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Journal Abstract Search

491 related items for PubMed ID: 12926908

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers.
    Mun S, Decker EA, McClements DJ.
    Langmuir; 2005 Jul 05; 21(14):6228-34. PubMed ID: 15982024
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes.
    Ogawa S, Decker EA, McClements DJ.
    J Agric Food Chem; 2004 Jun 02; 52(11):3595-600. PubMed ID: 15161236
    [Abstract] [Full Text] [Related]

  • 10. Formation of positively charged microcapsules based on chitosan-lecithin interactions.
    Magdassi S, Bach U, Mumcuoglu KY.
    J Microencapsul; 1997 Jun 02; 14(2):189-95. PubMed ID: 9132470
    [Abstract] [Full Text] [Related]

  • 11. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes.
    Moreau L, Kim HJ, Decker EA, McClements DJ.
    J Agric Food Chem; 2003 Oct 22; 51(22):6612-7. PubMed ID: 14558785
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  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
    Sandra S, Decker EA, McClements DJ.
    J Agric Food Chem; 2008 Aug 27; 56(16):7488-94. PubMed ID: 18605732
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  • 17. 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 27; 7(6):2052-8. PubMed ID: 16768433
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  • 19. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
    Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA.
    J Agric Food Chem; 2007 May 02; 55(9):3585-91. PubMed ID: 17419641
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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