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Journal Abstract Search

333 related items for PubMed ID: 26775969

  • 1. 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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  • 5. A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers.
    Reiner SJ, Reineccius GA, Peppard TL.
    J Food Sci; 2010 Jun 15; 75(5):E236-46. PubMed ID: 20629869
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  • 6. 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 15; 84(5):1087-1093. PubMed ID: 30958906
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  • 9. 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
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  • 11. 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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  • 12. Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion.
    Liu S, Sun C, Xue Y, Gao Y.
    Food Chem; 2016 Apr 01; 196():475-85. PubMed ID: 26593517
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  • 16. 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
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  • 18. Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
    Santos J, Calero N, Muñoz J, Cidade MT.
    Food Sci Technol Int; 2018 Jul 01; 24(5):373-381. PubMed ID: 29417842
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  • 19. Stability of acidic egg white protein emulsions containing xanthan gum.
    Drakos A, Kiosseoglou V.
    J Agric Food Chem; 2006 Dec 27; 54(26):10164-9. PubMed ID: 17177555
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  • 20. Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion.
    Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J.
    Ultrason Sonochem; 2021 Mar 27; 71():105365. PubMed ID: 33125963
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