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 *

178 related articles for article (PubMed ID: 34773407)

  • 1. Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates.
    Yan J; Yang Z; Qiao X; Kong Z; Dai L; Wu J; Xu X; McClements DJ
    J Sci Food Agric; 2022 May; 102(7):2990-2999. PubMed ID: 34773407
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Bile Salts on the Interfacial Dilational Rheology of Lecithin in the Lipid Digestion Process.
    Mekkaoui A; Liu Y; Zhang P; Ullah S; Wang C; Xu B
    J Oleo Sci; 2021 Aug; 70(8):1069-1080. PubMed ID: 34248099
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin.
    Xu X; Sun Q; McClements DJ
    Food Res Int; 2020 Jan; 127():108768. PubMed ID: 31882092
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
    Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
    Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.
    Salminen H; Bischoff S; Weiss J
    J Food Sci; 2020 Apr; 85(4):1213-1222. PubMed ID: 32249411
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
    Luo X; Zhou Y; Bai L; Liu F; Zhang R; Zhang Z; Zheng B; Deng Y; McClements DJ
    Food Res Int; 2017 Jun; 96():103-112. PubMed ID: 28528089
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.
    Zou H; Zhao N; Li S; Sun S; Dong X; Yu C
    Int J Biol Macromol; 2020 Nov; 163():180-189. PubMed ID: 32599247
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C; Koo CKW; Sher A; Fu JR; Rousset P; McClements DJ
    Food Res Int; 2019 Aug; 122():361-370. PubMed ID: 31229089
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Natural oil nanoemulsions as cores for layer-by-layer encapsulation.
    Adamczak M; Para G; Simon C; Warszyński P
    J Microencapsul; 2013; 30(5):479-89. PubMed ID: 23489013
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA; Cavallieri ÂL; Netto FM; Cunha RL
    Food Funct; 2013 Sep; 4(9):1322-31. PubMed ID: 23799542
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.
    Cai Z; Wei Y; Shi A; Zhong J; Rao P; Wang Q; Zhang H
    Adv Colloid Interface Sci; 2023 Mar; 313():102863. PubMed ID: 36868168
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
    Xu X; Zhong J; Chen J; Liu C; Luo L; Luo S; Wu L; McClements DJ
    Food Chem; 2016 Dec; 213():700-707. PubMed ID: 27451237
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
    Moran-Valero MI; Ruiz-Henestrosa VMP; Pilosof AMR
    Colloids Surf B Biointerfaces; 2017 Mar; 151():68-75. PubMed ID: 27987457
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum.
    Wei Y; Xie Y; Cai Z; Guo Y; Zhang H
    Food Chem; 2021 May; 343():128416. PubMed ID: 33127225
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin.
    Liu C; Wang X
    J Sci Food Agric; 2021 Dec; 101(15):6407-6416. PubMed ID: 33969885
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Modulation of Lipid Digestion by Nanoarchitectonics of Complex Interfacial Structures with Tween 80 and Lecithin.
    Mekkaoui A; Li Y; Ran Z; Cai Y; Zhao L; Xu B; Wang C
    J Oleo Sci; 2024; 73(8):1125-1134. PubMed ID: 39085085
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lipid composition and emulsifying properties of Camelina sativa seed lecithin.
    Belayneh HD; Wehling RL; Cahoon E; Ciftci ON
    Food Chem; 2018 Mar; 242():139-146. PubMed ID: 29037669
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Food-grade Pickering emulsions stabilised with solid lipid particles.
    Pawlik A; Kurukji D; Norton I; Spyropoulos F
    Food Funct; 2016 Jun; 7(6):2712-21. PubMed ID: 27198879
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
    Sandra S; Decker EA; McClements DJ
    J Agric Food Chem; 2008 Aug; 56(16):7488-94. PubMed ID: 18605732
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.