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Journal Abstract Search

264 related items for PubMed ID: 29385797

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  • 23. Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type.
    Tan Y, Zhang Z, Muriel Mundo J, McClements DJ.
    Food Res Int; 2020 Nov; 137():109739. PubMed ID: 33233304
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  • 24. 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
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  • 25. Emulsion design for the delivery of β-carotene in complex food systems.
    Mao L, Wang D, Liu F, Gao Y.
    Crit Rev Food Sci Nutr; 2018 Mar 24; 58(5):770-784. PubMed ID: 27645127
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  • 26. Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions.
    Kiokias S, Varzakas T.
    Food Chem; 2014 May 01; 150():280-6. PubMed ID: 24360451
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  • 28. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants.
    Qian C, Decker EA, Xiao H, McClements DJ.
    Food Chem; 2012 Dec 01; 135(3):1036-43. PubMed ID: 22953821
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  • 30. 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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  • 33. 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
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  • 35. Reversed phase HPLC analysis of stability and microstructural effects on degradation kinetics of β-carotene encapsulated in freeze-dried maltodextrin-emulsion systems.
    Harnkarnsujarit N, Charoenrein S, Roos YH.
    J Agric Food Chem; 2012 Sep 26; 60(38):9711-8. PubMed ID: 22950885
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  • 36. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes.
    Ding J, Dong Y, Huang G, Zhang Y, Jiang L, Sui X.
    Food Funct; 2021 Nov 01; 12(21):10875-10886. PubMed ID: 34622257
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