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Journal Abstract Search

560 related items for PubMed ID: 12696977

  • 1. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes.
    Ogawa S, Decker EA, McClements DJ.
    J Agric Food Chem; 2003 Apr 23; 51(9):2806-12. PubMed ID: 12696977
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  • 2. 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
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  • 3. 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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  • 4. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes.
    Mun S, Decker EA, McClements DJ.
    J Colloid Interface Sci; 2006 Apr 15; 296(2):581-90. PubMed ID: 16203009
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  • 7. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
    Gu YS, Regnier L, McClements DJ.
    J Colloid Interface Sci; 2005 Jun 15; 286(2):551-8. PubMed ID: 15897070
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  • 8. 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 15; 7(6):2052-8. PubMed ID: 16768433
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  • 11. 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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  • 12. Formation of positively charged microcapsules based on chitosan-lecithin interactions.
    Magdassi S, Bach U, Mumcuoglu KY.
    J Microencapsul; 1997 Jun 21; 14(2):189-95. PubMed ID: 9132470
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  • 13. Factors affecting the stability of O/W emulsion in BSA solution: stabilization by electrically neutral protein at high ionic strength.
    Rangsansarid J, Fukada K.
    J Colloid Interface Sci; 2007 Dec 15; 316(2):779-86. PubMed ID: 17897667
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  • 14. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
    Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA.
    J Agric Food Chem; 2005 Jun 01; 53(11):4561-6. PubMed ID: 15913325
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  • 15. Degradation of kinetically-stable o/w emulsions.
    Capek I.
    Adv Colloid Interface Sci; 2004 Mar 19; 107(2-3):125-55. PubMed ID: 15026289
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  • 16. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
    Kim HJ, Decker EA, McClements DJ.
    Langmuir; 2005 Jan 04; 21(1):134-9. PubMed ID: 15620294
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  • 17. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
    Gu YS, Decker EA, McClements DJ.
    Langmuir; 2004 Oct 26; 20(22):9565-70. PubMed ID: 15491187
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  • 18. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
    Gu YS, Decker EA, McClements DJ.
    J Agric Food Chem; 2004 Jun 02; 52(11):3626-32. PubMed ID: 15161241
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  • 19. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.
    Mun S, McClements DJ.
    Langmuir; 2006 Feb 14; 22(4):1551-4. PubMed ID: 16460073
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  • 20. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems.
    Shaw LA, McClements DJ, Decker EA.
    J Agric Food Chem; 2007 Apr 18; 55(8):3112-9. PubMed ID: 17371041
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