BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

316 related articles for article (PubMed ID: 25233801)

  • 1. Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin.
    Xue J; Zhong Q
    J Agric Food Chem; 2014 Oct; 62(40):9900-7. PubMed ID: 25233801
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin.
    Xue J; Michael Davidson P; Zhong Q
    Int J Food Microbiol; 2015 Oct; 210():1-8. PubMed ID: 26082324
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures.
    Zhang Y; Zhong Q
    Int J Biol Macromol; 2020 Apr; 148():1046-1052. PubMed ID: 31982537
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions.
    Ziani K; Chang Y; McLandsborough L; McClements DJ
    J Agric Food Chem; 2011 Jun; 59(11):6247-55. PubMed ID: 21520914
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.
    Chang Y; McLandsborough L; McClements DJ
    J Agric Food Chem; 2012 Dec; 60(48):12056-63. PubMed ID: 23140446
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
    Uluata S; McClements DJ; Decker EA
    J Agric Food Chem; 2015 Oct; 63(42):9333-40. PubMed ID: 26452408
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Microemulsions based on a sunflower lecithin-Tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10.
    Chen H; Guan Y; Zhong Q
    J Agric Food Chem; 2015 Jan; 63(3):983-9. PubMed ID: 25560905
    [TBL] [Abstract][Full Text] [Related]  

  • 9. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.
    Pichot R; Spyropoulos F; Norton IT
    J Colloid Interface Sci; 2010 Dec; 352(1):128-35. PubMed ID: 20817195
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions.
    Yucel U; Elias RJ; Coupland JN
    J Colloid Interface Sci; 2013 Mar; 394():20-5. PubMed ID: 23352869
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods.
    Montes de Oca-Ávalos JM; Candal RJ; Herrera ML
    Food Res Int; 2017 Oct; 100(Pt 1):143-150. PubMed ID: 28873673
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant.
    Artiga-Artigas M; Lanjari-Pérez Y; Martín-Belloso O
    Food Chem; 2018 Nov; 266():466-474. PubMed ID: 30381213
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil.
    Trujillo-Cayado LA; Santos J; Calero N; Alfaro-Rodríguez MC; Muñoz J
    J Sci Food Agric; 2020 Mar; 100(4):1671-1677. PubMed ID: 31802496
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.
    Koo CKW; Chung C; Fu JR; Sher A; Rousset P; McClements DJ
    Food Res Int; 2019 Sep; 123():779-789. PubMed ID: 31285028
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles.
    Liang L; Chen F; Wang X; Jin Q; Decker EA; McClements DJ
    J Agric Food Chem; 2017 Jun; 65(23):4755-4765. PubMed ID: 28534401
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin.
    Ma Q; Davidson PM; Zhong Q
    Food Chem; 2016 Sep; 206():167-73. PubMed ID: 27041312
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment.
    Lane KE; Zhou Q; Robinson S; Li W
    J Sci Food Agric; 2020 Jan; 100(2):695-704. PubMed ID: 31602647
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Experimental design in formulation of diazepam nanoemulsions: physicochemical and pharmacokinetic performances.
    Đorđević SM; Radulović TS; Cekić ND; Ranđelović DV; Savić MM; Krajišnik DR; Milić JR; Savić SD
    J Pharm Sci; 2013 Nov; 102(11):4159-72. PubMed ID: 24114833
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.
    Ryu V; McClements DJ; Corradini MG; McLandsborough L
    Food Chem; 2018 Apr; 245():104-111. PubMed ID: 29287320
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physical, morphological and storage stability of clove oil nanoemulsion based delivery system.
    Singh P; Kaur G; Singh A
    Food Sci Technol Int; 2023 Mar; 29(2):156-167. PubMed ID: 34939458
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.