct; 54(20):7879-84. PubMed ID: 17002465
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.