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Journal Abstract Search

250 related items for PubMed ID: 26593499

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate.
    Liu F, Ma C, Zhang R, Gao Y, Julian McClements D.
    Food Chem; 2017 Apr 15; 221():395-403. PubMed ID: 27979220
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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 15; 96():84-93. PubMed ID: 28528111
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
    Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A.
    Food Funct; 2017 Jan 25; 8(1):415-423. PubMed ID: 28074943
    [Abstract] [Full Text] [Related]

  • 9. Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate.
    Wang D, Lv P, Zhang L, Yang S, Wei Y, Mao L, Yuan F, Gao Y.
    J Agric Food Chem; 2020 Aug 05; 68(31):8404-8412. PubMed ID: 32672950
    [Abstract] [Full Text] [Related]

  • 10. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions.
    Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F.
    Molecules; 2018 Dec 11; 23(12):. PubMed ID: 30545024
    [Abstract] [Full Text] [Related]

  • 11. Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced β-carotene stability.
    Huang Y, Lin J, Shen B, Zheng C, Huang B, Zou J, Zhang G, Fei P.
    Int J Biol Macromol; 2024 Jan 11; 254(Pt 2):127839. PubMed ID: 37931860
    [Abstract] [Full Text] [Related]

  • 12. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin.
    Wang WD, Li C, Chen C, Fu X, Liu RH.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt A):93-106. PubMed ID: 35364207
    [Abstract] [Full Text] [Related]

  • 13. Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane.
    Song HY, Moon TW, Choi SJ.
    Food Chem; 2019 May 01; 279():194-201. PubMed ID: 30611479
    [Abstract] [Full Text] [Related]

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  • 15. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.
    Xu D, Yuan F, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2013 Aug 15; 139(1-4):1098-104. PubMed ID: 23561214
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M, Varidi M.
    Food Chem; 2021 Jun 15; 347():129079. PubMed ID: 33493834
    [Abstract] [Full Text] [Related]

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  • 18. Characterization and utilization of soy protein isolate-(-)-epigallocatechin gallate-maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion.
    Geng M, Feng X, Wu X, Tan X, Shang B, Huang Y, Teng F, Li Y.
    Food Chem; 2023 Aug 15; 417():135842. PubMed ID: 36931013
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