1569 related articles for article (PubMed ID: 15884866)
1. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
Surh J; Gu YS; Decker EA; McClements DJ
J Agric Food Chem; 2005 May; 53(10):4236-44. PubMed ID: 15884866
[TBL] [Abstract][Full Text] [Related]
2. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Gu YS; Regnier L; McClements DJ
J Colloid Interface Sci; 2005 Jun; 286(2):551-8. PubMed ID: 15897070
[TBL] [Abstract][Full Text] [Related]
3. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes.
Ogawa S; Decker EA; McClements DJ
J Agric Food Chem; 2003 Aug; 51(18):5522-7. PubMed ID: 12926908
[TBL] [Abstract][Full Text] [Related]
4. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes.
Ogawa S; Decker EA; McClements DJ
J Agric Food Chem; 2003 Apr; 51(9):2806-12. PubMed ID: 12696977
[TBL] [Abstract][Full Text] [Related]
5. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
Gu YS; Decker AE; McClements DJ
Langmuir; 2005 Jun; 21(13):5752-60. PubMed ID: 15952819
[TBL] [Abstract][Full Text] [Related]
6. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes.
Mun S; Decker EA; McClements DJ
J Colloid Interface Sci; 2006 Apr; 296(2):581-90. PubMed ID: 16203009
[TBL] [Abstract][Full Text] [Related]
7. Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers.
Mun S; Decker EA; McClements DJ
Langmuir; 2005 Jul; 21(14):6228-34. PubMed ID: 15982024
[TBL] [Abstract][Full Text] [Related]
8. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes.
Moreau L; Kim HJ; Decker EA; McClements DJ
J Agric Food Chem; 2003 Oct; 51(22):6612-7. PubMed ID: 14558785
[TBL] [Abstract][Full Text] [Related]
9. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.
Mun S; McClements DJ
Langmuir; 2006 Feb; 22(4):1551-4. PubMed ID: 16460073
[TBL] [Abstract][Full Text] [Related]
10. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
Harnsilawat T; Pongsawatmanit R; McClements DJ
Biomacromolecules; 2006 Jun; 7(6):2052-8. PubMed ID: 16768433
[TBL] [Abstract][Full Text] [Related]
11. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
Gu YS; Decker EA; McClements DJ
Langmuir; 2004 Oct; 20(22):9565-70. PubMed ID: 15491187
[TBL] [Abstract][Full Text] [Related]
12. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
Harnsilawat T; Pongsawatmanit R; McClements DJ
J Agric Food Chem; 2006 Jul; 54(15):5540-7. PubMed ID: 16848543
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Stabilization of oil-in-water emulsions by cod protein extracts.
Petursson S; Decker EA; McClements DJ
J Agric Food Chem; 2004 Jun; 52(12):3996-4001. PubMed ID: 15186128
[TBL] [Abstract][Full Text] [Related]
15. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
Iwanaga D; Gray DA; Fisk ID; Decker EA; Weiss J; McClements DJ
J Agric Food Chem; 2007 Oct; 55(21):8711-6. PubMed ID: 17880158
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Degradation of kinetically-stable o/w emulsions.
Capek I
Adv Colloid Interface Sci; 2004 Mar; 107(2-3):125-55. PubMed ID: 15026289
[TBL] [Abstract][Full Text] [Related]
18. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.
Cho YH; McClements DJ
Langmuir; 2009 Jun; 25(12):6649-57. PubMed ID: 19432398
[TBL] [Abstract][Full Text] [Related]
19. Influence of protein emulsifier interfacial properties on oil-in-water emulsion stability.
Burgess DJ; Sahin ON
Pharm Dev Technol; 1998 Feb; 3(1):21-9. PubMed ID: 9532597
[TBL] [Abstract][Full Text] [Related]
20. Encapsulation of Vitamin D
Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T
J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
