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Journal Abstract Search

245 related items for PubMed ID: 15913309

  • 41. Room-temperature storage of microalgae in water-in-oil emulsions: influence of solid particle type and concentration in the oil phase.
    Fernández L, Scher H, Jeoh T, VanderGheynst JS.
    Bioprocess Biosyst Eng; 2015 Dec; 38(12):2451-60. PubMed ID: 26463181
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  • 42. Matching avrami indices achieves similar hardnesses in palm oil-based fats.
    Singh AP, Bertoli C, Rousset PR, Marangoni AG.
    J Agric Food Chem; 2004 Mar 24; 52(6):1551-7. PubMed ID: 15030210
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  • 46. The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion.
    Guo Q, Bellissimo N, Rousseau D.
    J Agric Food Chem; 2017 Oct 18; 65(41):9120-9127. PubMed ID: 28949127
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  • 49. Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
    Yang Y, Zhao C, Tian G, Lu C, Zhao S, Bao Y, McClements DJ, Xiao H, Zheng J.
    J Agric Food Chem; 2017 Sep 06; 65(35):7781-7789. PubMed ID: 28820942
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  • 53. Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability.
    Sawalha H, den Adel R, Venema P, Bot A, Flöter E, van der Linden E.
    J Agric Food Chem; 2012 Apr 04; 60(13):3462-70. PubMed ID: 22397518
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  • 57. Agglutination of intravenously administered phosphatidylcholine-containing lipid emulsions with serum C-reactive protein.
    Tugirimana P, Speeckaert MM, Fiers T, De Buyzere ML, Kint J, Benoit D, Delanghe JR.
    Nutr Clin Pract; 2013 Apr 04; 28(2):253-9. PubMed ID: 23454723
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  • 58. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
    Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F.
    Food Chem; 2013 Nov 01; 141(1):338-46. PubMed ID: 23768366
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  • 59. Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.
    Terjung N, Löffler M, Gibis M, Hinrichs J, Weiss J.
    Food Funct; 2012 Mar 01; 3(3):290-301. PubMed ID: 22183117
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  • 60. O/W nano-emulsion formation using an isothermal low-energy emulsification method in a mixture of polyglycerol polyricinoleate and hexaglycerol monolaurate with glycerol system.
    Wakisaka S, Nishimura T, Gohtani S.
    J Oleo Sci; 2015 Mar 01; 64(4):405-13. PubMed ID: 25766932
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