BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

410 related articles for article (PubMed ID: 16213513)

  • 1. Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers.
    Tual A; Bourles E; Barey P; Houdoux A; Desprairies M; Courthaudon JL
    J Colloid Interface Sci; 2006 Mar; 295(2):495-503. PubMed ID: 16213513
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
    Jiao J; Burgess DJ
    AAPS PharmSci; 2003; 5(1):E7. PubMed ID: 12713279
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Invited review: spray-dried dairy and dairy-like emulsions--compositional considerations.
    Vega C; Roos YH
    J Dairy Sci; 2006 Feb; 89(2):383-401. PubMed ID: 16428609
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Composition of interfacial layers in complex food emulsions before and after aeration: effect of egg to milk protein ratio.
    Martinet V; Valentini C; Casalinho J; Schorsch C; Vaslin S; Courthaudon JL
    J Dairy Sci; 2005 Jan; 88(1):30-9. PubMed ID: 15591364
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester.
    Watanabe T; Kawai T; Nonomura Y
    J Oleo Sci; 2018 Mar; 67(3):307-313. PubMed ID: 29459510
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.
    Zafeiri I; Smith P; Norton IT; Spyropoulos F
    Food Funct; 2017 Jul; 8(7):2583-2591. PubMed ID: 28682410
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
    Surh J; Vladisavljevi Cacute GT; Mun S; McClements DJ
    J Agric Food Chem; 2007 Jan; 55(1):175-84. PubMed ID: 17199330
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
    Arima S; Ueno S; Ogawa A; Sato K
    Langmuir; 2009 Sep; 25(17):9777-84. PubMed ID: 19588887
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Spontaneous transfer of phospholipid-coated oil-in-oil and water-in-oil micro-droplets through an oil/water interface.
    Yamada A; Yamanaka T; Hamada T; Hase M; Yoshikawa K; Baigl D
    Langmuir; 2006 Nov; 22(24):9824-8. PubMed ID: 17106968
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of fluorocarbon-in-water emulsions with added triglyceride.
    Weers JG; Arlauskas RA; Tarara TE; Pelura TJ
    Langmuir; 2004 Aug; 20(18):7430-5. PubMed ID: 15323486
    [TBL] [Abstract][Full Text] [Related]  

  • 11. UHPH-processed O/W submicron emulsions stabilised with a lipid-based surfactant: physicochemical characteristics and behaviour on in vitro TC7-cell monolayers and ex vivo pig's ear skin.
    Benzaria A; Gràcia-Julià A; Picart-Palmade L; Hue P; Chevalier-Lucia D; Marti-Mestres G; Hodor N; Dumay E
    Colloids Surf B Biointerfaces; 2014 Apr; 116():237-46. PubMed ID: 24480065
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.
    Berton C; Genot C; Guibert D; Ropers MH
    J Colloid Interface Sci; 2012 Jul; 377(1):244-50. PubMed ID: 22525896
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water.
    Khuwijitjaru P; Kimura Y; Matsuno R; Adachi S
    J Colloid Interface Sci; 2004 Oct; 278(1):192-7. PubMed ID: 15313654
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physical properties of emulsion-based hydroxypropyl methylcellulose films: effect of their microstructure.
    Zúñiga RN; Skurtys O; Osorio F; Aguilera JM; Pedreschi F
    Carbohydr Polym; 2012 Oct; 90(2):1147-58. PubMed ID: 22840052
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions.
    Duffus LJ; Norton JE; Smith P; Norton IT; Spyropoulos F
    J Colloid Interface Sci; 2016 Jul; 473():9-21. PubMed ID: 27042820
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation.
    Bouchemal K; Briançon S; Perrier E; Fessi H
    Int J Pharm; 2004 Aug; 280(1-2):241-51. PubMed ID: 15265563
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of long-chain alcohols on SDS partitioning to the oil/water interface of emulsions and on droplet size.
    James-Smith MA; Alford K; Shah DO
    J Colloid Interface Sci; 2007 Nov; 315(1):307-12. PubMed ID: 17662299
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Preparation of Highly Stable Oil-in-Water Emulsions with High Ethanol Content Using Polyglycerol Monofatty Acid Esters as Emulsifiers.
    Motoyama T; Katsuumi Y; Sasakura H; Nakamura T; Suzuki H; Tsuchiya K; Akamatsu M; Sakai K; Sakai H
    J Oleo Sci; 2022 Jun; 71(6):829-837. PubMed ID: 35584956
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of diethylenetriamine and Aerosol OT on the stability of oil-in-water emulsion stabilized by interfacial polyurea film.
    Mikami T
    J Microencapsul; 1994; 11(2):205-12. PubMed ID: 7516426
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.
    Ostertag F; Weiss J; McClements DJ
    J Colloid Interface Sci; 2012 Dec; 388(1):95-102. PubMed ID: 22981587
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.