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 *

129 related articles for article (PubMed ID: 30671997)

  • 1. Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions.
    Nelis V; Declerck A; Vermeir L; Balcaen M; Dewettinck K; Van der Meeren P
    Magn Reson Chem; 2019 Sep; 57(9):707-718. PubMed ID: 30671997
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry.
    Nelis V; De Neve L; Balcaen M; Dewettinck K; Courtin T; Martins JC; Van der Meeren P
    J Colloid Interface Sci; 2021 Sep; 598():314-323. PubMed ID: 33901855
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release.
    Liu J; Kharat M; Tan Y; Zhou H; Muriel Mundo JL; McClements DJ
    Food Res Int; 2020 Aug; 134():109273. PubMed ID: 32517945
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis.
    Balcaen M; De Neve L; Vermeir L; Courtin T; Dewettinck K; Sinnaeve D; Van der Meeren P
    J Colloid Interface Sci; 2018 Mar; 514():364-375. PubMed ID: 29278792
    [TBL] [Abstract][Full Text] [Related]  

  • 7. W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release.
    Frasch-Melnik S; Spyropoulos F; Norton IT
    J Colloid Interface Sci; 2010 Oct; 350(1):178-85. PubMed ID: 20621305
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR: The W/O/W double emulsion case.
    Vermeir L; Sabatino P; Balcaen M; Declerck A; Dewettinck K; Martins JC; Guthausen G; Van der Meeren P
    J Colloid Interface Sci; 2016 Aug; 475():57-65. PubMed ID: 27153218
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J; Gao Y; Meng Z
    Food Res Int; 2024 Jul; 188():114493. PubMed ID: 38823876
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Design of double emulsions by osmotic pressure tailoring.
    Mezzenga R; Folmer BM; Hughes E
    Langmuir; 2004 Apr; 20(9):3574-82. PubMed ID: 15875386
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility.
    Qiu C; Liu Y; Chen C; Lee YY; Wang Y
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137235
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier.
    Macierzanka A; Szelag H; Moschakis T; Murray BS
    Langmuir; 2006 Mar; 22(6):2487-97. PubMed ID: 16519445
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability.
    Dima C; Dima S
    J Microencapsul; 2018 Sep; 35(6):584-599. PubMed ID: 30557070
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals.
    Ito T; Tsuji Y; Aramaki K; Tonooka N
    J Oleo Sci; 2012; 61(8):413-20. PubMed ID: 22864511
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.
    Rafanan R; Rousseau D
    Food Res Int; 2017 Sep; 99(Pt 1):355-362. PubMed ID: 28784493
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions.
    Bahtz J; Gunes DZ; Syrbe A; Mosca N; Fischer P; Windhab EJ
    Langmuir; 2016 Jun; 32(23):5787-95. PubMed ID: 27195479
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions.
    Wassell P; Okamura A; Young NW; Bonwick G; Smith C; Sato K; Ueno S
    Langmuir; 2012 Apr; 28(13):5539-47. PubMed ID: 22339396
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
    Jiao J; Burgess DJ
    AAPS PharmSci; 2003; 5(1):E7. PubMed ID: 12713279
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions.
    Ishibashi C; Hondoh H; Ueno S
    Food Res Int; 2016 Nov; 89(Pt 1):604-613. PubMed ID: 28460956
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions.
    Gao Y; Mao J; Meng Z
    Langmuir; 2023 Jul; 39(26):8963-8973. PubMed ID: 37339351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.