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Journal Abstract Search

366 related items for PubMed ID: 23561214

  • 41. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
    Liu F, Wang D, Sun C, McClements DJ, Gao Y.
    Food Chem; 2016 Aug 15; 205():129-39. PubMed ID: 27006223
    [Abstract] [Full Text] [Related]

  • 42. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.
    Wang X, Liu F, Liu L, Wei Z, Yuan F, Gao Y.
    Food Chem; 2015 Apr 15; 173():564-8. PubMed ID: 25466060
    [Abstract] [Full Text] [Related]

  • 43. Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions.
    Luo SZ, Wu XZ, Pan LH, Zheng Z, Zhang M.
    Food Chem; 2021 Mar 15; 340():128209. PubMed ID: 33032146
    [Abstract] [Full Text] [Related]

  • 44. Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions.
    Osborn-Barnes HT, Akoh CC.
    J Agric Food Chem; 2003 Nov 05; 51(23):6856-60. PubMed ID: 14582986
    [Abstract] [Full Text] [Related]

  • 45. Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH.
    Zhang S, Zhang Z, Lin M, Vardhanabhuti B.
    J Agric Food Chem; 2012 Dec 05; 60(48):12029-35. PubMed ID: 23134232
    [Abstract] [Full Text] [Related]

  • 46. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
    Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ.
    J Food Sci; 2011 Dec 05; 76(1):E165-72. PubMed ID: 21535669
    [Abstract] [Full Text] [Related]

  • 47. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
    Keowmaneechai E, McClements DJ.
    J Agric Food Chem; 2002 Nov 20; 50(24):7145-53. PubMed ID: 12428974
    [Abstract] [Full Text] [Related]

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  • 50. Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions.
    Yang J, Mao L, Yang W, Sun C, Dai L, Gao Y.
    Food Chem; 2018 Feb 01; 240():1063-1071. PubMed ID: 28946224
    [Abstract] [Full Text] [Related]

  • 51. Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties.
    Kotchabhakdi A, Vardhanabhuti B.
    J Dairy Sci; 2020 Aug 01; 103(8):6820-6829. PubMed ID: 32475673
    [Abstract] [Full Text] [Related]

  • 52. 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]

  • 53. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.
    Huan Y, Zhang S, Vardhanabhuti B.
    J Dairy Sci; 2016 May 01; 99(5):3305-3315. PubMed ID: 26947286
    [Abstract] [Full Text] [Related]

  • 54. Development of whey protein isolate-phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery.
    Han L, Peng X, Zhou S, Huang Y, Zhang S, Li Y.
    Food Res Int; 2022 Oct 01; 160():111747. PubMed ID: 36076469
    [Abstract] [Full Text] [Related]

  • 55. Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes.
    Yuliarti O, Lau ZX, Wee L, Kwan CKJ.
    Int J Biol Macromol; 2019 Oct 15; 139():421-430. PubMed ID: 31374276
    [Abstract] [Full Text] [Related]

  • 56. Oxidative stability of bovine serum albumin- and sodium caseinate-stabilized emulsions depends on metal availability.
    Villiere A, Viau M, Bronnec I, Moreau N, Genot C.
    J Agric Food Chem; 2005 Mar 09; 53(5):1514-20. PubMed ID: 15740033
    [Abstract] [Full Text] [Related]

  • 57. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.
    Zhao S, Gao W, Tian G, Zhao C, DiMarco-Crook C, Fan B, Li C, Xiao H, Lian Y, Zheng J.
    J Agric Food Chem; 2018 Dec 12; 66(49):12978-12988. PubMed ID: 30462506
    [Abstract] [Full Text] [Related]

  • 58. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N, Mao P, Lv R, Zhang K, Fang Y, Nishinari K, Phillips GO.
    J Food Sci; 2016 Aug 12; 81(8):E1971-80. PubMed ID: 27384744
    [Abstract] [Full Text] [Related]

  • 59. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
    Faraji H, McClements DJ, Decker EA.
    J Agric Food Chem; 2004 Jul 14; 52(14):4558-64. PubMed ID: 15237967
    [Abstract] [Full Text] [Related]

  • 60. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E, Putthanimon J, Singthong J, Thammarutwasik P.
    Food Sci Technol Int; 2014 Dec 14; 20(8):617-28. PubMed ID: 23922288
    [Abstract] [Full Text] [Related]

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