166 related articles for article (PubMed ID: 26139890)
1. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.
Goyal A; Sharma V; Upadhyay N; Singh AK; Arora S; Lal D; Sabikhi L
J Food Sci Technol; 2015 Jul; 52(7):4256-65. PubMed ID: 26139890
[TBL] [Abstract][Full Text] [Related]
2. Three way ANOVA for emulsion of carotenoids extracted in flaxseed oil from carrot bio-waste.
Tiwari S; Upadhyay N; Malhotra R
Waste Manag; 2021 Feb; 121():67-76. PubMed ID: 33360169
[TBL] [Abstract][Full Text] [Related]
3. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.
Abbasi F; Samadi F; Jafari SM; Ramezanpour S; Shams Shargh M
Ultrason Sonochem; 2019 Jan; 50():208-217. PubMed ID: 30249371
[TBL] [Abstract][Full Text] [Related]
4. Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.
Fioramonti SA; Stepanic EM; Tibaldo AM; Pavón YL; Santiago LG
Food Res Int; 2019 May; 119():931-940. PubMed ID: 30884733
[TBL] [Abstract][Full Text] [Related]
5. Development of omega-3-rich
Belayneh HD; Wehling RL; Zhang Y; Ciftci ON
Food Sci Nutr; 2018 Mar; 6(2):440-449. PubMed ID: 29564111
[No Abstract] [Full Text] [Related]
6. Characterization of flaxseed oil emulsions.
Lee PE; Choo WS
J Food Sci Technol; 2015 Jul; 52(7):4378-86. PubMed ID: 26139903
[TBL] [Abstract][Full Text] [Related]
7. Optimization of chitosan for microencapsulation of flaxseed oil through spray drying.
Kanwal S; Hafeez-Ur-Rahman M; Hussain A; Nadeem M; Abbas F; Akram M; Inayat M; Ali K
Pak J Pharm Sci; 2021 Jul; 34(4(Supplementary)):1569-1575. PubMed ID: 34799334
[TBL] [Abstract][Full Text] [Related]
8. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.
Quezada C; Urra M; Mella C; Zúñiga RN; Troncoso E
Foods; 2024 Feb; 13(4):. PubMed ID: 38397490
[TBL] [Abstract][Full Text] [Related]
9. Yogurt fortified with omega-3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties.
Almasi K; Esnaashari SS; Khosravani M; Adabi M
Food Sci Nutr; 2021 Nov; 9(11):6186-6193. PubMed ID: 34760249
[TBL] [Abstract][Full Text] [Related]
10. Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability.
Liu Y; Wang Z; Lv L; Wang L; Li D; Miao X; Zhan H
J Microencapsul; 2024 May; 41(3):190-203. PubMed ID: 38602138
[TBL] [Abstract][Full Text] [Related]
11. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.
Loi CC; Eyres GT; Birch EJ
Food Res Int; 2019 Jun; 120():83-91. PubMed ID: 31000304
[TBL] [Abstract][Full Text] [Related]
12. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.
Li H; Zhang L; Jia Y; Yuan Y; Li H; Cui W; Yu J
J Dairy Sci; 2022 Nov; 105(12):9404-9416. PubMed ID: 36307239
[TBL] [Abstract][Full Text] [Related]
13. Physico-chemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures.
Sünder A; Scherze I; Muschiolik G
Colloids Surf B Biointerfaces; 2001 Jul; 21(1-3):75-85. PubMed ID: 11377937
[TBL] [Abstract][Full Text] [Related]
14. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex.
Feng N; Hu J; Liang S; Yang X; Zhu X; Feng Y; Zhao X; Tang F; Yang J; Wu Q
Int J Biol Macromol; 2024 Jun; 270(Pt 1):132154. PubMed ID: 38734331
[TBL] [Abstract][Full Text] [Related]
15. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization.
Albano KM; Nicoletti VR
Ultrason Sonochem; 2018 Mar; 41():562-571. PubMed ID: 29137787
[TBL] [Abstract][Full Text] [Related]
16. The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion.
Li Y; Xu G; Li W; Lv L; Zhang Q
Foods; 2021 Aug; 10(9):. PubMed ID: 34574097
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of the Physical and Oxidative Stabilities of Fish Oil-in-Water-in-Olive Oil Double Emulsions (O
Padial-Domínguez M; García-Moreno PJ; González-Beneded R; Guadix A; Guadix EM
Antioxidants (Basel); 2023 Mar; 12(3):. PubMed ID: 36979010
[TBL] [Abstract][Full Text] [Related]
18. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers.
Chang HJ; Lee JH
J Sci Food Agric; 2020 Jan; 100(1):287-294. PubMed ID: 31525263
[TBL] [Abstract][Full Text] [Related]
19. Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants.
Nikbakht Nasrabadi M; Goli SAH; Sedaghat Doost A; Dewettinck K; Van der Meeren P
Colloids Surf B Biointerfaces; 2019 Dec; 184():110489. PubMed ID: 31522025
[TBL] [Abstract][Full Text] [Related]
20. Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W
Jamshidi A; Shabanpour B; Pourashouri P; Raeisi M
Food Res Int; 2018 Dec; 114():240-250. PubMed ID: 30361022
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]