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Journal Abstract Search

290 related items for PubMed ID: 22339396

  • 21. Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions.
    Katsuki K, Miyagawa Y, Nakagawa K, Adachi S.
    J Food Sci; 2017 Jul; 82(7):1569-1573. PubMed ID: 28585738
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  • 24. Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends.
    Wakui R, Kamigaki T, Nishino Y, Ito Y, Miyazawa A, Shiota M.
    J Oleo Sci; 2021 Apr 02; 70(4):479-490. PubMed ID: 33692235
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  • 25. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J, Gao Y, Meng Z.
    Food Res Int; 2024 Jul 02; 188():114493. PubMed ID: 38823876
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  • 26. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling.
    Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D.
    Food Res Int; 2018 Apr 02; 106():722-728. PubMed ID: 29579980
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  • 27. Effect of polyglycerol polyricinoleate on the polymorphic transitions and physicochemical properties of mango butter.
    Qureshi D, Behera H, Anis A, Kim D, Pal K.
    Food Chem; 2020 Apr 17; 323():126834. PubMed ID: 32334312
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  • 28. Freeze-thaw stability of water-in-oil emulsions.
    Ghosh S, Rousseau D.
    J Colloid Interface Sci; 2009 Nov 01; 339(1):91-102. PubMed ID: 19683718
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  • 29. Phosphatidylcholine-depleted lecithin: A clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions.
    Balcaen M, Steyls J, Schoeppe A, Nelis V, Van der Meeren P.
    J Colloid Interface Sci; 2021 Jan 01; 581(Pt B):836-846. PubMed ID: 32818684
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  • 30. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability.
    Prichapan N, McClements DJ, Klinkesorn U.
    J Food Sci; 2018 Feb 01; 83(2):309-317. PubMed ID: 29327790
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  • 31. Relationship between rheological properties and one-step W/O/W multiple emulsion formation.
    Morais JM, Rocha-Filho PA, Burgess DJ.
    Langmuir; 2010 Dec 07; 26(23):17874-81. PubMed ID: 21033721
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  • 32. Network Structure and Nanoplatelet Characterization of the Edible Fat Crystallization in Low-Fat W/O Emulsions.
    Gao Y, Mao J, Meng Z.
    Langmuir; 2023 Jul 04; 39(26):8963-8973. PubMed ID: 37339351
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  • 33. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases.
    Andrade J, Wright AJ, Corredig M.
    Food Res Int; 2018 Mar 04; 105():41-51. PubMed ID: 29433230
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  • 34. Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties.
    Herzi S, Essafi W.
    Food Res Int; 2019 Feb 04; 116():145-156. PubMed ID: 30716931
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  • 36. Ultrasound-assisted water-in-palm oil nano-emulsion: Influence of polyglycerol polyricinoleate and NaCl on its stability.
    Raviadaran R, Ng MH, Manickam S, Chandran D.
    Ultrason Sonochem; 2019 Apr 04; 52():353-363. PubMed ID: 30555038
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  • 37. Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface.
    Kiefer J, Frank K, Zehentbauer FM, Schuchmann HP.
    Biosensors (Basel); 2016 Apr 14; 6(2):13. PubMed ID: 27089376
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  • 39. 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
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  • 40. 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
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