BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

742 related articles for article (PubMed ID: 21806058)

  • 1. Interfacial and oil/water emulsions characterization of potato protein isolates.
    Romero A; Beaumal V; David-Briand E; Cordobés F; Guerrero A; Anton M
    J Agric Food Chem; 2011 Sep; 59(17):9466-74. PubMed ID: 21806058
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH on phosphorylation of potato protein isolate.
    Miedzianka J; Pęksa A
    Food Chem; 2013 Jun; 138(4):2321-6. PubMed ID: 23497892
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A; Costa ALR; Cunha RL
    Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E; Vittayanont M; Srigam S; McClements DJ
    J Agric Food Chem; 2005 Jul; 53(14):5747-53. PubMed ID: 15998143
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth.
    Abdolmaleki K; Mohammadifar MA; Mohammadi R; Fadavi G; Meybodi NM
    Carbohydr Polym; 2016 Apr; 140():342-8. PubMed ID: 26876860
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate under pH and ionic stress.
    Wu J; Xu F; Wu Y; Xiong W; Pan M; Zhang N; Zhou Q; Wang S; Ju X; Wang L
    J Sci Food Agric; 2020 Oct; 100(13):4734-4744. PubMed ID: 32458440
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface.
    Dai L; Bergfreund J; Reichert CL; Fischer P; Weiss J
    J Colloid Interface Sci; 2019 Sep; 551():297-304. PubMed ID: 31096137
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation.
    Can Karaca A; Nickerson MT; Low NH
    J Agric Food Chem; 2011 Dec; 59(24):13203-11. PubMed ID: 22029253
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour.
    Felix M; Isurralde N; Romero A; Guerrero A
    Food Sci Technol Int; 2018 Oct; 24(7):555-563. PubMed ID: 29719991
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization.
    López DN; Boeris V; Spelzini D; Bonifacino C; Panizzolo LA; Abirached C
    Colloids Surf B Biointerfaces; 2019 Aug; 180():503-507. PubMed ID: 31108389
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
    Mellema M; Isenbart JG
    J Dairy Sci; 2004 Sep; 87(9):2769-78. PubMed ID: 15375034
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.
    van Koningsveld GA; Walstra P; Voragen AG; Kuijpers IJ; van Boekel MA; Gruppen H
    J Agric Food Chem; 2006 Aug; 54(17):6419-27. PubMed ID: 16910739
    [TBL] [Abstract][Full Text] [Related]  

  • 15. pH-induced inversion of water-in-oil emulsions to oil-in-water high internal phase emulsions (HIPEs) using core cross-linked star (CCS) polymer as interfacial stabilizer.
    Chen Q; Deng X; An Z
    Macromol Rapid Commun; 2014 Jun; 35(12):1148-52. PubMed ID: 24700484
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate.
    Yang J; Duan Y; Geng F; Cheng C; Wang L; Ye J; Zhang H; Peng D; Deng Q
    Ultrason Sonochem; 2022 Sep; 89():106108. PubMed ID: 35933969
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interfacial Layer Properties of a Polyaromatic Compound and its Role in Stabilizing Water-in-Oil Emulsions.
    Bi J; Yang F; Harbottle D; Pensini E; Tchoukov P; Simon S; Sjöblom J; Dabros T; Czarnecki J; Liu Q; Xu Z
    Langmuir; 2015 Sep; 31(38):10382-91. PubMed ID: 26325243
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment.
    Liu N; Chen Q; Li G; Zhu Z; Yi J; Li C; Chen X; Wang Y
    Molecules; 2018 Jun; 23(7):. PubMed ID: 29949852
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets.
    Ye A; Zhu X; Singh H
    Langmuir; 2013 Nov; 29(47):14403-10. PubMed ID: 24175702
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of interfacial rheological properties of mixed emulsifier films on the stability of water-in-oil-in-water emulsions.
    Opawale FO; Burgess DJ
    J Pharm Pharmacol; 1998 Sep; 50(9):965-73. PubMed ID: 9811156
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 38.