These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

379 related items for PubMed ID: 23614832

  • 1. Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions.
    Yao X, Xu Q, Tian D, Wang N, Fang Y, Deng Z, Phillips GO, Lu J.
    J Agric Food Chem; 2013 May 15; 61(19):4639-45. PubMed ID: 23614832
    [Abstract] [Full Text] [Related]

  • 2. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.
    Nikbakht Nasrabadi M, Goli SA, Nasirpour A.
    Food Chem; 2016 May 15; 199():258-64. PubMed ID: 26775969
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E, Mekhloufi G, Le Potier I, de Kerdaniel Tdu F, Grossiord JL, Rosilio V, Agnely F.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):467-77. PubMed ID: 21145063
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum.
    Hosseini A, Jafari SM, Mirzaei H, Asghari A, Akhavan S.
    Carbohydr Polym; 2015 Aug 01; 126():1-8. PubMed ID: 25933515
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 81(8):E1971-80. PubMed ID: 27384744
    [Abstract] [Full Text] [Related]

  • 9. Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions.
    Matsumura Y, Satake C, Egami M, Mori T.
    Biosci Biotechnol Biochem; 2000 Sep 01; 64(9):1827-35. PubMed ID: 11055384
    [Abstract] [Full Text] [Related]

  • 10. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
    Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA.
    J Agric Food Chem; 2007 May 02; 55(9):3585-91. PubMed ID: 17419641
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions.
    Shi MJ, Wang F, Jiang H, Qian WW, Xie YY, Wei XY, Zhou T.
    Food Chem; 2020 Aug 30; 322():126774. PubMed ID: 32305876
    [Abstract] [Full Text] [Related]

  • 13. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
    Niu H, Chen X, Luo T, Chen H, Fu X.
    Carbohydr Polym; 2022 Sep 01; 291():119623. PubMed ID: 35698416
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
    Lv S, Zhang Y, Tan H, Zhang R, McClements DJ.
    J Agric Food Chem; 2019 Feb 06; 67(5):1521-1529. PubMed ID: 30663308
    [Abstract] [Full Text] [Related]

  • 16. Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions.
    Anvari M, Joyner Melito HS.
    Food Res Int; 2017 Dec 06; 102():1-7. PubMed ID: 29195927
    [Abstract] [Full Text] [Related]

  • 17. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
    Kharat M, Zhang G, McClements DJ.
    Food Res Int; 2018 Sep 06; 111():178-186. PubMed ID: 30007674
    [Abstract] [Full Text] [Related]

  • 18. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
    Shao P, Feng J, Sun P, Ritzoulis C.
    Int J Biol Macromol; 2019 Jul 15; 133():466-472. PubMed ID: 31004637
    [Abstract] [Full Text] [Related]

  • 19. Oxidation of linoleic acid encapsulated with gum arabic or maltodextrin by spray-drying.
    Minemoto Y, Hakamata K, Adachi S, Matsuno R.
    J Microencapsul; 2002 Jul 15; 19(2):181-9. PubMed ID: 11837973
    [Abstract] [Full Text] [Related]

  • 20. Adsorption of gum Arabic, egg white protein, and their mixtures at the oil-water interface in limonene oil-in-water emulsions.
    Padala SR, Williams PA, Phillips GO.
    J Agric Food Chem; 2009 Jun 10; 57(11):4964-73. PubMed ID: 19422219
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.