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

264 related items for PubMed ID: 28460956

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions.
    Katsuki K, Miyagawa Y, Nakagawa K, Adachi S.
    J Food Sci; 2017 Jul; 82(7):1569-1573. PubMed ID: 28585738
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
    Arima S, Ueno S, Ogawa A, Sato K.
    Langmuir; 2009 Sep 01; 25(17):9777-84. PubMed ID: 19588887
    [Abstract] [Full Text] [Related]

  • 6. Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise.
    Muhammad Shariful I, Katsuno N, Nishizu T.
    Foods; 2018 May 08; 7(5):. PubMed ID: 29738515
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Destabilization of mayonnaise induced by lipid crystallization upon freezing.
    Miyagawa Y, Ogawa T, Nakagawa K, Adachi S.
    Biosci Biotechnol Biochem; 2016 May 08; 80(4):786-90. PubMed ID: 26760458
    [Abstract] [Full Text] [Related]

  • 12. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C, Bourgaux C, Lesieur P, Bernadou S, Keller G, Ollivon M.
    J Colloid Interface Sci; 2002 Oct 01; 254(1):64-78. PubMed ID: 12702426
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives.
    Li A, Gong T, Hou Y, Yang X, Guo Y.
    Int J Biol Macromol; 2020 Mar 01; 146():821-831. PubMed ID: 31726145
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J, Gao Y, Meng Z.
    Food Res Int; 2024 Jul 01; 188():114493. PubMed ID: 38823876
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism.
    Shu G, Khalid N, Zhao Y, Neves MA, Kobayashi I, Nakajima M.
    Food Res Int; 2016 Dec 01; 90():320-327. PubMed ID: 29195888
    [Abstract] [Full Text] [Related]

  • 20. MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion.
    Liu J, Han Y, Chen J, Zhang Z, Miao S, Zheng B, Zhang L.
    Foods; 2022 Feb 28; 11(5):. PubMed ID: 35267345
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.