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Journal Abstract Search

232 related items for PubMed ID: 12696924

  • 1. Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant.
    Rampon V, Genot C, Riaublanc A, Anton M, Axelos MA, McClements DJ.
    J Agric Food Chem; 2003 Apr 23; 51(9):2482-9. PubMed ID: 12696924
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  • 2. Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.
    Rampon V, Genot C, Riaublanc A, Anton M, Axelos MA, McClements DJ.
    J Agric Food Chem; 2003 Apr 23; 51(9):2490-5. PubMed ID: 12696925
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  • 3. Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.
    Rampon V, Riaublanc A, Anton M, Genot C, McClements DJ.
    J Agric Food Chem; 2003 Sep 24; 51(20):5900-5. PubMed ID: 13129292
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  • 4. The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
    Rampon V, Brossard C, Mouhous-Riou N, Bousseau B, Llamas G, Genot C.
    Adv Colloid Interface Sci; 2004 May 20; 108-109():87-94. PubMed ID: 15072931
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  • 5. Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant.
    Chanamai R, Horn G, McClements DJ.
    J Colloid Interface Sci; 2002 Mar 01; 247(1):167-76. PubMed ID: 16290453
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  • 8. 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
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  • 11. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.
    Berton C, Genot C, Ropers MH.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):739-48. PubMed ID: 21167495
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  • 17. Influence of protein emulsifier interfacial properties on oil-in-water emulsion stability.
    Burgess DJ, Sahin ON.
    Pharm Dev Technol; 1998 Feb 15; 3(1):21-9. PubMed ID: 9532597
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  • 18. Protein-surfactant interactions at hydrophobic interfaces studied with total internal reflection fluorescence correlation spectroscopy (TIR-FCS).
    Sonesson AW, Blom H, Hassler K, Elofsson UM, Callisen TH, Widengren J, Brismar H.
    J Colloid Interface Sci; 2008 Jan 15; 317(2):449-57. PubMed ID: 17950302
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  • 19. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.
    Cho YH, McClements DJ.
    Langmuir; 2009 Jun 16; 25(12):6649-57. PubMed ID: 19432398
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  • 20. Nanoemulsions prepared by a low-energy emulsification method applied to edible films.
    Bilbao-Sáinz C, Avena-Bustillos RJ, Wood DF, Williams TG, McHugh TH.
    J Agric Food Chem; 2010 Nov 24; 58(22):11932-8. PubMed ID: 20977191
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