202 related articles for article (PubMed ID: 33233264)
1. Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.
Bassijeh A; Ansari S; Hosseini SMH
Food Res Int; 2020 Nov; 137():109689. PubMed ID: 33233264
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions.
Shen X; Fang T; Zheng J; Guo M
Molecules; 2019 Feb; 24(4):. PubMed ID: 30781596
[TBL] [Abstract][Full Text] [Related]
3. Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility.
Burgos-Díaz C; Opazo-Navarrete M; Soto-Añual M; Leal-Calderón F; Bustamante M
Food Res Int; 2020 Aug; 134():109244. PubMed ID: 32517928
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol.
Feng W; Yue C; Wusigale ; Ni Y; Liang L
Food Res Int; 2018 Jun; 108():161-171. PubMed ID: 29735045
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer.
Shen X; Zhao C; Lu J; Guo M
J Agric Food Chem; 2018 Feb; 66(6):1472-1478. PubMed ID: 29345928
[TBL] [Abstract][Full Text] [Related]
8. Stability of cardamom (Elettaria cardamomum) essential oil in microcapsules made of whey protein isolate, guar gum, and carrageenan.
Mehyar GF; Al-Ismail KM; Al-Ghizzawi HM; Holley RA
J Food Sci; 2014 Oct; 79(10):C1939-49. PubMed ID: 25224989
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil-in-water emulsion.
Rajasekaran B; Singh A; Benjakul S
J Food Sci; 2022 Jul; 87(7):2879-2893. PubMed ID: 35703575
[TBL] [Abstract][Full Text] [Related]
11. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility.
Zhang Z; Chen W; Zhou X; Deng Q; Dong X; Yang C; Huang F
Food Res Int; 2021 Jun; 144():110321. PubMed ID: 34053526
[TBL] [Abstract][Full Text] [Related]
12. The influence of sodium alginate and genipin on physico-chemical properties and stability of WPI coated liposomes.
Zamani Ghaleshahi A; Rajabzadeh G
Food Res Int; 2020 Apr; 130():108966. PubMed ID: 32156400
[TBL] [Abstract][Full Text] [Related]
13. Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions.
Kanha N; Regenstein JM; Surawang S; Pitchakarn P; Laokuldilok T
Food Chem; 2021 Mar; 340():127950. PubMed ID: 32896780
[TBL] [Abstract][Full Text] [Related]
14. Formation, characterization, and application of chitosan/pectin-stabilized multilayer emulsions as astaxanthin delivery systems.
Liu C; Tan Y; Xu Y; McCleiments DJ; Wang D
Int J Biol Macromol; 2019 Nov; 140():985-997. PubMed ID: 31401274
[TBL] [Abstract][Full Text] [Related]
15. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
Fustier P; Achouri A; Taherian AR; Britten M; Pelletier M; Sabik H; Villeneuve S; Mondor M
J Agric Food Chem; 2015 Oct; 63(42):9239-50. PubMed ID: 26457588
[TBL] [Abstract][Full Text] [Related]
16. Encapsulation of fish oil with N-stearoyl O-butylglyceryl chitosan using membrane and ultrasonic emulsification processes.
Chatterjee S; Judeh ZM
Carbohydr Polym; 2015 Jun; 123():432-42. PubMed ID: 25843877
[TBL] [Abstract][Full Text] [Related]
17. Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability.
Korma SA; Wei W; Ali AH; Abed SM; Zheng L; Jin Q; Wang X
Food Res Int; 2019 Feb; 116():538-547. PubMed ID: 30716978
[TBL] [Abstract][Full Text] [Related]
18. Bioaccessibility study of calcium and vitamin D
Dima C; Dima S
Food Chem; 2020 Jan; 303():125416. PubMed ID: 31472385
[TBL] [Abstract][Full Text] [Related]
19. Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking.
Mohammadian M; Salami M; Emam-Djomeh Z; Momen S; Moosavi-Movahedi AA
Int J Biol Macromol; 2018 Dec; 120(Pt B):2247-2258. PubMed ID: 30125633
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
Xu D; Aihemaiti Z; Cao Y; Teng C; Li X
Food Chem; 2016 Jul; 202():156-64. PubMed ID: 26920280
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
