BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 38302013)

  • 1. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes.
    Xu Z; Zhang X; Wu X; Ma D; Huang Y; Zhao Q; Zhang S; Li Y
    Int J Biol Macromol; 2024 Mar; 261(Pt 2):129855. PubMed ID: 38302013
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P; Ilhan E; Oztop MH
    J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Co-Delivery System of Vitamin B
    Gao T; Wu X; Gao Y; Teng F; Li Y
    Foods; 2023 Dec; 12(23):. PubMed ID: 38231848
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes.
    Zhang J; Xu D; Cao Y
    Food Res Int; 2023 Feb; 164():112370. PubMed ID: 36737958
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
    Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials.
    Tang W; Pang S; Luo Y; Sun Q; Tian Q; Pu C
    Food Funct; 2022 Apr; 13(8):4734-4747. PubMed ID: 35388381
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK; Khouryieh H; Williams K; Conte E
    Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection.
    Tian H; Xiang D; Li C
    Int J Biol Macromol; 2021 Apr; 175():40-48. PubMed ID: 33548306
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum.
    Su Y; Sun Y; McClements DJ; Chang C; Li J; Xiong W; Sun Y; Cai Y; Gu L; Yang Y
    Int J Biol Macromol; 2022 Nov; 220():1493-1500. PubMed ID: 36126809
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability.
    Vicente J; Pereira LJB; Bastos LPH; de Carvalho MG; Garcia-Rojas EE
    Int J Biol Macromol; 2018 Dec; 120(Pt A):339-345. PubMed ID: 30114428
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides.
    Li M; Feng L; Xu Y; Nie M; Li D; Zhou C; Dai Z; Zhang Z; Zhang M
    Food Chem; 2023 Jul; 414():135702. PubMed ID: 36821919
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein.
    Sun C; Liang B; Sheng H; Wang R; Zhao J; Zhang Z; Zhang M
    Int J Biol Macromol; 2018 Dec; 120(Pt A):34-44. PubMed ID: 30120971
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions.
    Zhang M; Liang B; He H; Ji C; Cui T; Sun C
    Polymers (Basel); 2021 Jul; 13(14):. PubMed ID: 34301058
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessment of Soy Protein Acid Hydrolysate-Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions.
    Ćirin D; Pavlović N; Nikolić I; Krstonošić V
    Polymers (Basel); 2023 May; 15(9):. PubMed ID: 37177341
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex.
    Li Y; Xiang D; Wang B; Gong X
    Molecules; 2019 Mar; 24(6):. PubMed ID: 30897726
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions.
    Zhang J; Cao Y; Xu D
    Front Nutr; 2022; 9():1090827. PubMed ID: 36579072
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions.
    Jamshidian M; Savary G; Grisel M; Picard C
    Carbohydr Polym; 2014 Nov; 112():334-41. PubMed ID: 25129752
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
    Khouryieh H; Puli G; Williams K; Aramouni F
    Food Chem; 2015 Jan; 167():340-8. PubMed ID: 25148996
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.