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312 related items for PubMed ID: 26616953

  • 1. Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt.
    Teo A, Goh KK, Wen J, Oey I, Ko S, Kwak HS, Lee SJ.
    Food Chem; 2016 Apr 15; 197(Pt A):297-306. PubMed ID: 26616953
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  • 2. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
    Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2011 Jan 12; 59(1):415-27. PubMed ID: 21133433
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  • 4. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets.
    Li X, Wang X, Xu D, Cao Y, Wang S, Wang B, Wang C, Sun B.
    Food Funct; 2017 Aug 01; 8(8):2748-2759. PubMed ID: 28702650
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  • 5. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
    Onsaard E, Vittayanont M, Srigam S, McClements DJ.
    J Agric Food Chem; 2005 Jul 13; 53(14):5747-53. PubMed ID: 15998143
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  • 6. 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 Jul 13; 76(1):E165-72. PubMed ID: 21535669
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  • 7. Food-grade Pickering emulsions stabilised with solid lipid particles.
    Pawlik A, Kurukji D, Norton I, Spyropoulos F.
    Food Funct; 2016 Jun 15; 7(6):2712-21. PubMed ID: 27198879
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  • 8. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
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  • 10. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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  • 13. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
    Gomes A, Costa ALR, Cunha RL.
    Colloids Surf B Biointerfaces; 2018 Apr 01; 164():272-280. PubMed ID: 29413606
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  • 14. Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH.
    Perugini L, Cinelli G, Cofelice M, Ceglie A, Lopez F, Cuomo F.
    Colloids Surf B Biointerfaces; 2018 Aug 01; 168():163-168. PubMed ID: 29433910
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  • 16. Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.
    Teo A, Lee SJ, Goh KKT, Wolber FM.
    Food Chem; 2017 Apr 15; 221():1269-1276. PubMed ID: 27979088
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