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Journal Abstract Search

584 related items for PubMed ID: 28688363

  • 21. Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models.
    Malaki Nik A, Wright AJ, Corredig M.
    Colloids Surf B Biointerfaces; 2011 Apr 01; 83(2):321-30. PubMed ID: 21194901
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  • 22. 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
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  • 23. 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
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  • 24. Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films.
    Sukyai P, Anongjanya P, Bunyahwuthakul N, Kongsin K, Harnkarnsujarit N, Sukatta U, Sothornvit R, Chollakup R.
    Food Res Int; 2018 May 25; 107():528-535. PubMed ID: 29580516
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  • 25. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment.
    Ye A, Wang X, Lin Q, Han J, Singh H.
    Food Chem; 2020 Jul 15; 318():126463. PubMed ID: 32135421
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  • 26. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
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  • 27. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals.
    Capron I, Cathala B.
    Biomacromolecules; 2013 Feb 11; 14(2):291-6. PubMed ID: 23289355
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  • 28. Enhanced emulsification of cellulose nanocrystals by ε-polylysine to stabilize Pickering emulsions.
    Chen A, Zhou S, Kong Y, Han W, Li X, Cai X.
    Int J Biol Macromol; 2024 Mar 11; 260(Pt 2):128940. PubMed ID: 38143050
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  • 29. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.
    Tabatabaee Amid B, Mirhosseini H.
    Colloids Surf B Biointerfaces; 2014 Jan 01; 113():107-14. PubMed ID: 24060935
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  • 31. Designing biopolymer-coated Pickering emulsions to modulate in vitro gastric digestion: a static model study.
    Araiza-Calahorra A, Sarkar A.
    Food Funct; 2019 Sep 01; 10(9):5498-5509. PubMed ID: 31414100
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  • 36. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate.
    Angkuratipakorn T, Chung C, Koo CKW, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J.
    Food Chem; 2020 Oct 15; 327():127039. PubMed ID: 32454273
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  • 39. Apparent Failures in Interpretation of Interfacial Characterization When Formulating Emulsions Stabilized by Cellulose Nanocrystals.
    Fournier R, Caye Díaz M, Cranston ED, Frostad JM.
    Langmuir; 2023 Oct 03; 39(39):13921-13931. PubMed ID: 37737569
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