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 *

132 related articles for article (PubMed ID: 32257522)

  • 1. Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions.
    Udomrati S; Cheetangdee N; Gohtani S; Surojanametakul V; Klongdee S
    Food Sci Biotechnol; 2020 Mar; 29(3):387-392. PubMed ID: 32257522
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Esterified xylo-oligosaccharides for stabilization of Tween 80-stabilized oil-in-water emulsions: stabilization mechanism, rheological properties, and stability of emulsions.
    Udomrati S; Gohtani S
    J Sci Food Agric; 2014 Dec; 94(15):3241-7. PubMed ID: 24683155
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formulation and characterization of esterified xylo-oligosaccharides-stabilized oil-in-water emulsions using microchannel emulsification.
    Udomrati S; Khalid N; Gohtani S; Nakajima M; Uemura K; Kobayashi I
    Colloids Surf B Biointerfaces; 2016 Dec; 148():333-342. PubMed ID: 27616069
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions.
    Udomrati S; Khalid N; Gohtani S; Nakajima M; Neves MA; Uemura K; Kobayashi I
    Carbohydr Polym; 2016 Jun; 143():44-50. PubMed ID: 27083342
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E; Putthanimon J; Singthong J; Thammarutwasik P
    Food Sci Technol Int; 2014 Dec; 20(8):617-28. PubMed ID: 23922288
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A; Costa ALR; Cunha RL
    Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
    Arima S; Ueno S; Ogawa A; Sato K
    Langmuir; 2009 Sep; 25(17):9777-84. PubMed ID: 19588887
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions.
    Pycia K; Gryszkin A; Berski W; Juszczak L
    Polymers (Basel); 2018 Jan; 10(1):. PubMed ID: 30966102
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Enzymatic esterification of tapioca maltodextrin fatty acid ester.
    Udomrati S; Gohtani S
    Carbohydr Polym; 2014 Jan; 99():379-84. PubMed ID: 24274521
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces.
    Zhang T; Ding M; Zhang H; Tao N; Wang X; Zhong J
    Food Chem; 2020 Mar; 308():125597. PubMed ID: 31648095
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition.
    Noello C; Carvalho AGS; Silva VM; Hubinger MD
    Food Res Int; 2016 Nov; 89(Pt 1):549-557. PubMed ID: 28460950
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of interfacial rheological properties of mixed emulsifier films on the stability of water-in-oil-in-water emulsions.
    Opawale FO; Burgess DJ
    J Pharm Pharmacol; 1998 Sep; 50(9):965-73. PubMed ID: 9811156
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability.
    Zhu L; Xu Q; Liu X; Xu Y; Yang L; Wang S; Li J; He Y; Liu H
    Food Chem; 2020 Oct; 327():127062. PubMed ID: 32454279
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
    Perugini L; Cinelli G; Cofelice M; Ceglie A; Lopez F; Cuomo F
    Colloids Surf B Biointerfaces; 2018 Aug; 168():163-168. PubMed ID: 29433910
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Degradation of kinetically-stable o/w emulsions.
    Capek I
    Adv Colloid Interface Sci; 2004 Mar; 107(2-3):125-55. PubMed ID: 15026289
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface.
    Sakuno MM; Matsumoto S; Kawai S; Taihei K; Matsumura Y
    Langmuir; 2008 Oct; 24(20):11483-8. PubMed ID: 18803411
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes.
    Mun S; Decker EA; McClements DJ
    J Colloid Interface Sci; 2006 Apr; 296(2):581-90. PubMed ID: 16203009
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants.
    Ferreira AC; Sullo A; Winston S; Norton IT; Norton-Welch AB
    J Food Sci; 2020 Jan; 85(1):28-35. PubMed ID: 31840826
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Amphiphilic Carbonaceous Microsphere-Stabilized Oil-in-Water Pickering Emulsions and Their Applications in Enzyme Catalysis.
    Liu L; Jiang L; Xie X; Yang S
    Chempluschem; 2016 Jul; 81(7):629-636. PubMed ID: 31968724
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.