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 *

111 related articles for article (PubMed ID: 39299418)

  • 1. High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics.
    Zhao J; Chen Y; Xu S; Fang X; Yang F; Li Y
    Int J Biol Macromol; 2024 Sep; 280(Pt 2):135748. PubMed ID: 39299418
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin.
    Du X; Hu M; Liu G; Yan S; Qi B; Zhang S; Huang Y; Li Y; Chen H; Zhu X
    J Sci Food Agric; 2022 Nov; 102(14):6273-6284. PubMed ID: 35510347
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate.
    Zhao Q; Fan L; Li J
    Int J Biol Macromol; 2023 Jun; 239():124101. PubMed ID: 36958452
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction.
    Sun F; Cheng T; Ren S; Yang B; Liu J; Huang Z; Guo Z; Wang Z
    Int J Biol Macromol; 2024 Jan; 256(Pt 1):128381. PubMed ID: 38000596
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing.
    Li Z; Zhang L; Shan Y; Zhao Y; Dai L; Wang Y; Sun Q; McClements DJ; Cheng Y; Xu X
    Food Chem; 2024 Dec; 460(Pt 1):140402. PubMed ID: 39059330
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers.
    Huang ZX; Lin WF; Zhang Y; Tang CH
    Food Res Int; 2022 Jun; 156():111309. PubMed ID: 35651068
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fiber complex-stabilized high-internal-phase emulsion for allicin encapsulation: microstructure, stability, and thermal-responsive properties.
    Zhu Y; Peng S; Peng S; Chen X; Zou L; Liang R; Ruan R; Dai L; Liu W
    J Sci Food Agric; 2024 Sep; ():. PubMed ID: 39299927
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study.
    Tan H; Zhao L; Tian S; Wen H; Gou X; Ngai T
    J Agric Food Chem; 2017 Feb; 65(4):900-907. PubMed ID: 28064487
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.
    Wang L; Zhang H; Li H; Zhang H; Chi Y; Xia N; Li Z; Jiang L; Zhang X; Rayan AM
    Food Chem; 2022 Sep; 389():133055. PubMed ID: 35489261
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment.
    Wen L; Dai H; Li S; Liang H; Li B; Li J
    J Sci Food Agric; 2024 Aug; 104(11):6966-6976. PubMed ID: 38619073
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin.
    Shen R; Lin D; Liu Z; Zhai H; Yang X
    Front Nutr; 2021; 8():734620. PubMed ID: 34557512
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability.
    Sun C; Wang S; Wang S; Wang P; Zhang G; Liu H; Zhu D
    Food Res Int; 2024 Jun; 186():114371. PubMed ID: 38729729
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing.
    Hu W; Chen C; Wang Y; He W; He Z; Chen J; Li Z; Li J; Li W
    Food Chem; 2023 Nov; 427():136651. PubMed ID: 37392629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing.
    Huang X; Yan C; Xu Y; Ling M; He C; Zhou Z
    Food Res Int; 2023 Jul; 169():112858. PubMed ID: 37254432
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein.
    Leng X; Cheng S; Wu H; Nian Y; Zeng X; Hu B
    J Agric Food Chem; 2022 Feb; 70(7):2328-2338. PubMed ID: 35133823
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide.
    Yang H; Wang S; Xu Y; Wang S; Yang L; Song H; He Y; Liu H
    Food Chem; 2023 Aug; 418():135956. PubMed ID: 36958186
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.
    Li L; Wang W; Ji S; Xia Q
    Food Chem; 2024 Dec; 461():140794. PubMed ID: 39146680
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure.
    Freitas MLF; Ribeiro APB; Nicoletti VR
    Food Technol Biotechnol; 2020 Jun; 58(2):159-172. PubMed ID: 32831568
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.