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 *

144 related articles for article (PubMed ID: 37011570)

  • 1. Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions.
    Tang M; Sun Y; Feng X; Ma L; Dai H; Fu Y; Zhang Y
    Food Chem; 2023 Sep; 419():136044. PubMed ID: 37011570
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.
    Qin XS; Luo ZG; Peng XC; Lu XX; Zou YX
    J Agric Food Chem; 2018 Aug; 66(31):8363-8370. PubMed ID: 30016098
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.
    Zhu XF; Zheng J; Liu F; Qiu CY; Lin WF; Tang CH
    Food Funct; 2017 Aug; 8(8):2974-2981. PubMed ID: 28745770
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism.
    Li D; Wu Y; Yin H; Feng W; Ma X; Xiao H; Xin W; Li C
    Int J Biol Macromol; 2023 Sep; 249():125893. PubMed ID: 37473886
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity.
    Feng X; Sun Y; Tan H; Ma L; Dai H; Zhang Y
    Food Chem; 2023 Jul; 413():135653. PubMed ID: 36773361
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream.
    Hei X; Liu Z; Li S; Wu C; Jiao B; Hu H; Ma X; Zhu J; Adhikari B; Wang Q; Shi A
    Int J Biol Macromol; 2024 Feb; 257(Pt 1):128183. PubMed ID: 37977455
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
    Zhu Y; McClements DJ; Zhou W; Peng S; Zhou L; Zou L; Liu W
    Food Chem; 2020 Jan; 303():125401. PubMed ID: 31466031
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W; Jia Y; Li J; Sun H; Cai L; Wu G; Kang M; Zang J; Luo D
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129740. PubMed ID: 38281516
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparing the Relative Interfacial Affinity of Soft Colloids With Different Crosslinking Densities in Pickering Emulsions.
    Kwok MH; Ngai T
    Front Chem; 2018; 6():148. PubMed ID: 29765939
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.
    Destribats M; Rouvet M; Gehin-Delval C; Schmitt C; Binks BP
    Soft Matter; 2014 Sep; 10(36):6941-54. PubMed ID: 24675994
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.
    Jiang Q; Li S; Du L; Liu Y; Meng Z
    J Colloid Interface Sci; 2021 Nov; 602():822-833. PubMed ID: 34171747
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized Emulsions.
    Murphy RW; Zhu L; Narsimhan G; Jones OG
    Gels; 2018 Sep; 4(3):. PubMed ID: 30674855
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion.
    Yang J; Zhu B; Lu K; Dou J; Ning Y; Wang H; Li Y; Qi B; Jiang L
    Food Res Int; 2023 Jul; 169():112844. PubMed ID: 37254418
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis.
    Du L; Li S; Meng Z
    J Sci Food Agric; 2024 Apr; 104(6):3788-3797. PubMed ID: 38270495
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions.
    Cai Y; Huang L; Zhou F; Zhao Q; Zhao M; Van der Meeren P
    Food Chem; 2023 Nov; 427():136738. PubMed ID: 37392634
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.
    Xu W; Ning Y; Sun Y; Sun H; Jia Y; Chai L; Luo D; Shah BR
    Int J Biol Macromol; 2023 Apr; 233():123653. PubMed ID: 36780967
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their
    Wen J; Zhang Y; Jin H; Sui X; Jiang L
    J Agric Food Chem; 2020 Sep; 68(36):9796-9803. PubMed ID: 32786850
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze-Thaw Stability of Pickering Emulsion.
    Song Z; Yang Y; Chen F; Fan J; Wang B; Bian X; Xu Y; Liu B; Fu Y; Shi Y; Zhang X; Zhang N
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553760
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation.
    Molaahmadi Bahraseman N; Shekarchizadeh H; Goli SAH
    Int J Biol Macromol; 2023 May; 237():124250. PubMed ID: 36996955
    [TBL] [Abstract][Full Text] [Related]  

  • 20. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough.
    Zhang C; Yang Y; Ma C; Wang B; Bian X; Zhang G; Liu X; Song Z; Zhang N
    Int J Biol Macromol; 2024 Jul; 276(Pt 1):133778. PubMed ID: 38992541
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.