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 *

144 related articles for article (PubMed ID: 25682813)

  • 1. Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatings.
    Camacho S; den Hollander E; van de Velde F; Stieger M
    J Agric Food Chem; 2015 Mar; 63(8):2145-53. PubMed ID: 25682813
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physical and sensory characterizations of oral coatings of oil/water emulsions.
    Camacho S; van Riel V; de Graaf C; van de Velde F; Stieger M
    J Agric Food Chem; 2014 Jun; 62(25):5789-95. PubMed ID: 24881669
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli.
    Camacho S; van Eck A; van de Velde F; Stieger M
    J Agric Food Chem; 2015 Sep; 63(36):8025-30. PubMed ID: 26301742
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of outer water phase composition on oil droplet size and yield of (w
    Oppermann AKL; Noppers JME; Stieger M; Scholten E
    Food Res Int; 2018 May; 107():148-157. PubMed ID: 29580472
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate.
    Long Z; Zhao M; Liu N; Liu D; Sun-Waterhouse D; Zhao Q
    Food Chem; 2015 Oct; 184():105-13. PubMed ID: 25872432
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate.
    Lesmes U; Baudot P; McClements DJ
    J Agric Food Chem; 2010 Jul; 58(13):7962-9. PubMed ID: 20527730
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva.
    Silletti E; Vingerhoeds MH; Norde W; van Aken GA
    J Colloid Interface Sci; 2007 Sep; 313(2):485-93. PubMed ID: 17574261
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. How does oil type determine emulsion characteristics in concentrated Na-caseinate emulsions?
    Tan HL; McGrath KM
    J Colloid Interface Sci; 2013 Aug; 403():7-15. PubMed ID: 23683496
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.
    Munk MB; Erichsen HR; Andersen ML
    J Colloid Interface Sci; 2014 Apr; 419():134-41. PubMed ID: 24491340
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
    Yesiltas B; García-Moreno PJ; Sørensen AM; Akoh CC; Jacobsen C
    Food Chem; 2019 Mar; 276():110-118. PubMed ID: 30409573
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.
    Sabik H; Achouri A; Alfaro M; Pelletier M; Belanger D; Britten M; Fustier P
    Food Funct; 2014 Jul; 5(7):1495-505. PubMed ID: 24832672
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions.
    Torrico DD; Prinyawiwatkul W
    J Food Sci; 2015 Aug; 80(8):S1885-92. PubMed ID: 26199098
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (o/w) emulsions.
    Phoon PY; Paul LN; Burgner JW; San Martin-Gonzalez MF; Narsimhan G
    J Agric Food Chem; 2014 Apr; 62(13):2822-9. PubMed ID: 24606400
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interfacial protein engineering for spray-dried emulsions - part II: oxidative stability.
    Damerau A; Moisio T; Partanen R; Forssell P; Lampi AM; Piironen V
    Food Chem; 2014 Feb; 144():57-64. PubMed ID: 24099542
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
    Kellerby SS; Gu YS; McClements DJ; Decker EA
    J Agric Food Chem; 2006 Dec; 54(26):10222-7. PubMed ID: 17177563
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.