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 *

210 related articles for article (PubMed ID: 26471607)

  • 21. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions.
    Yang Y; Anvari M; Pan CH; Chung D
    Food Chem; 2012 Nov; 135(2):555-61. PubMed ID: 22868128
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Composition and Charge Compensation in Chitosan/Gum Arabic Complex Coacervates in Dependence on pH and Salt Concentration.
    Schröder P; Cord-Landwehr S; Schönhoff M; Cramer C
    Biomacromolecules; 2023 Mar; 24(3):1194-1208. PubMed ID: 36779888
    [TBL] [Abstract][Full Text] [Related]  

  • 23. pH-Dependent intestine-targeted delivery potency of the O-carboxymethyl chitosan - gum Arabic coacervates.
    Xiao JX; Zhu CP; Cheng LY; Yang J; Huang GQ
    Int J Biol Macromol; 2018 Oct; 117():315-322. PubMed ID: 29807084
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan.
    Butstraen C; Salaün F
    Carbohydr Polym; 2014 Jan; 99():608-16. PubMed ID: 24274550
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil.
    Eratte D; Wang B; Dowling K; Barrow CJ; Adhikari BP
    Food Funct; 2014 Nov; 5(11):2743-50. PubMed ID: 25008146
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization.
    Santos MB; Costa ARD; Garcia-Rojas EE
    Int J Biol Macromol; 2018 Jan; 106():1323-1329. PubMed ID: 28860060
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
    Charoen R; Jangchud A; Jangchud K; Harnsilawat T; Naivikul O; McClements DJ
    J Food Sci; 2011; 76(1):E165-72. PubMed ID: 21535669
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum arabic complex coacervate phase.
    Anvari M; Chung D
    Int J Biol Macromol; 2016 Oct; 91():450-6. PubMed ID: 27246375
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin.
    Gharanjig H; Gharanjig K; Hosseinnezhad M; Jafari SM
    Int J Biol Macromol; 2020 Apr; 148():31-40. PubMed ID: 31945432
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH.
    Wang Z; Liu J; Gao J; Cao M; Ren G; Xie H; Yao M
    Molecules; 2020 Aug; 25(17):. PubMed ID: 32854454
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment.
    Wan X; Zhao M; Guo M; Li P; Shi H; Zhang X; Liu Z; Xia G
    Food Chem X; 2023 Jun; 18():100703. PubMed ID: 37215198
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
    Klein M; Aserin A; Svitov I; Garti N
    Colloids Surf B Biointerfaces; 2010 May; 77(1):75-81. PubMed ID: 20149604
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Intermolecular interactions during complex coacervation of pea protein isolate and gum arabic.
    Liu S; Cao YL; Ghosh S; Rousseau D; Low NH; Nickerson MT
    J Agric Food Chem; 2010 Jan; 58(1):552-6. PubMed ID: 19938857
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0.
    Guan Y; Zhong Q
    J Agric Food Chem; 2014 Dec; 62(52):12668-77. PubMed ID: 25479179
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability.
    Chen K; Zhang M; Mujumdar AS; Wang M
    Carbohydr Polym; 2023 Jan; 300():120250. PubMed ID: 36372509
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles.
    Kong H; Yang J; Zhang Y; Fang Y; Nishinari K; Phillips GO
    Int J Biol Macromol; 2014 Apr; 65():155-62. PubMed ID: 24418338
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents.
    Hernández-Nava R; López-Malo A; Palou E; Ramírez-Corona N; Jiménez-Munguía MT
    J Food Sci; 2019 Jun; 84(6):1281-1287. PubMed ID: 31066918
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Formation of redispersible polyelectrolyte complex nanoparticles from gallic acid-chitosan conjugate and gum arabic.
    Hu Q; Wang T; Zhou M; Xue J; Luo Y
    Int J Biol Macromol; 2016 Nov; 92():812-819. PubMed ID: 27475234
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions.
    Razzak MA; Kim M; Kim HJ; Park YC; Chung D
    Int J Biol Macromol; 2017 Sep; 102():885-892. PubMed ID: 28450250
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions.
    Anvari M; Joyner Melito HS
    Food Res Int; 2017 Dec; 102():1-7. PubMed ID: 29195927
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.