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 *

279 related articles for article (PubMed ID: 28920995)

  • 21. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
    Xu D; Yuan F; Gao Y; Panya A; McClements DJ; Decker EA
    Food Chem; 2014 Aug; 156():374-9. PubMed ID: 24629983
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
    Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene.
    Lu Y; Mao L; Cui M; Yuan F; Gao Y
    J Agric Food Chem; 2019 Jun; 67(23):6466-6475. PubMed ID: 31117494
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S; Malchione N; Selig MJ; Abbaspourrad A
    Food Funct; 2018 Feb; 9(2):982-990. PubMed ID: 29334398
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y
    Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
    Chen W; Zhu J; Wang W; Liu D; Zhang Y; Li Y; Meng F; Zhang W; Liu D
    Food Chem; 2023 Jan; 399():133727. PubMed ID: 36027815
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
    J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking.
    Fan Y; Liu Y; Gao L; Zhang Y; Yi J
    Food Chem; 2018 Nov; 265():200-207. PubMed ID: 29884373
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions.
    Park J; Kim TS; Kim MJ; Lee J
    Food Chem; 2013 Sep; 140(1-2):255-61. PubMed ID: 23578641
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.
    Nunes L; Hashemi N; Gregersen SB; Tavares GM; Corredig M
    Food Res Int; 2023 Nov; 173(Pt 2):113404. PubMed ID: 37803740
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.
    Sepeidnameh M; Hosseini SMH; Niakosari M; Mesbahi GR; Yousefi GH; Golmakani MT; Nejadmansouri M
    Int J Biol Macromol; 2018 Oct; 118(Pt B):1639-1647. PubMed ID: 30170367
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure.
    Lu W; Kelly AL; Maguire P; Zhang H; Stanton C; Miao S
    J Agric Food Chem; 2016 Nov; 64(45):8659-8666. PubMed ID: 27778510
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions.
    Osborn-Barnes HT; Akoh CC
    J Agric Food Chem; 2003 Nov; 51(23):6856-60. PubMed ID: 14582986
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil.
    Huang Z; Guo B; Deng C; Tang C; Liu C; Hu X
    Food Chem; 2021 Oct; 358():129856. PubMed ID: 33933975
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M; McClements DJ; Decker EA
    J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Encapsulation of β-Carotene by Emulsion Electrospraying Using Deep Eutectic Solvents.
    Basar AO; Prieto C; Durand E; Villeneuve P; Sasmazel HT; Lagaron J
    Molecules; 2020 Feb; 25(4):. PubMed ID: 32098315
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions.
    Kiokias S; Varzakas T
    Food Chem; 2014 May; 150():280-6. PubMed ID: 24360451
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.
    Mun S; Choi Y; Rho SJ; Kang CG; Park CH; Kim YR
    J Food Sci; 2010 Mar; 75(2):E116-25. PubMed ID: 20492231
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.
    Zhao R; Fu W; Chen Y; Li B; Liu S; Li Y
    Food Chem; 2022 Jan; 366():130602. PubMed ID: 34314934
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.