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Journal Abstract Search

366 related items for PubMed ID: 23561214

  • 21. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
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  • 22. Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
    Luo X, Zhou Y, Bai L, Liu F, Deng Y, McClements DJ.
    J Colloid Interface Sci; 2017 Mar 15; 490():328-335. PubMed ID: 27914331
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  • 23. 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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  • 24. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
    Hu M, McClements DJ, Decker EA.
    J Agric Food Chem; 2003 Mar 12; 51(6):1696-700. PubMed ID: 12617607
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  • 25. Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH.
    Gancz K, Alexander M, Corredig M.
    J Agric Food Chem; 2005 Mar 23; 53(6):2236-41. PubMed ID: 15769162
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  • 26. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates.
    Liu F, Wang D, Xu H, Sun C, Gao Y.
    Food Chem; 2016 Apr 01; 196():338-46. PubMed ID: 26593499
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  • 27. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y.
    Food Res Int; 2017 Jun 01; 96():84-93. PubMed ID: 28528111
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  • 28. Charge modifications to improve the emulsifying properties of whey protein isolate.
    Ma H, Forssell P, Partanen R, Buchert J, Boer H.
    J Agric Food Chem; 2011 Dec 28; 59(24):13246-53. PubMed ID: 22060038
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  • 29. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA, Cavallieri ÂL, Netto FM, Cunha RL.
    Food Funct; 2013 Sep 28; 4(9):1322-31. PubMed ID: 23799542
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  • 30. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure.
    Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S.
    J Agric Food Chem; 2016 Nov 16; 64(45):8659-8666. PubMed ID: 27778510
    [Abstract] [Full Text] [Related]

  • 31. Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type.
    Wan Mohamad WAF, McNaughton D, Augustin MA, Buckow R.
    Food Chem; 2018 Aug 15; 257():361-367. PubMed ID: 29622223
    [Abstract] [Full Text] [Related]

  • 32. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
    Tabatabaee Amid B, Mirhosseini H.
    Colloids Surf B Biointerfaces; 2014 Jan 01; 113():107-14. PubMed ID: 24060935
    [Abstract] [Full Text] [Related]

  • 33. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene.
    Mao Y, Dubot M, Xiao H, McClements DJ.
    J Agric Food Chem; 2013 May 29; 61(21):5163-9. PubMed ID: 23647430
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  • 34. Chemical Stability and in vitro release properties of β-carotene in emulsions stabilized by Ulva fasciata polysaccharide.
    Shao P, Qiu Q, Xiao J, Zhu Y, Sun P.
    Int J Biol Macromol; 2017 Sep 29; 102():225-231. PubMed ID: 28385525
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  • 35. Influence of ι-carrageenan, pectin, and gelatin on the physicochemical properties and stability of milk protein-stabilized emulsions.
    Tippetts M, Martini S.
    J Food Sci; 2012 Feb 29; 77(2):C253-60. PubMed ID: 22339543
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  • 36. Coalescence stability of alpha-lactalbumin-stabilised emulsion.
    Leman J, Dolgań T.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Feb 29; 66(3b):581-4. PubMed ID: 15954658
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  • 37. Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene.
    Yu YB, Cai WD, Wang ZW, Yan JK.
    Food Chem; 2021 Mar 01; 339():128053. PubMed ID: 32947105
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  • 38. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
    Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5926-31. PubMed ID: 18582080
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  • 39. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate.
    Lutz R, Aserin A, Wicker L, Garti N.
    Colloids Surf B Biointerfaces; 2009 Nov 01; 74(1):178-85. PubMed ID: 19683899
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  • 40. Effects of lecithin addition in oil or water phase on the stability of emulsions made with whey proteins.
    Yamamoto Y, Araki M.
    Biosci Biotechnol Biochem; 1997 Nov 01; 61(11):1791-5. PubMed ID: 9404055
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