144 related articles for article (PubMed ID: 35742010)
1. Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.
Adjonu R; Doran GS; Torley P; Sampson GO; Agboola SO
Foods; 2022 Jun; 11(12):. PubMed ID: 35742010
[TBL] [Abstract][Full Text] [Related]
2. Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
Luo X; Zhou Y; Bai L; Liu F; Deng Y; McClements DJ
J Colloid Interface Sci; 2017 Mar; 490():328-335. PubMed ID: 27914331
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.
Teo A; Goh KK; Wen J; Oey I; Ko S; Kwak HS; Lee SJ
Food Chem; 2016 Apr; 197(Pt A):297-306. PubMed ID: 26616953
[TBL] [Abstract][Full Text] [Related]
4. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers.
Jiao Y; Zhao Y; Chang Y; Ma Z; Kobayashi I; Nakajima M; Neves MA
Front Nutr; 2022; 9():822053. PubMed ID: 35711552
[TBL] [Abstract][Full Text] [Related]
5. Enhancement of physicochemical and encapsulation stability of O
Katsouli M; Giannou V; Tzia C
Food Funct; 2020 Oct; 11(10):8878-8892. PubMed ID: 32986051
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions.
Li Y; Jin H; Sun X; Sun J; Liu C; Liu C; Xu J
Nanomaterials (Basel); 2018 Dec; 9(1):. PubMed ID: 30585224
[TBL] [Abstract][Full Text] [Related]
7. Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios.
Ma P; Zeng Q; Tai K; He X; Yao Y; Hong X; Yuan F
J Food Sci Technol; 2018 Sep; 55(9):3485-3497. PubMed ID: 30150807
[TBL] [Abstract][Full Text] [Related]
8. Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion.
Liu Y; Liu C; Zhang S; Li J; Zheng H; Jin H; Xu J
Nanomaterials (Basel); 2021 Jan; 11(1):. PubMed ID: 33440816
[TBL] [Abstract][Full Text] [Related]
9. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
Lee SJ; Choi SJ; Li Y; Decker EA; McClements DJ
J Agric Food Chem; 2011 Jan; 59(1):415-27. PubMed ID: 21133433
[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. Milk fat nanoemulsions stabilized by dairy proteins.
de Souza Queirós M; Viriato RLS; Vega DA; Ribeiro APB; Gigante ML
J Food Sci Technol; 2020 Sep; 57(9):3295-3304. PubMed ID: 32728278
[TBL] [Abstract][Full Text] [Related]
12. Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures.
Cheong AM; Tan CP; Nyam KL
J Food Sci; 2018 Oct; 83(10):2457-2465. PubMed ID: 30178877
[TBL] [Abstract][Full Text] [Related]
13. Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
Zeeb B; Herz E; McClements DJ; Weiss J
J Colloid Interface Sci; 2015 Jul; 449():13-20. PubMed ID: 25865241
[TBL] [Abstract][Full Text] [Related]
14. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
Onsaard E; Vittayanont M; Srigam S; McClements DJ
J Agric Food Chem; 2005 Jul; 53(14):5747-53. PubMed ID: 15998143
[TBL] [Abstract][Full Text] [Related]
15. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
Huan Y; Zhang S; Vardhanabhuti B
J Dairy Sci; 2016 May; 99(5):3305-3315. PubMed ID: 26947286
[TBL] [Abstract][Full Text] [Related]
16. Stability and in vitro digestibility of beta-carotene in nanoemulsions fabricated with different carrier oils.
Zhou X; Wang H; Wang C; Zhao C; Peng Q; Zhang T; Zhao C
Food Sci Nutr; 2018 Nov; 6(8):2537-2544. PubMed ID: 30510755
[TBL] [Abstract][Full Text] [Related]
17. Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification.
Saberi AH; Fang Y; McClements DJ
J Colloid Interface Sci; 2013 Dec; 411():105-13. PubMed ID: 24050638
[TBL] [Abstract][Full Text] [Related]
18. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers.
Comunian TA; Silva MP; Moraes ICF; Favaro-Trindade CS
Food Res Int; 2020 Apr; 130():108901. PubMed ID: 32156358
[TBL] [Abstract][Full Text] [Related]
19. Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic.
Oliyaei N; Moosavi-Nasab M; Tanideh N
Molecules; 2022 Oct; 27(19):. PubMed ID: 36235250
[TBL] [Abstract][Full Text] [Related]
20. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
Shu G; Khalid N; Chen Z; Neves MA; Barrow CJ; Nakajima M
Food Chem; 2018 Jul; 255():67-74. PubMed ID: 29571499
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
