BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 35688741)

  • 1. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex.
    Wang C; Li J; Sun Y; Wang C; Guo M
    J Dairy Sci; 2022 Aug; 105(8):6431-6446. PubMed ID: 35688741
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil.
    Wang C; Dong C; Lu Y; Freeman K; Wang C; Guo M
    Colloids Surf B Biointerfaces; 2023 Mar; 223():113154. PubMed ID: 36708645
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes.
    Wang Q; Pan MH; Chiou YS; Li Z; Ding B
    Food Chem; 2022 Aug; 384():132510. PubMed ID: 35217464
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent.
    Du Q; Tang J; Xu M; Lyu F; Zhang J; Qiu Y; Liu J; Ding Y
    Food Chem; 2021 Mar; 339():128094. PubMed ID: 33152882
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment.
    Zhang G; Li Y; Song T; Bao M; Li Y; Li X
    Colloids Surf B Biointerfaces; 2019 Sep; 181():688-695. PubMed ID: 31226644
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
    Wang H; Yan Y; Feng X; Wu Z; Guo Y; Li H; Zhu Q
    J Food Sci; 2020 Oct; 85(10):3323-3332. PubMed ID: 32895972
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
    Shao P; Feng J; Sun P; Ritzoulis C
    Int J Biol Macromol; 2019 Jul; 133():466-472. PubMed ID: 31004637
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion.
    Huang Y; Lin J; Tang X; Wang Z; Yu S
    Int J Biol Macromol; 2021 Sep; 186():759-769. PubMed ID: 34271051
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D; Kahveci D
    J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent Approach.
    Wang C; Wang J; Sun Y; Freeman K; Mchenry MA; Wang C; Guo M
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159526
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formulation of Cannabidiol in Colloidal Lipid Carriers.
    Francke NM; Schneider F; Baumann K; Bunjes H
    Molecules; 2021 Mar; 26(5):. PubMed ID: 33800445
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M; Varidi M
    Food Chem; 2021 Jun; 347():129079. PubMed ID: 33493834
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions.
    Li M; Yu R; Fu R; He Y; Zhao P; Jiang Z; Hou J
    Food Chem; 2021 Nov; 362():130212. PubMed ID: 34091171
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.
    Abbasi F; Samadi F; Jafari SM; Ramezanpour S; Shams Shargh M
    Ultrason Sonochem; 2019 Jan; 50():208-217. PubMed ID: 30249371
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid.
    Zhang Y; Li S; Yang Y; Wang C; Zhang T
    J Dairy Sci; 2022 Apr; 105(4):2963-2977. PubMed ID: 35123781
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Encapsulation of Vitamin D
    Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T
    J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility.
    Jiang Z; Luo H; Huangfu Y; Gao Y; Zhang M; Bao Y; Ma W
    Food Chem; 2024 Mar; 436():137634. PubMed ID: 37847963
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses.
    Sebastian Henao Ossa J; Wagner JR; Palazolo GG
    Food Chem; 2023 Oct; 424():136421. PubMed ID: 37236082
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation.
    Hou K; Fu X; Chen H; Niu H
    Carbohydr Polym; 2024 Apr; 329():121790. PubMed ID: 38286557
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.