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Journal Abstract Search

174 related items for PubMed ID: 23688450

  • 1. Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.
    Gharibzahedi SM, Razavi SH, Mousavi SM.
    Carbohydr Polym; 2013 Jul 01; 96(1):21-30. PubMed ID: 23688450
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  • 6. 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
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  • 10. 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
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  • 11. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
    Zhang X, Liu J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1308-15. PubMed ID: 21226518
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  • 13. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P, Ilhan E, Oztop MH.
    J Food Sci; 2019 May 23; 84(5):1087-1093. PubMed ID: 30958906
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  • 18. Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum.
    Jafari SM, Beheshti P, Assadpour E.
    Int J Biol Macromol; 2013 Oct 23; 61():182-8. PubMed ID: 23817096
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  • 19. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
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  • 20. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
    Ozturk B, Argin S, Ozilgen M, McClements DJ.
    Food Chem; 2015 Dec 01; 188():256-63. PubMed ID: 26041190
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