BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

613 related articles for article (PubMed ID: 21145063)

  • 1. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E; Mekhloufi G; Le Potier I; de Kerdaniel Tdu F; Grossiord JL; Rosilio V; Agnely F
    J Colloid Interface Sci; 2011 Feb; 354(2):467-77. PubMed ID: 21145063
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
    Klein M; Aserin A; Svitov I; Garti N
    Colloids Surf B Biointerfaces; 2010 May; 77(1):75-81. PubMed ID: 20149604
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry.
    Gülseren I; Corredig M
    Colloids Surf B Biointerfaces; 2013 Nov; 111():672-9. PubMed ID: 23907056
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2.
    Schmitt C; da Silva TP; Bovay C; Rami-Shojaei S; Frossard P; Kolodziejczyk E; Leser ME
    Langmuir; 2005 Aug; 21(17):7786-95. PubMed ID: 16089384
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
    J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
    Shao P; Feng J; Sun P; Ritzoulis C
    Int J Biol Macromol; 2019 Jul; 133():466-472. PubMed ID: 31004637
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
    Djordjevic D; Cercaci L; Alamed J; McClements DJ; Decker EA
    J Agric Food Chem; 2007 May; 55(9):3585-91. PubMed ID: 17419641
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 31.