BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

399 related articles for article (PubMed ID: 16139288)

  • 1. Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin.
    Ye A; Singh H
    J Colloid Interface Sci; 2006 Mar; 295(1):249-54. PubMed ID: 16139288
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk.
    Acero-Lopez A; Schell P; Corredig M; Alexander M
    J Dairy Res; 2010 Nov; 77(4):445-51. PubMed ID: 20822568
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
    Sakuno MM; Matsumoto S; Kawai S; Taihei K; Matsumura Y
    Langmuir; 2008 Oct; 24(20):11483-8. PubMed ID: 18803411
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
    Kim HJ; Decker EA; McClements DJ
    Langmuir; 2005 Jan; 21(1):134-9. PubMed ID: 15620294
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S; Denkov ND; Ivanov IB; Campbell B
    Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
    Kim HJ; Decker EA; McClements DJ
    Langmuir; 2004 Nov; 20(24):10394-8. PubMed ID: 15544365
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Identification of salivary proteins at oil-water interfaces stabilized by lysozyme and beta-lactoglobulin.
    Silletti E; Vitorino RM; Schipper R; Amado FM; Vingerhoeds MH
    Arch Oral Biol; 2010 Apr; 55(4):268-78. PubMed ID: 20197185
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC; Øgendal LH; Skibsted LH
    Langmuir; 2008 Mar; 24(6):2603-10. PubMed ID: 18288877
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of electrolyte concentration and pH on the coalescence stability of beta-lactoglobulin emulsions: experiment and interpretation.
    Tcholakova S; Denkov ND; Sidzhakova D; Ivanov IB; Campbell B
    Langmuir; 2005 May; 21(11):4842-55. PubMed ID: 15896022
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment.
    Ye A
    Colloids Surf B Biointerfaces; 2010 Jun; 78(1):24-9. PubMed ID: 20211549
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin.
    Jiménez-Flores R; Ye A; Singh H
    J Agric Food Chem; 2005 May; 53(10):4213-9. PubMed ID: 15884863
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 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. Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability.
    Zhai J; Wooster TJ; Hoffmann SV; Lee TH; Augustin MA; Aguilar MI
    Langmuir; 2011 Aug; 27(15):9227-36. PubMed ID: 21668007
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Adsorption of gum Arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions.
    Padala SR; Williams PA; Phillips GO
    J Agric Food Chem; 2009 Jun; 57(11):4964-73. PubMed ID: 19422219
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.