BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 26139890)

  • 21. 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]  

  • 22. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P; Ilhan E; Oztop MH
    J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P; Achouri A; Taherian AR; Britten M; Pelletier M; Sabik H; Villeneuve S; Mondor M
    J Agric Food Chem; 2015 Oct; 63(42):9239-50. PubMed ID: 26457588
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying.
    Wang Y; Ghosh S; Nickerson MT
    Molecules; 2022 May; 27(10):. PubMed ID: 35630671
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.
    Gowda A; Sharma V; Goyal A; Singh AK; Arora S
    J Food Sci Technol; 2018 May; 55(5):1705-1715. PubMed ID: 29666523
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Thermal stability and interfacial rheology of whey protein-corn oil emulsions: The effect of l-arginine fortification.
    Chen H; Sheng Y; Shao J; Zhou X; Ding Y
    J Food Sci; 2023 Jul; 88(7):2996-3006. PubMed ID: 37306525
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent.
    Drozłowska E; Bartkowiak A; Łopusiewicz Ł
    Polymers (Basel); 2020 Sep; 12(10):. PubMed ID: 32993070
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Utilization and characterization of flaxseed oil in ultrasonically emulsified mango beverage.
    Ghoshal G; Singh S; Sharma R
    J Food Sci Technol; 2022 Oct; 59(10):3867-3880. PubMed ID: 36193349
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification.
    Jagtap AA; Badhe YS; Hegde MV; Zanwar AA
    J Food Sci Technol; 2021 Mar; 58(3):996-1004. PubMed ID: 33678883
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein.
    Hajhosseini A; Doroud D; Sharifan A; Eftekhari Z
    J Food Sci; 2021 Feb; 86(2):454-462. PubMed ID: 33438241
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product.
    Samuel Wu YH; Lin DQ; Wang SY; Lin YL; Chen JW; Nakthong S; Chen YC
    Poult Sci; 2021 Feb; 100(2):1319-1327. PubMed ID: 33518089
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions.
    Elik A; Koçak Yanik D; Ozel B; Oztop MH; Göğüş F
    J Food Sci; 2021 Jul; 86(7):3148-3158. PubMed ID: 34146423
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate.
    Chen F; Fan GQ; Zhang Z; Zhang R; Deng ZY; McClements DJ
    Food Res Int; 2017 Oct; 100(Pt 1):387-395. PubMed ID: 28873701
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Structure and stability of W
    Wankhede VP; Sharma P; Hussain SA; Singh RRB
    J Food Sci Technol; 2020 Sep; 57(9):3482-3492. PubMed ID: 32728295
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers.
    Xie H; Ni F; Liu C; Shi J; Ren G; Wu Z; Song Z
    J Food Sci; 2021 Dec; 86(12):5148-5158. PubMed ID: 34755898
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers.
    Sepeidnameh M; Fazlara A; Hosseini SMH; Pourmahdi Borujeni M
    Curr Res Food Sci; 2024; 8():100771. PubMed ID: 38831922
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Sustainable thermoresponsive whey protein- and chitosan-based oil-in-water emulsions for cosmetic applications.
    Speer S; Amin S
    Int J Cosmet Sci; 2022 Feb; 44(1):30-41. PubMed ID: 34800296
    [TBL] [Abstract][Full Text] [Related]  

  • 38. High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate.
    Javad S; Gopirajah R; Rizvi SSH
    Food Chem; 2022 Mar; 372():131362. PubMed ID: 34818751
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S; Denkov ND; Ivanov IB; Campbell B
    Adv Colloid Interface Sci; 2006 Nov; 123-126():259-93. PubMed ID: 16854363
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio.
    Joshi A; Hegde M; Zanwar A
    J Food Sci Technol; 2022 Feb; 59(2):498-509. PubMed ID: 35185171
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.