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 *

224 related articles for article (PubMed ID: 28958559)

  • 1. Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates.
    Feng J; Cai H; Wang H; Li C; Liu S
    Food Chem; 2018 Feb; 241():60-69. PubMed ID: 28958559
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions.
    Han J; Du Y; Shang W; Yan J; Wu H; Zhu B; Xiao H
    Food Funct; 2019 Oct; 10(10):6752-6766. PubMed ID: 31576869
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry.
    Xiong Z; Ma M
    Colloids Surf B Biointerfaces; 2017 May; 153():253-262. PubMed ID: 28273492
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates.
    Zheng Y; Chen B; Huang X; Teng H; Ai C; Chen L
    Ultrason Sonochem; 2023 May; 95():106396. PubMed ID: 37044022
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.
    Su YR; Tsai YC; Hsu CH; Chao AC; Lin CW; Tsai ML; Mi FL
    J Agric Food Chem; 2015 Nov; 63(46):10200-8. PubMed ID: 26574624
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity.
    Wen H; Ning Z; Li J; Guan Y; Zhang B; Shang X; Liu X; Du Z; Liu J; Zhang T
    Colloids Surf B Biointerfaces; 2022 Jul; 215():112473. PubMed ID: 35367745
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions.
    Zhang S; Li X; Yan X; Julian McClements D; Ma C; Liu X; Liu F
    Ultrason Sonochem; 2022 Sep; 89():106110. PubMed ID: 35961190
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Beta-carotene chemical stability in Nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method.
    Yi J; Zhang Y; Liang R; Zhong F; Ma J
    J Agric Food Chem; 2015 Jan; 63(1):297-303. PubMed ID: 25514513
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization.
    El-Maksoud AAA; Anankanbil S; Zhou Y; El-Ghany IHA; El-Beltagi HS; Banerjee C; Petersen SV; Guo Z
    Food Chem; 2019 Dec; 301():125298. PubMed ID: 31387044
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion.
    Yi J; Fan Y; Zhang Y; Zhao L
    Food Chem; 2016 Aug; 205():73-80. PubMed ID: 27006216
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.
    Tang W; Wang R; Li M; Zhang Q; He J; Liu D; Feng Y; Liu W; Liu J
    Food Chem; 2024 Jun; 444():138669. PubMed ID: 38341915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion.
    Zhao T; Huang L; Luo D; Xie Y; Zhang Y; Zhang Y; Jiao W; Su G; Zhao M
    Food Chem; 2021 Jul; 351():129324. PubMed ID: 33647694
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules.
    Zhang Y; Tan C; Abbas S; Eric K; Zhang X; Xia S; Jia C
    Colloids Surf B Biointerfaces; 2014 Aug; 120():63-70. PubMed ID: 24905680
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L; Su Y; Zhang M; Chang C; Li J; McClements DJ; Yang Y
    Food Res Int; 2017 Jun; 96():84-93. PubMed ID: 28528111
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion.
    Huang Z; Yang X; Liang S; Chen L; Dong L; Rahaman A; He S; Shen Y; Su D
    Int J Biol Macromol; 2022 Jun; 211():150-158. PubMed ID: 35568148
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions.
    Yesiltas B; Sørensen AM; García-Moreno PJ; Anankanbil S; Guo Z; Jacobsen C
    Food Chem; 2018 Jul; 255():290-299. PubMed ID: 29571479
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
    Liu F; Wang D; Sun C; McClements DJ; Gao Y
    Food Chem; 2016 Aug; 205():129-39. PubMed ID: 27006223
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin.
    Tang S; Yu J; Lu L; Fu X; Cai Z
    Int J Biol Macromol; 2019 Jun; 131():293-300. PubMed ID: 30876897
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.