These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
418 related articles for article (PubMed ID: 21133433)
21. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates. Nooshkam M; Varidi M Food Chem; 2021 Jun; 347():129079. PubMed ID: 33493834 [TBL] [Abstract][Full Text] [Related]
22. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. Djordjevic D; Cercaci L; Alamed J; McClements DJ; Decker EA J Food Sci; 2008 Apr; 73(3):C167-72. PubMed ID: 18387094 [TBL] [Abstract][Full Text] [Related]
23. Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: effect of pH, salt, and artificial salivas. Mao L; Roos YH; O'Callaghan DJ; Miao S J Agric Food Chem; 2013 Jul; 61(26):6231-9. PubMed ID: 23718126 [TBL] [Abstract][Full Text] [Related]
24. Copper-catalyzed oxidation of a structured lipid-based emulsion containing alpha-tocopherol and citric acid: influence of pH and NaCl. Osborn-Barnes HT; Akoh CC J Agric Food Chem; 2003 Nov; 51(23):6851-5. PubMed ID: 14582985 [TBL] [Abstract][Full Text] [Related]
25. 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]
26. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Ozturk B; Argin S; Ozilgen M; McClements DJ Food Chem; 2015 Dec; 188():256-63. PubMed ID: 26041190 [TBL] [Abstract][Full Text] [Related]
27. Physicochemical behaviour of WPI-stabilized emulsions in in vitro gastric and intestinal conditions. Li J; Ye A; Lee SJ; Singh H Colloids Surf B Biointerfaces; 2013 Nov; 111():80-7. PubMed ID: 23792544 [TBL] [Abstract][Full Text] [Related]
28. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. Lv S; Zhang Y; Tan H; Zhang R; McClements DJ J Agric Food Chem; 2019 Feb; 67(5):1521-1529. PubMed ID: 30663308 [TBL] [Abstract][Full Text] [Related]
29. 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]
30. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. Taha A; Ahmed E; Hu T; Xu X; Pan S; Hu H Ultrason Sonochem; 2019 Nov; 58():104627. PubMed ID: 31450289 [TBL] [Abstract][Full Text] [Related]
31. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. Faraji H; McClements DJ; Decker EA J Agric Food Chem; 2004 Jul; 52(14):4558-64. PubMed ID: 15237967 [TBL] [Abstract][Full Text] [Related]
32. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin. Lv P; Wang D; Dai L; Wu X; Gao Y; Yuan F Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631 [TBL] [Abstract][Full Text] [Related]
33. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum. Sepeidnameh M; Hosseini SMH; Niakosari M; Mesbahi GR; Yousefi GH; Golmakani MT; Nejadmansouri M Int J Biol Macromol; 2018 Oct; 118(Pt B):1639-1647. PubMed ID: 30170367 [TBL] [Abstract][Full Text] [Related]
34. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins. Yamamoto Y; Araki M Biosci Biotechnol Biochem; 1997 Nov; 61(11):1791-5. PubMed ID: 9404055 [TBL] [Abstract][Full Text] [Related]
35. Interfacial and emulsifying properties of lentil protein isolate. Joshi M; Adhikari B; Aldred P; Panozzo JF; Kasapis S; Barrow CJ Food Chem; 2012 Oct; 134(3):1343-53. PubMed ID: 25005952 [TBL] [Abstract][Full Text] [Related]
36. Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. Owens C; Griffin K; Khouryieh H; Williams K Food Chem; 2018 Jan; 239():314-322. PubMed ID: 28873574 [TBL] [Abstract][Full Text] [Related]
37. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions. Tippetts M; Martini S J Food Sci; 2012 Feb; 77(2):C253-60. PubMed ID: 22339543 [TBL] [Abstract][Full Text] [Related]
38. 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]
39. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH. Gancz K; Alexander M; Corredig M J Agric Food Chem; 2005 Mar; 53(6):2236-41. PubMed ID: 15769162 [TBL] [Abstract][Full Text] [Related]
40. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. Gu YS; Decker EA; McClements DJ J Agric Food Chem; 2004 Jun; 52(11):3626-32. PubMed ID: 15161241 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]