These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

337 related items for PubMed ID: 28453286

  • 1. Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation.
    Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J.
    J Agric Food Chem; 2017 May 24; 65(20):4153-4160. PubMed ID: 28453286
    [Abstract] [Full Text] [Related]

  • 2. Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.
    Maier C, Reichert CL, Weiss J.
    J Food Sci; 2016 Oct 24; 81(10):E2484-E2491. PubMed ID: 27636707
    [Abstract] [Full Text] [Related]

  • 3. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures.
    Salminen H, Bischoff S, Weiss J.
    J Food Sci; 2020 Apr 24; 85(4):1213-1222. PubMed ID: 32249411
    [Abstract] [Full Text] [Related]

  • 4. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
    Hou JJ, Guo J, Wang JM, Yang XQ.
    J Sci Food Agric; 2016 Oct 24; 96(13):4449-56. PubMed ID: 26841309
    [Abstract] [Full Text] [Related]

  • 5. Investigations into aggregate formation with oppositely charged oil-in-water emulsions at different pH values.
    Maier C, Zeeb B, Weiss J.
    Colloids Surf B Biointerfaces; 2014 May 01; 117():368-75. PubMed ID: 24681049
    [Abstract] [Full Text] [Related]

  • 6. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.
    Chung C, Sher A, Rousset P, McClements DJ.
    Food Res Int; 2017 Sep 01; 99(Pt 1):770-777. PubMed ID: 28784543
    [Abstract] [Full Text] [Related]

  • 7. Stability and Oil Migration of Oil-in-Water Emulsions Emulsified by Phase-Separating Biopolymer Mixtures.
    Yang N, Mao P, Lv R, Zhang K, Fang Y, Nishinari K, Phillips GO.
    J Food Sci; 2016 Aug 01; 81(8):E1971-80. PubMed ID: 27384744
    [Abstract] [Full Text] [Related]

  • 8. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
    Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ.
    Food Res Int; 2017 Jun 01; 96():103-112. PubMed ID: 28528089
    [Abstract] [Full Text] [Related]

  • 9. Fabrication of Novel Hierarchical Multicompartment Highly Stable Triple Emulsions for the Segregation and Protection of Multiple Cargos by Spatial Co-encapsulation.
    Chen XW, Ning XY, Yang XQ.
    J Agric Food Chem; 2019 Oct 02; 67(39):10904-10912. PubMed ID: 31508953
    [Abstract] [Full Text] [Related]

  • 10. Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface.
    Li X, Al-Assaf S, Fang Y, Phillips GO.
    Carbohydr Polym; 2013 Jan 16; 91(2):573-80. PubMed ID: 23121947
    [Abstract] [Full Text] [Related]

  • 11. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
    Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5926-31. PubMed ID: 18582080
    [Abstract] [Full Text] [Related]

  • 12. Role of protein and ferulic acid in the emulsification properties of sugar beet pectin.
    Siew CK, Williams PA.
    J Agric Food Chem; 2008 Jun 11; 56(11):4164-71. PubMed ID: 18476693
    [Abstract] [Full Text] [Related]

  • 13. Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides.
    Grossmann L, Ebert S, Hinrichs J, Weiss J.
    J Agric Food Chem; 2019 Jun 12; 67(23):6551-6558. PubMed ID: 31099556
    [Abstract] [Full Text] [Related]

  • 14. Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions.
    Tippel J, Gies K, Harbaum-Piayda B, Steffen-Heins A, Drusch S.
    Food Chem; 2017 Apr 15; 221():386-394. PubMed ID: 27979218
    [Abstract] [Full Text] [Related]

  • 15. Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids.
    Li Z, Dai L, Wang D, Mao L, Gao Y.
    J Agric Food Chem; 2018 Apr 18; 66(15):3922-3929. PubMed ID: 29595971
    [Abstract] [Full Text] [Related]

  • 16. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin.
    Kharat M, McClements DJ.
    Food Res Int; 2019 Dec 18; 126():108601. PubMed ID: 31732055
    [Abstract] [Full Text] [Related]

  • 17. Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties.
    Reichert CL, Salminen H, Badolato Bönisch G, Schäfer C, Weiss J.
    J Colloid Interface Sci; 2018 Jun 01; 519():71-80. PubMed ID: 29482098
    [Abstract] [Full Text] [Related]

  • 18. Valorizing protein-polysaccharide conjugates from sugar beet pulp as an emulsifier.
    Lin J, Tang ZS, Brennan CS, Chandrapala J, Gao W, Han Z, Zeng XA.
    Int J Biol Macromol; 2023 Jan 31; 226():679-689. PubMed ID: 36436597
    [Abstract] [Full Text] [Related]

  • 19. Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability.
    Maier C, Oechsle AM, Weiss J.
    Colloids Surf B Biointerfaces; 2015 Nov 01; 135():525-532. PubMed ID: 26298085
    [Abstract] [Full Text] [Related]

  • 20. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
    Niu H, Chen X, Luo T, Chen H, Fu X.
    Carbohydr Polym; 2022 Sep 01; 291():119623. PubMed ID: 35698416
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 17.