These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

1589 related items for PubMed ID: 15884866

  • 21. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E, Putthanimon J, Singthong J, Thammarutwasik P.
    Food Sci Technol Int; 2014 Dec; 20(8):617-28. PubMed ID: 23922288
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
    Mao Y, McClements DJ.
    J Colloid Interface Sci; 2012 Aug 15; 380(1):60-6. PubMed ID: 22683214
    [Abstract] [Full Text] [Related]

  • 24. 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
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S, Denkov ND, Ivanov IB, Campbell B.
    Adv Colloid Interface Sci; 2006 Nov 16; 123-126():259-93. PubMed ID: 16854363
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
    Pallandre S, Decker EA, McClements DJ.
    J Food Sci; 2007 Nov 02; 72(9):E518-24. PubMed ID: 18034721
    [Abstract] [Full Text] [Related]

  • 29. Effect of long-chain alcohols on SDS partitioning to the oil/water interface of emulsions and on droplet size.
    James-Smith MA, Alford K, Shah DO.
    J Colloid Interface Sci; 2007 Nov 01; 315(1):307-12. PubMed ID: 17662299
    [Abstract] [Full Text] [Related]

  • 30. Citral stability in oil-in-water emulsions with solid or liquid octadecane.
    Mei L, Choi SJ, Alamed J, Henson L, Popplewell M, McClements DJ, Decker EA.
    J Agric Food Chem; 2010 Jan 13; 58(1):533-6. PubMed ID: 19911843
    [Abstract] [Full Text] [Related]

  • 31. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
    Guzey D, McClements DJ.
    J Agric Food Chem; 2007 Jan 24; 55(2):475-85. PubMed ID: 17227082
    [Abstract] [Full Text] [Related]

  • 32. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M, McClements DJ, Decker EA.
    J Agric Food Chem; 2003 Feb 26; 51(5):1435-9. PubMed ID: 12590494
    [Abstract] [Full Text] [Related]

  • 33. Effect of emulsifier type on droplet disruption in repeated shirasu porous glass membrane homogenization.
    Vladisavljević GT, Surh J, McClements JD.
    Langmuir; 2006 May 09; 22(10):4526-33. PubMed ID: 16649759
    [Abstract] [Full Text] [Related]

  • 34. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.
    Zeeb B, Gibis M, Fischer L, Weiss J.
    J Colloid Interface Sci; 2012 Dec 01; 387(1):65-73. PubMed ID: 22958854
    [Abstract] [Full Text] [Related]

  • 35. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E, Vittayanont M, Srigam S, McClements DJ.
    J Agric Food Chem; 2005 Jul 13; 53(14):5747-53. PubMed ID: 15998143
    [Abstract] [Full Text] [Related]

  • 36. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
    Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ.
    J Agric Food Chem; 2007 Jan 10; 55(1):175-84. PubMed ID: 17199330
    [Abstract] [Full Text] [Related]

  • 37. A novel method to quantify the amount of surfactant at the oil/water interface and to determine total interfacial area of emulsions.
    James-Smith MA, Alford K, Shah DO.
    J Colloid Interface Sci; 2007 Jun 15; 310(2):590-8. PubMed ID: 17321537
    [Abstract] [Full Text] [Related]

  • 38. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
    Kellerby SS, McClements DJ, Decker EA.
    J Agric Food Chem; 2006 Oct 04; 54(20):7879-84. PubMed ID: 17002465
    [Abstract] [Full Text] [Related]

  • 39. Double phase inversion of emulsions containing layered double hydroxide particles induced by adsorption of sodium dodecyl sulfate.
    Wang J, Yang F, Li C, Liu S, Sun D.
    Langmuir; 2008 Sep 16; 24(18):10054-61. PubMed ID: 18698856
    [Abstract] [Full Text] [Related]

  • 40. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M.
    J Agric Food Chem; 2015 Oct 28; 63(42):9239-50. PubMed ID: 26457588
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 80.