BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

311 related articles for article (PubMed ID: 34160057)

  • 1. Oleogel-based emulsions: Concepts, structuring agents, and applications in food.
    Silva TJ; Barrera-Arellano D; Ribeiro APB
    J Food Sci; 2021 Jul; 86(7):2785-2801. PubMed ID: 34160057
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer.
    Ahmadi P; Tabibiazar M; Roufegarinejad L; Babazadeh A
    Int J Biol Macromol; 2020 May; 150():974-981. PubMed ID: 31760020
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent.
    Merchán Sandoval J; Carelli A; Palla C; Baümler E
    J Food Sci; 2020 Sep; 85(9):2866-2878. PubMed ID: 32790192
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels.
    García-Ortega ML; Toro-Vazquez JF; Ghosh S
    Food Res Int; 2021 Dec; 150(Pt B):110763. PubMed ID: 34863490
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of Orange Oil Powders and Oleogels Fabricated from Emulsion Templates Stabilized Solely by a Natural Triterpene Saponin.
    Chen XW; Yang XQ
    J Agric Food Chem; 2019 Mar; 67(9):2637-2646. PubMed ID: 30721052
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion.
    Gao Y; Lei Y; Wu Y; Liang H; Li J; Pei Y; Li Y; Li B; Luo X; Liu S
    Food Chem; 2021 Jul; 349():129203. PubMed ID: 33581433
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.
    Sobolev R; Frolova Y; Sarkisyan V; Kochetkova A
    Gels; 2023 Aug; 9(9):. PubMed ID: 37754364
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Edible oleogels based on water soluble food polymers: preparation, characterization and potential application.
    Patel AR; Cludts N; Sintang MD; Lesaffer A; Dewettinck K
    Food Funct; 2014 Nov; 5(11):2833-41. PubMed ID: 25214474
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility.
    Qi W; Zhang Z; Wu T
    Int J Biol Macromol; 2020 Dec; 164():1432-1442. PubMed ID: 32735920
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility.
    Xia T; Gao Y; Liu Y; Wei Z; Xue C
    Food Chem; 2022 Apr; 374():131779. PubMed ID: 34896951
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications.
    Pehlivanoğlu H; Demirci M; Toker OS; Konar N; Karasu S; Sagdic O
    Crit Rev Food Sci Nutr; 2018 May; 58(8):1330-1341. PubMed ID: 27830932
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion.
    Ferro AC; de Souza Paglarini C; Rodrigues Pollonio MA; Lopes Cunha R
    Meat Sci; 2021 Apr; 174():108424. PubMed ID: 33422772
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review.
    Wang Z; Chandrapala J; Truong T; Farahnaky A
    Crit Rev Food Sci Nutr; 2023; 63(23):6069-6113. PubMed ID: 35057682
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax.
    Hong X; Zhao Q; Chen J; Ye T; Fan L; Li J
    Food Chem; 2022 Dec; 397():133677. PubMed ID: 35907389
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oleogel-structured emulsions: A review of formation, physicochemical properties and applications.
    Huang Z; Guo B; Gong D; Zhang G
    Food Chem; 2023 Mar; 404(Pt A):134553. PubMed ID: 36444033
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B; Urgu M; Serdaroğlu M
    J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Crystallization and Structural Properties of Oleogel-Based Margarine.
    Chai X; Zhang Y; Shi Y; Liu Y
    Molecules; 2022 Dec; 27(24):. PubMed ID: 36558086
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.
    Mao J; Ye W; Meng Z
    Food Chem; 2024 Sep; 452():139436. PubMed ID: 38749144
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers.
    Penagos IA; Murillo Moreno JS; Dewettinck K; Van Bockstaele F
    Foods; 2023 Apr; 12(9):. PubMed ID: 37174387
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.