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.
116 related articles for article (PubMed ID: 35063483)
1. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca Yang J; Wan L; Duan X; Wang H; Yang Z; Liu F; Xu X; Pan S Int J Biol Macromol; 2022 Mar; 200():449-457. PubMed ID: 35063483 [TBL] [Abstract][Full Text] [Related]
2. Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method. Cai R; Pan S; Li R; Xu X; Pan S; Liu F Food Chem; 2022 Sep; 389():133130. PubMed ID: 35526281 [TBL] [Abstract][Full Text] [Related]
3. Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification. Wan L; Wang H; Zhu Y; Pan S; Cai R; Liu F; Pan S Carbohydr Polym; 2019 Dec; 226():115285. PubMed ID: 31582075 [TBL] [Abstract][Full Text] [Related]
5. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Li R; Fan H; Li B; Ge J; Zhang Y; Xu X; Pan S; Liu F Int J Biol Macromol; 2024 Apr; 263(Pt 2):130432. PubMed ID: 38403224 [TBL] [Abstract][Full Text] [Related]
6. Characterization and swelling properties of composite gel microparticles based on the pectin and κ-carrageenan. Günter EA; Martynov VV; Belozerov VS; Martinson EA; Litvinets SG Int J Biol Macromol; 2020 Dec; 164():2232-2239. PubMed ID: 32771505 [TBL] [Abstract][Full Text] [Related]
7. Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin. Lv P; Wang D; Dai L; Wu X; Gao Y; Yuan F Food Res Int; 2020 Jun; 132():109032. PubMed ID: 32331631 [TBL] [Abstract][Full Text] [Related]
9. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis. Pan Y; Li XM; Meng R; Xu BC; Zhang B J Agric Food Chem; 2021 Mar; 69(8):2557-2563. PubMed ID: 33617251 [TBL] [Abstract][Full Text] [Related]
10. Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes. Wu CL; Liao JS; Wang JM; Qi JR Int J Biol Macromol; 2024 Jun; 271(Pt 1):132261. PubMed ID: 38744367 [TBL] [Abstract][Full Text] [Related]
11. Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds. Yu H; Kim H; Chang PS Food Chem; 2024 Mar; 437(Pt 2):137927. PubMed ID: 37944393 [TBL] [Abstract][Full Text] [Related]
12. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel. Zhou L; Cai J; Wang J; Ma C; Xing L; Ying Tang S; Zhang W Food Res Int; 2024 Jul; 188():114531. PubMed ID: 38823850 [TBL] [Abstract][Full Text] [Related]
13. Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin. Fan C; Chen X; He J Food Chem; 2020 Dec; 332():127366. PubMed ID: 32619940 [TBL] [Abstract][Full Text] [Related]
14. Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin. Tang XY; Wang ZM; Meng HC; Lin JW; Guo XM; Zhang T; Chen HL; Lei CY; Yu SJ J Agric Food Chem; 2021 Feb; 69(4):1318-1328. PubMed ID: 33480679 [TBL] [Abstract][Full Text] [Related]
15. Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability. Cheng B; Lin J; Zou J; Zhuang Y; Zheng L; Zhang G; Huang B; Fei P Int J Biol Macromol; 2024 Jan; 254(Pt 2):127812. PubMed ID: 37923038 [TBL] [Abstract][Full Text] [Related]
16. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels. Hou JJ; Guo J; Wang JM; Yang XQ J Sci Food Agric; 2016 Oct; 96(13):4449-56. PubMed ID: 26841309 [TBL] [Abstract][Full Text] [Related]
17. Encapsulation of resveratrol-loaded Pickering emulsions in alginate/pectin hydrogel beads: Improved stability and modification of digestive behavior in the gastrointestinal tract. Wu B; Li Y; Li Y; Li H; Li L; Xia Q Int J Biol Macromol; 2022 Dec; 222(Pt A):337-347. PubMed ID: 36152701 [TBL] [Abstract][Full Text] [Related]
18. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field Akkaya S; Ozel B; Oztop MH; Yanik DK; Gogus F J Food Sci; 2021 Jan; 86(1):120-128. PubMed ID: 33336400 [TBL] [Abstract][Full Text] [Related]
19. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification. Verrijssen TA; Christiaens S; Verkempinck SH; Boeve J; Grauwet T; Van Loey AM; Salvia-Trujillo L; Hendrickx ME J Food Sci; 2016 Oct; 81(10):C2327-C2336. PubMed ID: 27680678 [TBL] [Abstract][Full Text] [Related]
20. Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes. Jin B; Zhou X; Zhou S; Liu Y; Guan R; Zheng Z; Liang Y J Microencapsul; 2019 Nov; 36(7):622-634. PubMed ID: 31478411 [No Abstract] [Full Text] [Related] [Next] [New Search]