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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

544 related items for PubMed ID: 23768366

  • 21.
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  • 23. Impact of acoustic cavitation on food emulsions.
    Krasulya O, Bogush V, Trishina V, Potoroko I, Khmelev S, Sivashanmugam P, Anandan S.
    Ultrason Sonochem; 2016 May; 30():98-102. PubMed ID: 26603612
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  • 26. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
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  • 27. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar 15; 101():95-102. PubMed ID: 25485511
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  • 28. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
    Marchetti L, Andrés SC, Califano AN.
    Meat Sci; 2014 Mar 15; 96(3):1297-303. PubMed ID: 24342180
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  • 29. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
    Asuming-Bediako N, Jaspal MH, Hallett K, Bayntun J, Baker A, Sheard PR.
    Meat Sci; 2014 Jan 15; 96(1):187-94. PubMed ID: 23906753
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  • 32. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
    Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB.
    J Food Sci; 2017 Dec 15; 82(12):2787-2793. PubMed ID: 29095501
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  • 33. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Sep 15; 92(1):44-52. PubMed ID: 22542074
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  • 34. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun 15; 104():44-51. PubMed ID: 25688689
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  • 35. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
    Gupta R, Rousseau D.
    Food Funct; 2012 Mar 15; 3(3):302-11. PubMed ID: 22237667
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  • 36. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Meat Sci; 2013 Mar 15; 93(3):652-8. PubMed ID: 23273477
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  • 37. Collagen peptide-loaded W1/O single emulsions and W1/O/W2 double emulsions: influence of collagen peptide and salt concentration, dispersed phase fraction and type of hydrophilic emulsifier on droplet stability and encapsulation efficiency.
    Jo YJ, Karbstein HP, van der Schaaf US.
    Food Funct; 2019 Jun 19; 10(6):3312-3323. PubMed ID: 31095142
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  • 39. Development of multiple W/O/W emulsions as dermal carrier system for oligonucleotides: effect of additives on emulsion stability.
    Schmidts T, Dobler D, Schlupp P, Nissing C, Garn H, Runkel F.
    Int J Pharm; 2010 Oct 15; 398(1-2):107-13. PubMed ID: 20674722
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  • 40. Controlling the rheological properties of W1/O/W2 multiple emulsions using osmotic swelling: Impact of WPI-pectin gelation in the internal and external aqueous phases.
    Iqbal S, Chen XD, Kirk TV, Huang H.
    Colloids Surf B Biointerfaces; 2020 Jan 01; 185():110629. PubMed ID: 31734090
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