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Journal Abstract Search

260 related items for PubMed ID: 17630759

  • 1. Preparation and characterization of beta-carotene nanodispersions prepared by solvent displacement technique.
    Chu BS, Ichikawa S, Kanafusa S, Nakajima M.
    J Agric Food Chem; 2007 Aug 08; 55(16):6754-60. PubMed ID: 17630759
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer.
    Shen X, Zhao C, Lu J, Guo M.
    J Agric Food Chem; 2018 Feb 14; 66(6):1472-1478. PubMed ID: 29345928
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  • 3. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
    Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A.
    Food Funct; 2017 Jan 25; 8(1):415-423. PubMed ID: 28074943
    [Abstract] [Full Text] [Related]

  • 4. Stability of β-carotene in protein-stabilized oil-in-water delivery systems.
    Cornacchia L, Roos YH.
    J Agric Food Chem; 2011 Jul 13; 59(13):7013-20. PubMed ID: 21591770
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  • 5. Control of heat-induced aggregation of whey proteins using casein.
    O'Kennedy BT, Mounsey JS.
    J Agric Food Chem; 2006 Jul 26; 54(15):5637-42. PubMed ID: 16848557
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  • 6. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
    Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA.
    Food Chem; 2014 Aug 01; 156():374-9. PubMed ID: 24629983
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  • 7. Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion.
    Liu Y, Lei F, Yuan F, Gao Y.
    Food Funct; 2014 Nov 01; 5(11):2940-7. PubMed ID: 25215854
    [Abstract] [Full Text] [Related]

  • 8. Effects of added sodium caseinate on the formation of particles in heated milk.
    Parker EA, Donato L, Dalgleish DG.
    J Agric Food Chem; 2005 Oct 19; 53(21):8265-72. PubMed ID: 16218674
    [Abstract] [Full Text] [Related]

  • 9. Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms.
    Tan TB, Yussof NS, Abas F, Mirhosseini H, Nehdi IA, Tan CP.
    Food Chem; 2016 Aug 15; 205():155-62. PubMed ID: 27006226
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  • 13. Cellular uptake of β-carotene from protein stabilized solid lipid nanoparticles prepared by homogenization-evaporation method.
    Yi J, Lam TI, Yokoyama W, Cheng LW, Zhong F.
    J Agric Food Chem; 2014 Feb 05; 62(5):1096-104. PubMed ID: 24422504
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  • 15. Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms.
    Tan TB, Yussof NS, Abas F, Mirhosseini H, Nehdi IA, Tan CP.
    Food Chem; 2016 Mar 01; 194():416-23. PubMed ID: 26471574
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  • 17. Influence of soy and whey protein, gelatin and sodium caseinate on carotenoid bioaccessibility.
    Iddir M, Dingeo G, Porras Yaruro JF, Hammaz F, Borel P, Schleeh T, Desmarchelier C, Larondelle Y, Bohn T.
    Food Funct; 2020 Jun 24; 11(6):5446-5459. PubMed ID: 32490498
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  • 19. Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.
    Cheong JN, Mirhosseini H, Tan CP.
    Int J Food Sci Nutr; 2010 Jun 24; 61(4):417-24. PubMed ID: 20151850
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