BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

609 related articles for article (PubMed ID: 25529579)

  • 1. Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants.
    Ong WD; Tey BT; Quek SY; Tang SY; Chan ES
    J Food Sci; 2015 Jan; 80(1):E93-E100. PubMed ID: 25529579
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Oil encapsulation in core-shell alginate capsules by inverse gelation. I: dripping methodology.
    Martins E; Renard D; Adiwijaya Z; Karaoglan E; Poncelet D
    J Microencapsul; 2017 Feb; 34(1):82-90. PubMed ID: 28097931
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
    Jiao J; Burgess DJ
    AAPS PharmSci; 2003; 5(1):E7. PubMed ID: 12713279
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Preparation of calcium alginate nanoparticles using water-in-oil (W/O) nanoemulsions.
    Machado AH; Lundberg D; Ribeiro AJ; Veiga FJ; Lindman B; Miguel MG; Olsson U
    Langmuir; 2012 Mar; 28(9):4131-41. PubMed ID: 22296569
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Oil encapsulation in core-shell alginate capsules by inverse gelation II: comparison between dripping techniques using W/O or O/W emulsions.
    Martins E; Poncelet D; Rodrigues RC; Renard D
    J Microencapsul; 2017 Sep; 34(6):522-534. PubMed ID: 28792267
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions.
    Yesiltas B; Sørensen AM; García-Moreno PJ; Anankanbil S; Guo Z; Jacobsen C
    Food Chem; 2018 Jul; 255():290-299. PubMed ID: 29571479
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Using a microfluidic chip and internal gelation reaction for monodisperse calcium alginate microparticles generation.
    Huang KS; Lai TH; Lin YC
    Front Biosci; 2007 May; 12():3061-7. PubMed ID: 17485282
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Incorporation of essential oil in alginate microparticles by multiple emulsion/ionic gelation process.
    Hosseini SM; Hosseini H; Mohammadifar MA; Mortazavian AM; Mohammadi A; Khosravi-Darani K; Shojaee-Aliabadi S; Dehghan S; Khaksar R
    Int J Biol Macromol; 2013 Nov; 62():582-8. PubMed ID: 24120881
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings.
    Senturk Parreidt T; Schott M; Schmid M; Müller K
    Int J Mol Sci; 2018 Mar; 19(3):. PubMed ID: 29509669
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Span surfactants on the preparation and properties of fish oil-loaded sodium alginate-stabilized emulsions and calcium alginate-stabilized capsules.
    Zheng Y; Zi Y; Tao L; Xu J; Chen J; Yang M; Wang X; Zhong J
    Int J Biol Macromol; 2022 Nov; 221():831-841. PubMed ID: 36063894
    [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. Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants.
    Ferreira AC; Sullo A; Winston S; Norton IT; Norton-Welch AB
    J Food Sci; 2020 Jan; 85(1):28-35. PubMed ID: 31840826
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of phases of various oil, surfactant/ co-surfactants and water system by ternary phase diagram.
    Syed HK; Peh KK
    Acta Pol Pharm; 2014; 71(2):301-9. PubMed ID: 25272651
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization.
    Pintado T; Ruiz-Capillas C; Jiménez-Colmenero F; Carmona P; Herrero AM
    Food Chem; 2015 Oct; 185():470-8. PubMed ID: 25952895
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Two-way effects of surfactants on Pickering emulsions stabilized by the self-assembled microcrystals of α-cyclodextrin and oil.
    Li X; Li H; Xiao Q; Wang L; Wang M; Lu X; York P; Shi S; Zhang J
    Phys Chem Chem Phys; 2014 Jul; 16(27):14059-69. PubMed ID: 24901107
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of process variables on the encapsulation of oil in ca-alginate capsules using an inverse gelation technique.
    Abang S; Chan ES; Poncelet D
    J Microencapsul; 2012; 29(5):417-28. PubMed ID: 22292966
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Carbon dioxide/water, water/carbon dioxide emulsions and double emulsions stabilized with a nonionic biocompatible surfactant.
    Torino E; Reverchon E; Johnston KP
    J Colloid Interface Sci; 2010 Aug; 348(2):469-78. PubMed ID: 20537346
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
    Pallandre S; Decker EA; McClements DJ
    J Food Sci; 2007 Nov; 72(9):E518-24. PubMed ID: 18034721
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.