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1589 related items for PubMed ID: 15884866

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. 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]

  • 6. 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]

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

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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 14; 7(6):2052-8. PubMed ID: 16768433
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
    Harnsilawat T, Pongsawatmanit R, McClements DJ.
    J Agric Food Chem; 2006 Jul 26; 54(15):5540-7. PubMed ID: 16848543
    [Abstract] [Full Text] [Related]

  • 13. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.
    Gudipati V, Sandra S, McClements DJ, Decker EA.
    J Agric Food Chem; 2010 Jul 14; 58(13):8093-9. PubMed ID: 20527781
    [Abstract] [Full Text] [Related]

  • 14. Stabilization of oil-in-water emulsions by cod protein extracts.
    Petursson S, Decker EA, McClements DJ.
    J Agric Food Chem; 2004 Jun 16; 52(12):3996-4001. PubMed ID: 15186128
    [Abstract] [Full Text] [Related]

  • 15. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
    Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, McClements DJ.
    J Agric Food Chem; 2007 Oct 17; 55(21):8711-6. PubMed ID: 17880158
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Degradation of kinetically-stable o/w emulsions.
    Capek I.
    Adv Colloid Interface Sci; 2004 Mar 19; 107(2-3):125-55. PubMed ID: 15026289
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Influence of protein emulsifier interfacial properties on oil-in-water emulsion stability.
    Burgess DJ, Sahin ON.
    Pharm Dev Technol; 1998 Feb 16; 3(1):21-9. PubMed ID: 9532597
    [Abstract] [Full Text] [Related]

  • 20. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses.
    Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T.
    J Food Sci; 2019 Nov 16; 84(11):3213-3221. PubMed ID: 31589344
    [Abstract] [Full Text] [Related]

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