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 *

309 related articles for article (PubMed ID: 26566035)

  • 1. Food emulsions as delivery systems for flavor compounds: A review.
    Mao L; Roos YH; Biliaderis CG; Miao S
    Crit Rev Food Sci Nutr; 2017 Oct; 57(15):3173-3187. PubMed ID: 26566035
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
    Doi T; Wang M; McClements DJ
    Food Res Int; 2019 Feb; 116():1-11. PubMed ID: 30716881
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Ostwald Ripening Rate of Orange Oil Emulsions: Effects of Molecular Structure of Emulsifiers and Their Oil Composition.
    Jang Y; Park J; Song HY; Choi SJ
    J Food Sci; 2019 Mar; 84(3):440-447. PubMed ID: 30714618
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
    Giroux HJ; Perreault V; Britten M
    J Food Sci; 2007 Mar; 72(2):S125-9. PubMed ID: 17995853
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.
    Tamaru S; Igura N; Shimoda M
    Food Chem; 2018 Jan; 239():712-717. PubMed ID: 28873626
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Saliva could act as an emulsifier during oral processing of oil/fat.
    Glumac M; Qin L; Chen J; Ritzoulis C
    J Texture Stud; 2019 Feb; 50(1):83-89. PubMed ID: 30345521
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion.
    Han SW; Song HY; Moon TW; Choi SJ
    Food Chem; 2018 Mar; 242():91-97. PubMed ID: 29037741
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.
    Cai Z; Wei Y; Shi A; Zhong J; Rao P; Wang Q; Zhang H
    Adv Colloid Interface Sci; 2023 Mar; 313():102863. PubMed ID: 36868168
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.
    Doi T; Wang M; McClements DJ
    Food Res Int; 2019 Nov; 125():108549. PubMed ID: 31554123
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients.
    Mao L; Lu Y; Cui M; Miao S; Gao Y
    Crit Rev Food Sci Nutr; 2020; 60(10):1651-1666. PubMed ID: 30892058
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
    J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
    McClements DJ; Henson L; Popplewell LM; Decker EA; Choi SJ
    J Food Sci; 2012 Jan; 77(1):C33-8. PubMed ID: 22133014
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.
    Frank D; Appelqvist I; Piyasiri U; Wooster TJ; Delahunty C
    J Agric Food Chem; 2011 May; 59(9):4891-903. PubMed ID: 21456620
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.
    Li S; Yan J; Yang J; Chen G; McClements DJ; Ma C; Liu X; Liu F
    Food Res Int; 2024 Jun; 185():114277. PubMed ID: 38658069
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A; Costa ALR; Cunha RL
    Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Efficient breaking of water/oil emulsions by a newly isolated de-emulsifying bacterium, Ochrobactrum anthropi strain RIPI5-1.
    Mohebali G; Kaytash A; Etemadi N
    Colloids Surf B Biointerfaces; 2012 Oct; 98():120-8. PubMed ID: 22698673
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The role of fat in flavor perception: effect of partition and viscosity in model emulsions.
    Bayarri S; Taylor AJ; Hort J
    J Agric Food Chem; 2006 Nov; 54(23):8862-8. PubMed ID: 17090135
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The distribution of fat in dried dairy particles determines flavor release and flavor stability.
    Park CW; Drake MA
    J Food Sci; 2014 Apr; 79(4):R452-9. PubMed ID: 24597669
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.
    Choi SJ; Decker EA; Henson L; Popplewell LM; McClements DJ
    J Food Sci; 2010 Aug; 75(6):C536-40. PubMed ID: 20722908
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A review of the rheological properties of dilute and concentrated food emulsions.
    Zhu Y; Gao H; Liu W; Zou L; McClements DJ
    J Texture Stud; 2020 Feb; 51(1):45-55. PubMed ID: 31107991
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.