233 related articles for article (PubMed ID: 27855925)
1. Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel.
Zhu Q; Zhao L; Zhang H; Saito M; Yin L
Food Chem; 2017 Apr; 220():452-459. PubMed ID: 27855925
[TBL] [Abstract][Full Text] [Related]
2. Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu.
Zhu Q; Wu F; Saito M; Tatsumi E; Yin L
Food Chem; 2016 Jun; 201():197-204. PubMed ID: 26868566
[TBL] [Abstract][Full Text] [Related]
3. Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties.
Herzi S; Essafi W
Food Res Int; 2019 Feb; 116():145-156. PubMed ID: 30716931
[TBL] [Abstract][Full Text] [Related]
4. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin.
Zhu Q; Qiu S; Zhang H; Cheng Y; Yin L
Food Chem; 2018 Jul; 253():63-70. PubMed ID: 29502845
[TBL] [Abstract][Full Text] [Related]
5. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.
Liu F; Tang CH
J Agric Food Chem; 2013 Sep; 61(37):8888-98. PubMed ID: 23977961
[TBL] [Abstract][Full Text] [Related]
6. Influence of ionic complexation on release rate profiles from multiple water-in-oil-in-water (W/O/W) emulsions.
Bonnet M; Cansell M; Placin F; David-Briand E; Anton M; Leal-Calderon F
J Agric Food Chem; 2010 Jul; 58(13):7762-9. PubMed ID: 20545343
[TBL] [Abstract][Full Text] [Related]
7. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO
Wang X; He Z; Zeng M; Qin F; Adhikari B; Chen J
Food Chem; 2017 Apr; 221():130-138. PubMed ID: 27979093
[TBL] [Abstract][Full Text] [Related]
8. Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions.
Bonnet M; Cansell M; Placin F; Monteil J; Anton M; Leal-Calderon F
Colloids Surf B Biointerfaces; 2010 Jun; 78(1):44-52. PubMed ID: 20207114
[TBL] [Abstract][Full Text] [Related]
9. Oil-frozen W₁/O/W₂ double emulsions for dermal biomacromolecular delivery containing ethanol as chemical penetration enhancer.
Jaimes-Lizcano YA; Lawson LB; Papadopoulos KD
J Pharm Sci; 2011 Apr; 100(4):1398-406. PubMed ID: 20960570
[TBL] [Abstract][Full Text] [Related]
10. Different magnesium release profiles from W/O/W emulsions based on crystallized oils.
Herzi S; Essafi W
J Colloid Interface Sci; 2018 Jan; 509():178-188. PubMed ID: 28898738
[TBL] [Abstract][Full Text] [Related]
11. [Effect of NaCl in outer water phase on the characteristics of BSA-loaded PLGA sustained-release microspheres fabricated by a solid-in-oil-in-water emulsion technique].
Zhou XL; He JT; Zhou ZT; Ma SF; Jiang Y; Wang Y
Yao Xue Xue Bao; 2010 Aug; 45(8):1057-63. PubMed ID: 21351596
[TBL] [Abstract][Full Text] [Related]
12. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.
Tang CH; Chen L; Foegeding EA
J Agric Food Chem; 2011 Apr; 59(8):4071-7. PubMed ID: 21381784
[TBL] [Abstract][Full Text] [Related]
13. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.
Cui Z; Chen Y; Kong X; Zhang C; Hua Y
J Agric Food Chem; 2014 Feb; 62(7):1634-42. PubMed ID: 24460091
[TBL] [Abstract][Full Text] [Related]
14. Investigation on the release of fluorescent markers from w/o/w emulsions by fluorescence-activated cell sorter.
Hai M; Magdassi S
J Control Release; 2004 May; 96(3):393-402. PubMed ID: 15120896
[TBL] [Abstract][Full Text] [Related]
15. Water-in-sorbitan monostearate organogels (water-in-oil gels).
Murdan S; van den Bergh B; Gregoriadis G; Florence AT
J Pharm Sci; 1999 Jun; 88(6):615-9. PubMed ID: 10350497
[TBL] [Abstract][Full Text] [Related]
16. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
Surh J; Vladisavljevi Cacute GT; Mun S; McClements DJ
J Agric Food Chem; 2007 Jan; 55(1):175-84. PubMed ID: 17199330
[TBL] [Abstract][Full Text] [Related]
17. Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions.
Lin C; Debeli DK; Gan L; Deng J; Hu L; Shan G
Food Chem; 2020 Dec; 332():127381. PubMed ID: 32603917
[TBL] [Abstract][Full Text] [Related]
18. Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels.
Mao L; Roos YH; Miao S
J Agric Food Chem; 2014 Nov; 62(47):11420-8. PubMed ID: 25364855
[TBL] [Abstract][Full Text] [Related]
19. Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates.
Delfanian M; Razavi SMA; Haddad Khodaparast MH; Esmaeilzadeh Kenari R; Golmohammadzadeh S
Food Res Int; 2018 Jun; 108():136-143. PubMed ID: 29735042
[TBL] [Abstract][Full Text] [Related]
20. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions.
Guan H; Diao X; Liu D; Han J; Kong B; Liu D; Gao C; Zhang L
J Sci Food Agric; 2020 Aug; 100(10):3910-3919. PubMed ID: 32342985
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]