BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

153 related articles for article (PubMed ID: 28411991)

  • 1. Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions.
    Zhao X; Liu F; Ma C; Yuan F; Gao Y
    Food Res Int; 2015 Aug; 74():260-268. PubMed ID: 28411991
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate.
    Taha A; Hu T; Zhang Z; Bakry AM; Khalifa I; Pan S; Hu H
    Ultrason Sonochem; 2018 Dec; 49():283-293. PubMed ID: 30172463
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils.
    Meroni E; Raikos V
    Food Res Int; 2018 Apr; 106():439-445. PubMed ID: 29579945
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types.
    Meroni E; Raikos V
    Food Funct; 2018 Jan; 9(1):320-330. PubMed ID: 29177307
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin.
    Jiang T; Charcosset C
    Food Res Int; 2022 Jul; 157():111475. PubMed ID: 35761705
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Encapsulation of Polymethoxyflavones in Citrus Oil Emulsion-Based Delivery Systems.
    Yang Y; Zhao C; Chen J; Tian G; McClements DJ; Xiao H; Zheng J
    J Agric Food Chem; 2017 Mar; 65(8):1732-1739. PubMed ID: 28182421
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility.
    Jiang T; Charcosset C
    Food Chem; 2022 May; 375():131825. PubMed ID: 34936971
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
    Mirhosseini H; Tan CP
    J Sci Food Agric; 2010 Jun; 90(8):1308-16. PubMed ID: 20474048
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions.
    Yang Y; Zhao C; Tian G; Lu C; Li C; Bao Y; Tang Z; McClements DJ; Xiao H; Zheng J
    Food Res Int; 2018 Jul; 109():149-158. PubMed ID: 29803437
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology.
    Mirhosseini H; Tan CP; Hamid NS; Yusof S
    J Agric Food Chem; 2007 Sep; 55(19):7659-66. PubMed ID: 17708646
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.
    Hou Z; Gao Y; Yuan F; Liu Y; Li C; Xu D
    J Agric Food Chem; 2010 Aug; 58(15):8604-11. PubMed ID: 20681649
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of fluorocarbon-in-water emulsions with added triglyceride.
    Weers JG; Arlauskas RA; Tarara TE; Pelura TJ
    Langmuir; 2004 Aug; 20(18):7430-5. PubMed ID: 15323486
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.
    Chang Y; McClements DJ
    J Agric Food Chem; 2014 Mar; 62(10):2306-12. PubMed ID: 24564878
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide.
    Nakamura A; Maeda H; Corredig M
    J Agric Food Chem; 2007 Jan; 55(2):502-9. PubMed ID: 17227085
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.
    Choi SJ; Decker EA; Henson L; Popplewell LM; McClements DJ
    J Agric Food Chem; 2009 Dec; 57(23):11349-53. PubMed ID: 19891478
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin.
    McClements DJ; Decker EA; Choi SJ
    J Agric Food Chem; 2014 Apr; 62(14):3257-3261. PubMed ID: 24669886
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth.
    Abdolmaleki K; Mohammadifar MA; Mohammadi R; Fadavi G; Meybodi NM
    Carbohydr Polym; 2016 Apr; 140():342-8. PubMed ID: 26876860
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron.
    Atefi M; Zargaraan A; Nayebzadeh K; Mahmoudzadeh M; Ghani A
    Food Sci Biotechnol; 2022 Nov; 31(12):1537-1546. PubMed ID: 36278132
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.