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 *

192 related articles for article (PubMed ID: 25101482)

  • 1. Effect of the biopolymer mixing ratio on the formation of electrostatically coupled whey protein-κ- and ι-carrageenan networks in the presence and absence of oil droplets.
    Lam RS; Nickerson MT
    J Agric Food Chem; 2014 Aug; 62(34):8730-9. PubMed ID: 25101482
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions.
    Zhang S; Zhang Z; Vardhanabhuti B
    Food Funct; 2014 Aug; 5(8):1829-38. PubMed ID: 24920131
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Complexation of whey proteins with carrageenan.
    Weinbreck F; Nieuwenhuijse H; Robijn GW; De Kruif CG
    J Agric Food Chem; 2004 Jun; 52(11):3550-5. PubMed ID: 15161229
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Stability of cardamom (Elettaria cardamomum) essential oil in microcapsules made of whey protein isolate, guar gum, and carrageenan.
    Mehyar GF; Al-Ismail KM; Al-Ghizzawi HM; Holley RA
    J Food Sci; 2014 Oct; 79(10):C1939-49. PubMed ID: 25224989
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan.
    Vargas SA; Delgado-Macuil RJ; Ruiz-Espinosa H; Amador-Espejo G
    Food Sci Technol Int; 2023 Dec; 29(8):831-846. PubMed ID: 36113116
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.
    Wang Z; Zhang S; Vardhanabhuti B
    J Food Sci; 2015 Aug; 80(8):N1893-902. PubMed ID: 26121991
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
    Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ
    J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Interactions between carrageenans and milk proteins: a microstructural and rheological study.
    Arltoft D; Ipsen R; Madsen F; Vries Jd
    Biomacromolecules; 2007 Feb; 8(2):729-36. PubMed ID: 17253765
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
    Tabatabaee Amid B; Mirhosseini H
    Colloids Surf B Biointerfaces; 2014 Jan; 113():107-14. PubMed ID: 24060935
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions.
    Zhou Y; Roos YH
    J Sci Food Agric; 2013 Aug; 93(11):2646-53. PubMed ID: 23426904
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Gelation upon long storage of milk drinks with carrageenan.
    Tijssen RL; Canabady-Rochelle LS; Mellema M
    J Dairy Sci; 2007 Jun; 90(6):2604-11. PubMed ID: 17517700
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.
    Yang X; Berry TK; Foegeding EA
    J Food Sci; 2009 Jun; 74(5):E259-68. PubMed ID: 19646041
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.