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

385 related items for PubMed ID: 15893224

  • 1. Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics.
    Granger C, Barey P, Veschambre P, Cansell M.
    Colloids Surf B Biointerfaces; 2005 May 25; 42(3-4):235-43. PubMed ID: 15893224
    [Abstract] [Full Text] [Related]

  • 2. Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: avoiding the need for centrifugation.
    Granger C, Barey P, Toutain J, Cansell M.
    Colloids Surf B Biointerfaces; 2005 Jul 10; 43(3-4):158-62. PubMed ID: 15946827
    [Abstract] [Full Text] [Related]

  • 3. Effect of acidification and heating on the rheological properties of oil-water interfaces with adsorbed milk proteins.
    Mellema M, Isenbart JG.
    J Dairy Sci; 2004 Sep 10; 87(9):2769-78. PubMed ID: 15375034
    [Abstract] [Full Text] [Related]

  • 4. Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.
    Gaygadzhiev Z, Hill A, Corredig M.
    J Dairy Res; 2009 Aug 10; 76(3):349-55. PubMed ID: 19519978
    [Abstract] [Full Text] [Related]

  • 5. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.
    Munk MB, Erichsen HR, Andersen ML.
    J Colloid Interface Sci; 2014 Apr 01; 419():134-41. PubMed ID: 24491340
    [Abstract] [Full Text] [Related]

  • 11. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
    Thanasukarn P, Pongsawatmanit R, McClements DJ.
    J Agric Food Chem; 2006 May 17; 54(10):3591-7. PubMed ID: 19127730
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.
    Kaltsa O, Michon C, Yanniotis S, Mandala I.
    Ultrason Sonochem; 2013 May 17; 20(3):881-91. PubMed ID: 23266492
    [Abstract] [Full Text] [Related]

  • 17. Processing effects on physicochemical properties of creams formulated with modified milk fat.
    Bolling JC, Duncan SE, Eigel WN, Waterman KM.
    J Dairy Sci; 2005 Apr 17; 88(4):1342-51. PubMed ID: 15778301
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 20.