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Journal Abstract Search

178 related items for PubMed ID: 23500441

  • 21. 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; 20(3):881-91. PubMed ID: 23266492
    [Abstract] [Full Text] [Related]

  • 22. Synthesis and characterization of an in situ forming hydrogel using tyramine conjugated high methoxyl gum tragacanth.
    Tavakol M, Vasheghani-Farahani E, Mohammadifar MA, Soleimani M, Hashemi-Najafabadi S.
    J Biomater Appl; 2016 Feb; 30(7):1016-25. PubMed ID: 26553882
    [Abstract] [Full Text] [Related]

  • 23. Some emulsifying and suspending properties of the mucilage extracted from kernels of Irvingia gabonensis.
    Isimi CY, Kunle OO, Bangudu AB.
    Boll Chim Farm; 2000 Feb; 139(5):199-204. PubMed ID: 11213437
    [Abstract] [Full Text] [Related]

  • 24. Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis).
    Mahfoudhi N, Chouaibi M, Donsì F, Ferrari G, Hamdi S.
    Food Sci Technol Int; 2012 Jun; 18(3):241-50. PubMed ID: 22701057
    [Abstract] [Full Text] [Related]

  • 25. Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets.
    Mao Y, Julian McClements D.
    J Food Sci; 2012 May; 77(5):E144-52. PubMed ID: 23163941
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  • 26. Influences of Ulva fasciata polysaccharide on the rheology and stabilization of cinnamaldehyde emulsions.
    Shao P, Shao J, Jiang Y, Sun P.
    Carbohydr Polym; 2016 Jan 01; 135():27-34. PubMed ID: 26453847
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  • 27. Physical, Rheological, Functional, and Film Properties of a Novel Emulsifier: Frost Grape Polysaccharide from Vitis riparia Michx.
    Hay WT, Vaughn SF, Byars JA, Selling GW, Holthaus DM, Price NPJ.
    J Agric Food Chem; 2017 Oct 04; 65(39):8754-8762. PubMed ID: 28899096
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  • 28. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.
    Liu F, Tang CH.
    J Agric Food Chem; 2014 Mar 26; 62(12):2644-54. PubMed ID: 24601531
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  • 29. Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate.
    Pirestani S, Nasirpour A, Keramat J, Desobry S, Jasniewski J.
    Carbohydr Polym; 2017 Feb 10; 157():1620-1627. PubMed ID: 27987876
    [Abstract] [Full Text] [Related]

  • 30. Recent reports in the biggest herbal genus, Astragalus, in Iran; with a special viewpoint on tragacanth gum production.
    Sadeghi Z, Alizadeh Z, Moridi Farimani M.
    Nat Prod Res; 2024 Aug 10; 38(16):2877-2895. PubMed ID: 37462408
    [Abstract] [Full Text] [Related]

  • 31. Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract.
    Ghayempour S, Montazer M, Mahmoudi Rad M.
    Int J Biol Macromol; 2015 Nov 10; 81():514-20. PubMed ID: 26311653
    [Abstract] [Full Text] [Related]

  • 32. Effects of emulsifier concentration, composition, and order of addition in squalene-phosphatidylcholine oil-in-water emulsions.
    Fox CB, Lin S, Sivananthan SJ, Dutill TS, Forseth KT, Reed SG, Vedvick TS.
    Pharm Dev Technol; 2011 Oct 10; 16(5):511-9. PubMed ID: 20550484
    [Abstract] [Full Text] [Related]

  • 33. Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
    Komeilyfard A, Fazel M, Akhavan H, Mousakhani Ganjeh A.
    J Texture Stud; 2017 Apr 10; 48(2):114-123. PubMed ID: 28370116
    [Abstract] [Full Text] [Related]

  • 34. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125
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  • 35. An alkyl polyglucoside-mixed emulsifier as stabilizer of emulsion systems: the influence of colloidal structure on emulsions skin hydration potential.
    Savic S, Lukic M, Jaksic I, Reichl S, Tamburic S, Müller-Goymann C.
    J Colloid Interface Sci; 2011 Jun 01; 358(1):182-91. PubMed ID: 21421214
    [Abstract] [Full Text] [Related]

  • 36. Identification of volatile organic compounds in leaves, roots and gum of Astragalus compactus Lam. using solid phase microextraction followed by GC-MS analysis.
    Movafeghi A, Djozan Dj, Razeghi JA, Baheri T.
    Nat Prod Res; 2010 May 01; 24(8):703-9. PubMed ID: 20432151
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  • 37. Tragacanth as an oral peptide and protein delivery carrier: Characterization and mucoadhesion.
    Nur M, Ramchandran L, Vasiljevic T.
    Carbohydr Polym; 2016 Jun 05; 143():223-30. PubMed ID: 27083363
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  • 38. The effect of gum tragacanth on the rheological properties of salep based ice cream mix.
    Kurt A, Cengiz A, Kahyaoglu T.
    Carbohydr Polym; 2016 Jun 05; 143():116-23. PubMed ID: 27083350
    [Abstract] [Full Text] [Related]

  • 39. Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species.
    Nejatian M, Jonaidi-Jafari N, Abbaszadeh S, Saberian H, Darabzadeh N, Ghanizadeh G.
    Food Sci Biotechnol; 2019 Apr 05; 28(2):405-412. PubMed ID: 30956852
    [Abstract] [Full Text] [Related]

  • 40. Effects of clove oil-phospholipid mixtures on rheology of gum tragacanth - possible application for surfactant action on mucus gel simulants.
    Banerjee R, Puniyani RR.
    Biomed Mater Eng; 2000 Apr 05; 10(3-4):189-97. PubMed ID: 11202146
    [Abstract] [Full Text] [Related]

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