543 related articles for article (PubMed ID: 27181392)
1. Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
McClements DJ; Gumus CE
Adv Colloid Interface Sci; 2016 Aug; 234():3-26. PubMed ID: 27181392
[TBL] [Abstract][Full Text] [Related]
2. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions.
McClements DJ; Bai L; Chung C
Annu Rev Food Sci Technol; 2017 Feb; 8():205-236. PubMed ID: 28125353
[TBL] [Abstract][Full Text] [Related]
3. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
Luo X; Zhou Y; Bai L; Liu F; Zhang R; Zhang Z; Zheng B; Deng Y; McClements DJ
Food Res Int; 2017 Jun; 96():103-112. PubMed ID: 28528089
[TBL] [Abstract][Full Text] [Related]
4. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation.
McClements DJ; Decker E
J Agric Food Chem; 2018 Jan; 66(1):20-35. PubMed ID: 29227097
[TBL] [Abstract][Full Text] [Related]
5. Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80.
Zhu Z; Wen Y; Yi J; Cao Y; Liu F; McClements DJ
J Colloid Interface Sci; 2019 Feb; 536():80-87. PubMed ID: 30359887
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids.
Li Z; Dai L; Wang D; Mao L; Gao Y
J Agric Food Chem; 2018 Apr; 66(15):3922-3929. PubMed ID: 29595971
[TBL] [Abstract][Full Text] [Related]
8. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones-A review.
Dammak I; Sobral PJDA; Aquino A; Neves MAD; Conte-Junior CA
Compr Rev Food Sci Food Saf; 2020 Sep; 19(5):2721-2746. PubMed ID: 33336986
[TBL] [Abstract][Full Text] [Related]
9. Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids.
Komaiko J; Sastrosubroto A; McClements DJ
J Agric Food Chem; 2015 Nov; 63(45):10078-88. PubMed ID: 26528859
[TBL] [Abstract][Full Text] [Related]
10. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.
Salminen H; Bischoff S; Weiss J
J Food Sci; 2020 Apr; 85(4):1213-1222. PubMed ID: 32249411
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers.
Xu B; Liu C; Sun H; Wang X; Huang F
Colloids Surf B Biointerfaces; 2020 Mar; 187():110646. PubMed ID: 31785851
[TBL] [Abstract][Full Text] [Related]
13. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids.
Bai L; McClements DJ
J Colloid Interface Sci; 2016 Oct; 479():71-79. PubMed ID: 27372634
[TBL] [Abstract][Full Text] [Related]
14. Multiple layers and conjugate materials for food emulsion stabilization.
Sivapratha S; Sarkar P
Crit Rev Food Sci Nutr; 2018 Apr; 58(6):877-892. PubMed ID: 27645427
[TBL] [Abstract][Full Text] [Related]
15. Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
Komaiko J; Sastrosubroto A; McClements DJ
Food Chem; 2016 Jul; 203():331-339. PubMed ID: 26948622
[TBL] [Abstract][Full Text] [Related]
16. Synthetic semicrystalline cellulose oligomers as efficient Pickering emulsion stabilizers.
Ma Z; Li Q; Wang B; Feng X; Xu H; Mao Z; You C; Sui X
Carbohydr Polym; 2021 Feb; 254():117445. PubMed ID: 33357915
[TBL] [Abstract][Full Text] [Related]
17. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion.
Qayum A; Rashid A; Liang Q; Wu Y; Cheng Y; Kang L; Liu Y; Zhou C; Hussain M; Ren X; Ashokkumar M; Ma H
Compr Rev Food Sci Food Saf; 2023 Nov; 22(6):4242-4281. PubMed ID: 37732485
[TBL] [Abstract][Full Text] [Related]
18. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
19. Novel cosmetic formulations containing a biosurfactant from Lactobacillus paracasei.
Ferreira A; Vecino X; Ferreira D; Cruz JM; Moldes AB; Rodrigues LR
Colloids Surf B Biointerfaces; 2017 Jul; 155():522-529. PubMed ID: 28494430
[TBL] [Abstract][Full Text] [Related]
20. Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size.
Ge S; Xiong L; Li M; Liu J; Yang J; Chang R; Liang C; Sun Q
Food Chem; 2017 Nov; 234():339-347. PubMed ID: 28551245
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
