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665 related items for PubMed ID: 12590494

  • 21. Rheology and oxidative stability of whey protein isolate-stabilized menhaden oil-in-water emulsions as a function of heat treatment.
    Sun C, Gunasekaran S.
    J Food Sci; 2010; 75(1):C1-8. PubMed ID: 20492138
    [Abstract] [Full Text] [Related]

  • 22. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions.
    Partanen R, Raula J, Seppänen R, Buchert J, Kauppinen E, Forssell P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5717-22. PubMed ID: 18572915
    [Abstract] [Full Text] [Related]

  • 23. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
    Surh J, Gu YS, Decker EA, McClements DJ.
    J Agric Food Chem; 2005 May 18; 53(10):4236-44. PubMed ID: 15884866
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  • 24. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
    Kim HJ, Decker EA, McClements DJ.
    Langmuir; 2004 Nov 23; 20(24):10394-8. PubMed ID: 15544365
    [Abstract] [Full Text] [Related]

  • 25. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
    Yi J, Zhu Z, McClements DJ, Decker EA.
    J Agric Food Chem; 2014 Mar 05; 62(9):2104-11. PubMed ID: 24446832
    [Abstract] [Full Text] [Related]

  • 26. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
    Elias RJ, McClements DJ, Decker EA.
    J Agric Food Chem; 2005 Dec 28; 53(26):10248-53. PubMed ID: 16366723
    [Abstract] [Full Text] [Related]

  • 27. Effect of environmental factors on the droplet size of o/w emulsion stabilised by beta-lactoglobulin.
    Leman J, Dolgan T.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Dec 28; 66(3b):577-80. PubMed ID: 15954657
    [Abstract] [Full Text] [Related]

  • 28. The choice of homogenisation equipment affects lipid oxidation in emulsions.
    Horn AF, Nielsen NS, Jensen LS, Horsewell A, Jacobsen C.
    Food Chem; 2012 Sep 15; 134(2):803-10. PubMed ID: 23107694
    [Abstract] [Full Text] [Related]

  • 29. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.
    Sørensen AD, Baron CP, Let MB, Brüggemann DA, Pedersen LR, Jacobsen C.
    J Agric Food Chem; 2007 Mar 07; 55(5):1781-9. PubMed ID: 17288436
    [Abstract] [Full Text] [Related]

  • 30. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA, Cavallieri ÂL, Netto FM, Cunha RL.
    Food Funct; 2013 Sep 07; 4(9):1322-31. PubMed ID: 23799542
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  • 32. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
    Mancuso JR, McClements DJ, Decker EA.
    J Agric Food Chem; 1999 Oct 07; 47(10):4112-6. PubMed ID: 10552775
    [Abstract] [Full Text] [Related]

  • 33. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
    Gu YS, Decker AE, McClements DJ.
    Langmuir; 2005 Jun 21; 21(13):5752-60. PubMed ID: 15952819
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  • 36. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
    Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ.
    J Food Sci; 2011 Jun 21; 76(1):E165-72. PubMed ID: 21535669
    [Abstract] [Full Text] [Related]

  • 37. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
    [Abstract] [Full Text] [Related]

  • 38. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
    Harnsilawat T, Pongsawatmanit R, McClements DJ.
    Biomacromolecules; 2006 Jun 02; 7(6):2052-8. PubMed ID: 16768433
    [Abstract] [Full Text] [Related]

  • 39. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions.
    Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA.
    J Agric Food Chem; 2006 Dec 13; 54(25):9565-72. PubMed ID: 17147447
    [Abstract] [Full Text] [Related]

  • 40. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes.
    Ogawa S, Decker EA, McClements DJ.
    J Agric Food Chem; 2003 Aug 27; 51(18):5522-7. PubMed ID: 12926908
    [Abstract] [Full Text] [Related]

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