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Journal Abstract Search

182 related items for PubMed ID: 28530566

  • 1. In situ quantification of β-carotene partitioning in oil-in-water emulsions by confocal Raman microscopy.
    Wan Mohamad WAF, Buckow R, Augustin M, McNaughton D.
    Food Chem; 2017 Oct 15; 233():197-203. PubMed ID: 28530566
    [Abstract] [Full Text] [Related]

  • 2. Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type.
    Wan Mohamad WAF, McNaughton D, Augustin MA, Buckow R.
    Food Chem; 2018 Aug 15; 257():361-367. PubMed ID: 29622223
    [Abstract] [Full Text] [Related]

  • 3. Stability and partitioning of β-carotene in whey protein emulsions during storage.
    Fahmi Wan Mohamad WA, McNaughton D, Buckow R, Augustin MA.
    Food Funct; 2017 Nov 15; 8(11):3917-3925. PubMed ID: 28920995
    [Abstract] [Full Text] [Related]

  • 4. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
    Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA.
    Food Chem; 2014 Aug 01; 156():374-9. PubMed ID: 24629983
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W, Wang W, Guo M, Li Y, Meng F, Liu D.
    Food Chem; 2022 May 01; 375():131706. PubMed ID: 34952387
    [Abstract] [Full Text] [Related]

  • 7. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.
    Zhang J, Qi X, Shen M, Yu Q, Chen Y, Xie J.
    Food Res Int; 2023 Dec 01; 174(Pt 1):113584. PubMed ID: 37986450
    [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. The use of confocal Raman microscopy and microfluidic channels to monitor the location and mobility of β-carotene incorporated in droplet-stabilized oil-in-water emulsions.
    Okubanjo SS, Brooke SJ, Ward R, Mostert N, Loveday SM, Ye A, Wilde PJ, Singh H, Waterland M.
    Curr Res Food Sci; 2023 Jan 25; 6():100515. PubMed ID: 37229312
    [Abstract] [Full Text] [Related]

  • 10. Stability of β-carotene in protein-stabilized oil-in-water delivery systems.
    Cornacchia L, Roos YH.
    J Agric Food Chem; 2011 Jul 13; 59(13):7013-20. PubMed ID: 21591770
    [Abstract] [Full Text] [Related]

  • 11. Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.
    Gomes A, Costa ALR, Cardoso DD, Náthia-Neves G, Meireles MAA, Cunha RL.
    Food Chem; 2021 Mar 30; 341(Pt 2):128155. PubMed ID: 33045587
    [Abstract] [Full Text] [Related]

  • 12. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions.
    Cornacchia L, Roos YH.
    J Food Sci; 2011 Oct 30; 76(8):C1211-8. PubMed ID: 22417586
    [Abstract] [Full Text] [Related]

  • 13. Development of whey protein isolate-phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery.
    Han L, Peng X, Zhou S, Huang Y, Zhang S, Li Y.
    Food Res Int; 2022 Oct 30; 160():111747. PubMed ID: 36076469
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels.
    Zhao R, Fu W, Chen Y, Li B, Liu S, Li Y.
    Food Chem; 2022 Jan 01; 366():130602. PubMed ID: 34314934
    [Abstract] [Full Text] [Related]

  • 16. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions.
    Ahn N, Park JH, Chai C, Imm JY.
    J Dairy Sci; 2022 May 01; 105(5):3832-3845. PubMed ID: 35282910
    [Abstract] [Full Text] [Related]

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  • 18. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M.
    J Agric Food Chem; 2015 Oct 28; 63(42):9239-50. PubMed ID: 26457588
    [Abstract] [Full Text] [Related]

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  • 20. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.
    Liu L, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2016 Nov 01; 210():242-8. PubMed ID: 27211644
    [Abstract] [Full Text] [Related]

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