BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

225 related articles for article (PubMed ID: 16935458)

  • 1. Non-covalent interactions between proteins and polysaccharides.
    McClements DJ
    Biotechnol Adv; 2006; 24(6):621-5. PubMed ID: 16935458
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Texturising by phase separation.
    Tolstoguzov V
    Biotechnol Adv; 2006; 24(6):626-8. PubMed ID: 16904858
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flocculation of protein-stabilized oil-in-water emulsions.
    Dickinson E
    Colloids Surf B Biointerfaces; 2010 Nov; 81(1):130-40. PubMed ID: 20667698
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?
    Bouyer E; Mekhloufi G; Rosilio V; Grossiord JL; Agnely F
    Int J Pharm; 2012 Oct; 436(1-2):359-78. PubMed ID: 22759644
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Multiple layers and conjugate materials for food emulsion stabilization.
    Sivapratha S; Sarkar P
    Crit Rev Food Sci Nutr; 2018 Apr; 58(6):877-892. PubMed ID: 27645427
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E; Putthanimon J; Singthong J; Thammarutwasik P
    Food Sci Technol Int; 2014 Dec; 20(8):617-28. PubMed ID: 23922288
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review.
    Zhang R; Belwal T; Li L; Lin X; Xu Y; Luo Z
    Carbohydr Polym; 2020 Aug; 242():116388. PubMed ID: 32564856
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Role of hydrocolloids in the creaming of oil in water emulsions.
    Vélez G; Fernández MA; Muñoz J; Williams PA; English RJ
    J Agric Food Chem; 2003 Jan; 51(1):265-9. PubMed ID: 12502419
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The jamming elasticity of emulsions stabilized by ionic surfactants.
    Scheffold F; Wilking JN; Haberko J; Cardinaux F; Mason TG
    Soft Matter; 2014 Jul; 10(28):5040-4. PubMed ID: 24913542
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase.
    Bao SS; Hu XC; Zhang K; Xu XK; Zhang HM; Huang H
    J Food Sci; 2011; 76(1):E112-8. PubMed ID: 21535662
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.
    Zeeb B; Saberi AH; Weiss J; McClements DJ
    Soft Matter; 2015 Mar; 11(11):2228-36. PubMed ID: 25646949
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures.
    Li M; McClements DJ; Liu X; Liu F
    Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):3159-3190. PubMed ID: 33337043
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Protein/Polysaccharide Electrostatic Complexes and Their Applications in Stabilizing Oil-in-Water Emulsions.
    Ai W; Fang Y; Xiang S; Yao X; Nishinari K; Phillips GO
    J Nutr Sci Vitaminol (Tokyo); 2015; 61 Suppl():S168-9. PubMed ID: 26598842
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Protective effect of polysaccharides on the stability of parenteral emulsions.
    Chai G; Sun F; Shi J; Tian B; Tang X
    Drug Dev Ind Pharm; 2013 May; 39(5):646-56. PubMed ID: 22583006
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stabilising emulsion-based colloidal structures with mixed food ingredients.
    Dickinson E
    J Sci Food Agric; 2013 Mar; 93(4):710-21. PubMed ID: 23280883
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Starch nanocrystals as particle stabilisers of oil-in-water emulsions.
    Li C; Li Y; Sun P; Yang C
    J Sci Food Agric; 2014 Jul; 94(9):1802-7. PubMed ID: 24282158
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enzyme-Based Strategies for Structuring Foods for Improved Functionality.
    Zeeb B; McClements DJ; Weiss J
    Annu Rev Food Sci Technol; 2017 Feb; 8():21-34. PubMed ID: 28068492
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
    McClements DJ; Gumus CE
    Adv Colloid Interface Sci; 2016 Aug; 234():3-26. PubMed ID: 27181392
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Emulsion-based delivery systems for lipophilic bioactive components.
    McClements DJ; Decker EA; Weiss J
    J Food Sci; 2007 Oct; 72(8):R109-24. PubMed ID: 17995616
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chloroplast thylakoid membrane-stabilised emulsions.
    Rayner M; Ljusberg H; Emek SC; Sellman E; Erlanson-Albertsson C; Albertsson PÅ
    J Sci Food Agric; 2011 Jan; 91(2):315-21. PubMed ID: 20960431
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.