235 related articles for article (PubMed ID: 37499547)
1. The emulsifying ability of oleosomes and their interfacial molecules.
Ntone E; Yang J; Meinders MBJ; Bitter JH; Sagis LMC; Nikiforidis CV
Colloids Surf B Biointerfaces; 2023 Sep; 229():113476. PubMed ID: 37499547
[TBL] [Abstract][Full Text] [Related]
2. The dilatable membrane of oleosomes (lipid droplets) allows their
Ntone E; Rosenbaum B; Sridharan S; Willems SBJ; Moultos OA; Vlugt TJH; Meinders MBJ; Sagis LMC; Bitter JH; Nikiforidis CV
Soft Matter; 2023 Aug; 19(33):6355-6367. PubMed ID: 37577849
[TBL] [Abstract][Full Text] [Related]
3. The role of membrane components on the oleosome lubrication properties.
Nikolaou F; Yang J; Ji L; Scholten E; Nikiforidis CV
J Colloid Interface Sci; 2024 Mar; 657():695-704. PubMed ID: 38071818
[TBL] [Abstract][Full Text] [Related]
4. The behaviour of sunflower oleosomes at the interfaces.
Karefyllakis D; Jan van der Goot A; Nikiforidis CV
Soft Matter; 2019 Jun; 15(23):4639-4646. PubMed ID: 31144697
[TBL] [Abstract][Full Text] [Related]
5. Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures.
Yang J; Waardenburg LC; Berton-Carabin CC; Nikiforidis CV; van der Linden E; Sagis LMC
J Colloid Interface Sci; 2021 Nov; 602():207-221. PubMed ID: 34119758
[TBL] [Abstract][Full Text] [Related]
6. Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability.
Lopez C; Rabesona H; Novales B; Weber M; Anton M
Food Res Int; 2023 Nov; 173(Pt 1):113197. PubMed ID: 37803532
[TBL] [Abstract][Full Text] [Related]
7. Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion.
Han SW; Song HY; Moon TW; Choi SJ
Food Chem; 2018 Mar; 242():91-97. PubMed ID: 29037741
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction.
Han M; Ten Voorde S; Wen X; Ni Y; Boom RM; Nikiforidis CV
Bioresour Technol; 2024 May; 399():130571. PubMed ID: 38518875
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
Chevalier RC; Gomes A; Cunha RL
Food Res Int; 2022 Jun; 156():111123. PubMed ID: 35651003
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
14. Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed.
Bleibach Alpiger S; Corredig M
Food Res Int; 2024 Jan; 175():113736. PubMed ID: 38129046
[TBL] [Abstract][Full Text] [Related]
15. Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions.
Guo Q; Bellissimo N; Rousseau D
J Agric Food Chem; 2018 Jul; 66(28):7496-7503. PubMed ID: 29985606
[TBL] [Abstract][Full Text] [Related]
16. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
Yang N; Mao P; Lv R; Zhang K; Fang Y; Nishinari K; Phillips GO
J Food Sci; 2016 Aug; 81(8):E1971-80. PubMed ID: 27384744
[TBL] [Abstract][Full Text] [Related]
17. Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation.
Ralla T; Salminen H; Edelmann M; Dawid C; Hofmann T; Weiss J
J Agric Food Chem; 2017 May; 65(20):4153-4160. PubMed ID: 28453286
[TBL] [Abstract][Full Text] [Related]
18. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers.
Xu B; Liu C; Sun H; Wang X; Huang F
Colloids Surf B Biointerfaces; 2020 Mar; 187():110646. PubMed ID: 31785851
[TBL] [Abstract][Full Text] [Related]
19. Preparation of Highly Stable Oil-in-Water Emulsions with High Ethanol Content Using Polyglycerol Monofatty Acid Esters as Emulsifiers.
Motoyama T; Katsuumi Y; Sasakura H; Nakamura T; Suzuki H; Tsuchiya K; Akamatsu M; Sakai K; Sakai H
J Oleo Sci; 2022 Jun; 71(6):829-837. PubMed ID: 35584956
[TBL] [Abstract][Full Text] [Related]
20. Structure and functions of oleosomes (oil bodies).
Nikiforidis CV
Adv Colloid Interface Sci; 2019 Dec; 274():102039. PubMed ID: 31683192
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]