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Journal Abstract Search

746 related items for PubMed ID: 22417586

  • 1. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions.
    Cornacchia L, Roos YH.
    J Food Sci; 2011 Oct; 76(8):C1211-8. PubMed ID: 22417586
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Reversed phase HPLC analysis of stability and microstructural effects on degradation kinetics of β-carotene encapsulated in freeze-dried maltodextrin-emulsion systems.
    Harnkarnsujarit N, Charoenrein S, Roos YH.
    J Agric Food Chem; 2012 Sep 26; 60(38):9711-8. PubMed ID: 22950885
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  • 4. Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles.
    Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J.
    J Agric Food Chem; 2009 Sep 09; 57(17):8033-40. PubMed ID: 19691283
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  • 5. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants.
    Qian C, Decker EA, Xiao H, McClements DJ.
    Food Chem; 2012 Dec 01; 135(3):1036-43. PubMed ID: 22953821
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  • 6. Porosity and water activity effects on stability of crystalline β-carotene in freeze-dried solids.
    Harnkarnsujarit N, Charoenrein S, Roos YH.
    J Food Sci; 2012 Nov 01; 77(11):E313-20. PubMed ID: 23094980
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  • 8. 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
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  • 13. Stability and partitioning of β-carotene in whey protein emulsions during storage.
    Fahmi Wan Mohamad WA, McNaughton D, Buckow R, Augustin MA.
    Food Funct; 2017 Nov 15; 8(11):3917-3925. PubMed ID: 28920995
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  • 14. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types.
    Meroni E, Raikos V.
    Food Funct; 2018 Jan 24; 9(1):320-330. PubMed ID: 29177307
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  • 15. Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.
    Yang X, Tian H, Ho CT, Huang Q.
    J Agric Food Chem; 2011 Jun 08; 59(11):6113-9. PubMed ID: 21517071
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  • 16. Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.
    Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ.
    Food Chem; 2013 Aug 15; 139(1-4):878-84. PubMed ID: 23561185
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  • 18. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions.
    Partanen R, Raula J, Seppänen R, Buchert J, Kauppinen E, Forssell P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5717-22. PubMed ID: 18572915
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  • 20. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
    Gomes A, Costa ALR, Cardoso DD, Náthia-Neves G, Meireles MAA, Cunha RL.
    Food Chem; 2021 Mar 30; 341(Pt 2):128155. PubMed ID: 33045587
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