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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

277 related articles for article (PubMed ID: 23411225)

  • 61. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions.
    Liu J; Guo Y; Li X; Si T; McClements DJ; Ma C
    J Agric Food Chem; 2019 Dec; 67(49):13718-13727. PubMed ID: 30614702
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration.
    Xu N; Wu X; Zhu Y; Miao J; Gao Y; Cheng C; Peng S; Zou L; Julian McClements D; Liu W
    Food Chem; 2021 Sep; 355():129508. PubMed ID: 33773457
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts.
    Haj-shafiei S; Ghosh S; Rousseau D
    J Colloid Interface Sci; 2013 Nov; 410():11-20. PubMed ID: 24016747
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Different magnesium release profiles from W/O/W emulsions based on crystallized oils.
    Herzi S; Essafi W
    J Colloid Interface Sci; 2018 Jan; 509():178-188. PubMed ID: 28898738
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Effects of solid particle content on properties of o/w Pickering emulsions.
    Frelichowska J; Bolzinger MA; Chevalier Y
    J Colloid Interface Sci; 2010 Nov; 351(2):348-56. PubMed ID: 20800850
    [TBL] [Abstract][Full Text] [Related]  

  • 67. 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]  

  • 68. Valorization of okara oil for the encapsulation of Lactobacillus plantarum.
    Quintana G; Gerbino E; Gómez-Zavaglia A
    Food Res Int; 2018 Apr; 106():81-89. PubMed ID: 29579991
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol.
    Radford SJ; Dickinson E; Golding M
    J Colloid Interface Sci; 2004 Jun; 274(2):673-86. PubMed ID: 15144844
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: lipid oxidation.
    Let MB; Jacobsen C; Sørensen AD; Meyer AS
    J Agric Food Chem; 2007 Mar; 55(5):1773-80. PubMed ID: 17288437
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Development of multiple W/O/W emulsions as dermal carrier system for oligonucleotides: effect of additives on emulsion stability.
    Schmidts T; Dobler D; Schlupp P; Nissing C; Garn H; Runkel F
    Int J Pharm; 2010 Oct; 398(1-2):107-13. PubMed ID: 20674722
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C; Koo CKW; Sher A; Fu JR; Rousset P; McClements DJ
    Food Res Int; 2019 Aug; 122():361-370. PubMed ID: 31229089
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Citral stability in oil-in-water emulsions with solid or liquid octadecane.
    Mei L; Choi SJ; Alamed J; Henson L; Popplewell M; McClements DJ; Decker EA
    J Agric Food Chem; 2010 Jan; 58(1):533-6. PubMed ID: 19911843
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Na-caseinate/oil/water systems: emulsion morphology diagrams.
    Tan HL; McGrath KM
    J Colloid Interface Sci; 2012 Sep; 381(1):48-58. PubMed ID: 22709624
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
    Salminen H; Herrmann K; Weiss J
    Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate.
    Liu J; Liu W; Salt LJ; Ridout MJ; Ding Y; Wilde PJ
    J Agric Food Chem; 2019 Jan; 67(1):452-462. PubMed ID: 30517000
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium.
    Ye A; Lo J; Singh H
    J Colloid Interface Sci; 2012 Jul; 378(1):184-90. PubMed ID: 22579517
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.
    Borreani J; Espert M; Salvador A; Sanz T; Quiles A; Hernando I
    Food Funct; 2017 Apr; 8(4):1547-1557. PubMed ID: 28275776
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Interfacial protein engineering for spray-dried emulsions - part I: effects on protein distribution and physical properties.
    Moisio T; Damerau A; Lampi AM; Piironen V; Forssell P; Partanen R
    Food Chem; 2014 Feb; 144():50-6. PubMed ID: 24099541
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Characterization and stability study of a water-in-oil microemulsion incorporating quercetin.
    Vicentini FT; Vaz MM; Fonseca YM; Bentley MV; Fonseca MJ
    Drug Dev Ind Pharm; 2011 Jan; 37(1):47-55. PubMed ID: 20550424
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.